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Shrimp Tortellini Pasta Toss


  • 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.

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.


Average Rating: 4.693877
  • Sue
    Feb 29, 2020
    Super delicious. Everyone loved it! And ready in a flash! We used the asparagus and basil version. Yum!
  • LISeal
    Nov 21, 2019
    My picky brother loved this dish. In fact, I am here to print out my own copy of the recipe since he scoffed up mine! I did use 1 cup of chopped broccolli instead of peas. Next time I will use peas, but add romano/parm cheese to taste
  • Rex
    Nov 18, 2018
    The shrimp was overpowered in this dish.
  • 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.

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