Shrimp & Tortellini In Tomato Cream Recipe

Name: Shrimp & Tortellini In Tomato Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups refrigerated cheese tortellini; 1/2 pound uncooked medium shrimp, peeled and deveined; 1-1/2 teaspoons olive oil, divided; 1 teaspoon grated lemon peel; 1/8 teaspoon pepper; Dash crushed red pepper flakes; 1 shallot, chopped; 1 garlic cloves, minced; 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained; 1/2 cup clam juice; 1/4 cup white wine; 1 tablespoon balsamic vinegar; 2 fresh thyme sprigs; 2 tablespoons grated Parmesan and Romano cheese blend; 2 tablespoons half-and-half cream; 5 fresh basil leaves, thinly sliced; 1 tablespoon minced chives; Shredded Parmesan cheese and minced fresh parsley, optional

Servings: persons

3 cups refrigerated cheese tortellini
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons olive oil, divided
1 teaspoon grated lemon peel
1/8 teaspoon pepper
Dash crushed red pepper flakes
1 shallot, chopped
1 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup clam juice
1/4 cup white wine
1 tablespoon balsamic vinegar
2 fresh thyme sprigs
2 tablespoons grated Parmesan and Romano cheese blend
2 tablespoons half-and-half cream
5 fresh basil leaves, thinly sliced
1 tablespoon minced chives
Shredded Parmesan cheese and minced fresh parsley, optional

1
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.
2
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.
3
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 sprigs. Stir in the cheese blend, cream, basil, chives and shrimp.
4
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups refrigerated cheese tortellini, 1/2 pound uncooked medium shrimp, peeled and deveined, 1-1/2 teaspoons olive oil, divided, 1 teaspoon grated lemon peel, and more.

Yes, Shrimp & Tortellini In Tomato Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp & Tortellini In Tomato Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions