Shrimp, Tortellini and Spinach

By urbcindy

Ingredients

• 1 pkg. (9 oz.) refrigerated cheese tortellini
• 1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
• 2 cloves garlic, minced
• 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
• 3/4 lb cooked clean medium shrimp
• 1 bag (6 oz ) baby spinach or 5 C packed torn fresh spinach
• 1/4 cup chopped fresh basil
• 2 T Kraft Parmesian Cheese

Details

Adapted from kraftfoods.com

Preparation

Step 1

COOK tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with the cheese.
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Variation
Chicken, Tortellini & Spinach
Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cooked and cut into bite-size pieces, for the 3/4 lb. shrimp. Substitute and Prepare as directed.