Shrimp Tortellini Pasta Toss

Name: Shrimp Tortellini Pasta Toss
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
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

No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen

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.

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.

Nutrition 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.

Originally published as Spring Shrimp Tortellini Pasta Toss in Healthy Cooking April/May 2012

Reviews

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Average Rating:

slknutsen77

Jul 3, 2018

Excellent. Tasty and fairly quick. I doubled the amount of thyme and used butternut squash ravioli.
Ryan

Jan 11, 2018

Good. I used a 20 oz package of tortellini with the same ingredient measurements and tasted great. Difference was I added the shrimp to the large of pasta after straining the pasta.
KristineChayes

Dec 22, 2017

My family liked this. It was quick, easy, and very tasty. The only change I made was to add 1/4 cup of the pasta water to the skillet when I added the tortellini.
Lawler67

Oct 18, 2017

The kids love the great taste and I love the easy to prepare meal
Susan

Sep 18, 2017

Forget the peas I added fresh zucchini from the garden
meliss.beyer

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.
robbiejackson

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.
grandmascooking22

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.
aholygirl

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.
Patrisha11

Jan 21, 2017

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