Shrimp Tortellini Pasta Toss Recipe

4.5 37 42
Shrimp Tortellini Pasta Toss Recipe
Shrimp Tortellini Pasta Toss Recipe photo by Taste of Home
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Shrimp Tortellini Pasta Toss Recipe

Read Reviews
4.5 37 42
Publisher Photo
No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper

Directions

Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.
Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat. Soy Shrimp with Rice Noodles: Cook 8.8 ounces thin rice noodles according to package directions adding 1 cup frozen shelled edamame during the last 4 minutes of cooking. Proceed with the recipe as written but replace thyme with 1/4 cup reduced-sodium soy sauce and omit salt. Nutrition Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
Originally published as Shrimp Tortellini Pasta Toss in Healthy Cooking April/May 2012, p37

Nutritional Facts

1-1/4 cups: 413 calories, 17g fat (4g saturated fat), 165mg cholesterol, 559mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

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  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  1. Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
  2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
  3. Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.
Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat. Soy Shrimp with Rice Noodles: Cook 8.8 ounces thin rice noodles according to package directions adding 1 cup frozen shelled edamame during the last 4 minutes of cooking. Proceed with the recipe as written but replace thyme with 1/4 cup reduced-sodium soy sauce and omit salt. Nutrition Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
Originally published as Shrimp Tortellini Pasta Toss in Healthy Cooking April/May 2012, p37

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Reviews forShrimp Tortellini Pasta Toss

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Susan User ID: 9229504 273199
Reviewed Sep. 18, 2017

"Forget the peas I added fresh zucchini from the garden"

MY REVIEW
meliss.beyer User ID: 7101887 270008
Reviewed Jul. 26, 2017

"This recipe was super quick and easy to make, the hardest part was peeling the shrimp. I thought it would come out dry from just the olive oil but it wasn't at all. I'm not usually a fan of peas but they were really good in this dish. I'd make it again."

MY REVIEW
robbiejackson User ID: 4907377 268410
Reviewed Jun. 25, 2017

"Really good! Hubby liked it too. We are not big pea fans, but I wanted to try this as stated, and they were quite tasty in this. Served with lemon and Parmesan cheese. Love the variation possibilities."

MY REVIEW
grandmascooking22 User ID: 5357761 264958
Reviewed Apr. 21, 2017

"Great recipe. I liked the thyme in it and usually leave it out of recipes. Very easy to make. Served with fresh green salad. Will make using different proteins."

MY REVIEW
aholygirl User ID: 5298321 261317
Reviewed Feb. 14, 2017

"I used mini cheese ravioli instead of tortellini and made the recipe exactly as written otherwise. We all loved it. This is a great tasting, easy weeknight meal. I love that there are variations of this recipe. I will make this again."

MY REVIEW
Patrisha11 User ID: 1218493 260024
Reviewed Jan. 21, 2017

"Simple and quick. I used Italiano Olive Oil. Next time I will add more vegetables."

MY REVIEW
gdubmom User ID: 5898359 255047
Reviewed Oct. 5, 2016

"We've made the shrimp tortellini and the asparagus fettuccine variations, both were very tasty and simple enough for a beginner home cook, my husband, to make on my night out. I prepped the shrimp and veggies, and he was able to take it from there.

The main change I've made has been using schmaltz in place of the olive oil, I also used the entire bunch of asparagus.
I don't see the point of dividing the oil, though, since it's all going in the skillet at the end..."

MY REVIEW
flipperpie User ID: 7104866 251884
Reviewed Jul. 26, 2016

"It's been too hot to cook so I am always looking for fast dinners that do not need a lot of heat (like the oven). Made this , which is very good, but I thought it needed more of a zip so I made a few changes which I think made it' delicious. I added Bay Seasoning like others recommended, but I also added a squeeze of fresh lemon, asparagus instead of peas and topped it.with Black peppercorn Asiago cheese.. If you like your food to have a little zip try this cheese instead of Parmesan."

MY REVIEW
veggiemama User ID: 4640590 246741
Reviewed Apr. 7, 2016

"Wow! This is really good!"

MY REVIEW
xlsalbums User ID: 5254917 246571
Reviewed Apr. 4, 2016

"I don't like shrimp but my family seemed to like it."

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