Shrimp Tortellini Pasta Toss Recipe photo by Taste of Home
Shrimp Tortellini Pasta Toss
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
Ingredients
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1 package (9 ounces) refrigerated cheese tortellini
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1 cup frozen peas
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3 tablespoons olive oil, divided
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/4 teaspoon dried thyme
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1/4 teaspoon pepper
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grated Parmesan cheese, optional
Directions
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1.
Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
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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.
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3.
Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. If desired, garnish with grated parmesan cheese.
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.
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