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Shrimp Tortellini Pasta Toss

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Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper

Details

Preparation

Step 1

Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat. Yield: 4 servings.

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