SHRIMP & TORTELLINI IN TOMATO CREAM

Shrimp & Tortellini in Tomato Cream image

This shrimp and pasta combination is one of my husband's favorites. It's healthy, and he doesn't even know it. It's also easy to halve the recipe for two. -Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon olive oil, divided
2 teaspoons grated lemon zest
1/4 teaspoon pepper, divided
Dash crushed red pepper flakes
2 shallots, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 bottle (8 ounces) clam juice
1/2 cup white wine
2 tablespoons balsamic vinegar
4 fresh thyme sprigs
1/4 cup grated Parmesan and Romano cheese blend
1/4 cup half-and-half cream
10 fresh basil leaves, thinly sliced
2 tablespoons minced chives
Shredded Parmesan cheese and minced fresh parsley, optional

Steps:

Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon 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, thyme and remaining pepper. 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, cream, basil, chives and shrimp. , Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.

Nutrition Facts : Calories 449 calories, Fat 14g fat (6g saturated fat), Cholesterol 182mg cholesterol, Sodium 723mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.