Shrimp & Tortellini in Tomato Cream for Two
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
This shrimp and pasta combination is one of my husband’s favorites. It’s healthy, and he doesn’t even know it. It’s easy to double for company.
Mary Kay LaBrie Clermont, Florida
Shrimp & Tortellini in Tomato Cream for Two Recipe
Shrimp & Tortellini in Tomato Cream for Two
3 cups refrigerated cheese tortellini
½ lb. uncooked medium shrimp, peeled and deveined
1 ½ tsp. olive oil, divided
1 tsp. grated lemon peel
1/8 tsp. pepper
Dash crushed red pepper flakes
1 shallot, chopped
1 garlic cloves, minced
1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained
½ cup clam juice
¼ cup white wine
1 Tbsp. balsamic vinegar
2 fresh thyme sprigs
2 Tbsp. grated Parmesan cheese
2 Tbsp. half-and-half cream
5 fresh basil leaves, thinly sliced
1 Tbsp. minced chives
Shredded Parmesan cheese and minced fresh parsley, optional
Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, 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 and thyme. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme springs. Stir in the cheese blend, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.
2 servings
(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)
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