Shrimp Tortellini Pasta Toss

By J. Gagliardi

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

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.