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1
Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.
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2
While shrimp are draining, fill a medium size saucepan with cold water and cook tortellini according to package directions. Do NOT overcook your tortellini, no more than 2-3 mins once tortellini are added to boiling water.
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3
Drain pasta and set aside.
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4
Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.
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5
While tomatoes are simmering bring a large skillet to medium heat and add olive oil. Heat olive oil and add minced garlic, cooking just until slightly opaque (approx. 1 min). Add garlic and olive oil to tomatoes, stir. Taking a fork crush tomatoes, breaking up the pieces until you have a chunky sauce.
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6
Add cream to skillet that you used for garlic and bring to a low simmer. Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer
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7
Add cream to skillet that you used for garlic and bring to a slow simmer.
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8
Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.
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9
Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.
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10
At this point you can butterfly your shrimp, which helps to make the amount of shrimp seem more substantial, but this is not a necessary step.
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11
To butterfly your shrimp, place on cutting board and with a very sharp knife, open up shrimp along the back but not cutting all the way through.
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12
Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.
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13
Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper. Remove from heat.
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14
Plate and top with a sprinkle of shredded parmesan cheese.
