Shrimp & Tortellini in Tomato Cream Recipe

5 16 16
Shrimp & Tortellini in Tomato Cream Recipe
Shrimp & Tortellini in Tomato Cream Recipe photo by Taste of Home
Publisher Photo

Shrimp & Tortellini in Tomato Cream Recipe

Read Reviews
5 16 16
Publisher Photo
This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's also easy to halve the recipe for two. —Mary Kay LaBrie, Clermont, Florida
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon olive oil, divided
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon pepper, divided
  • Dash crushed red pepper flakes
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 bottle (8 ounces) clam juice
  • 1/2 cup white wine
  • 2 tablespoons balsamic vinegar
  • 4 fresh thyme sprigs
  • 1/4 cup grated Parmesan and Romano cheese blend
  • 1/4 cup half-and-half cream
  • 10 fresh basil leaves, thinly sliced
  • 2 tablespoons minced chives
  • Shredded Parmesan cheese and minced fresh parsley, optional

Directions

Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon peel, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm.
In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 4 servings.
Originally published as Shrimp & Tortellini in Tomato Cream in Taste of Home December/January 2011, p43

Nutritional Facts

1-1/2 cups: 449 calories, 14g fat (6g saturated fat), 182mg cholesterol, 723mg sodium, 46g carbohydrate (11g sugars, 5g fiber), 33g protein.

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon olive oil, divided
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon pepper, divided
  • Dash crushed red pepper flakes
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 bottle (8 ounces) clam juice
  • 1/2 cup white wine
  • 2 tablespoons balsamic vinegar
  • 4 fresh thyme sprigs
  • 1/4 cup grated Parmesan and Romano cheese blend
  • 1/4 cup half-and-half cream
  • 10 fresh basil leaves, thinly sliced
  • 2 tablespoons minced chives
  • Shredded Parmesan cheese and minced fresh parsley, optional
  1. Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon peel, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm.
  2. In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
  3. Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp.
  4. Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 4 servings.
Originally published as Shrimp & Tortellini in Tomato Cream in Taste of Home December/January 2011, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp & Tortellini in Tomato Cream

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
khegeman User ID: 2379383 176393
Reviewed Mar. 5, 2014

"Very good, but I did think it needed more cream."

MY REVIEW
rapyne User ID: 6114585 148917
Reviewed Feb. 13, 2013

"This is a great Tomato base recipe with or without the shrimp. Cheese ravioli would also work instead of the tortellini. Rather than using the clam juice I made a shrimp stock from the shells of the shrimp."

MY REVIEW
HoneyBee55 User ID: 6401948 176392
Reviewed Feb. 6, 2013

"I've made this several times and my FAMILY loves it!"

MY REVIEW
KristenFaicco User ID: 6889208 131194
Reviewed Sep. 27, 2012

"This was an easy dish to make, absolutely delicious!"

MY REVIEW
jjc924 User ID: 4046296 181398
Reviewed Jan. 26, 2012

"I thought this was good, but my husband and daughter did not like it. I thought the flavor was good but I don't think I would say it was something out of an Italian restaurant."

MY REVIEW
tubidmd User ID: 6324411 193629
Reviewed Nov. 4, 2011

"I will definitely make this dish again. My husband and I agreed it reminded us of a meal in a fine restaurant."

MY REVIEW
aug2295 User ID: 4631582 191206
Reviewed May. 22, 2011

"OMG, this was delicious!!! Any restaurant would be lucky for such a quality dish. I left out the clam juice because I didn't have, but still, yum!"

MY REVIEW
annamariatu User ID: 2868247 108870
Reviewed Apr. 22, 2011

"Absolutely fabulous!"

MY REVIEW
jicook13 User ID: 5843439 131193
Reviewed Mar. 1, 2011

"I forgot to say that when I made this dish I add some cornstarch and water together and stirred it in the broth to thicken a bit"

MY REVIEW
jicook13 User ID: 5843439 148916
Reviewed Feb. 28, 2011

"resturant quality"

Loading Image