Shrimp Tortellini Pasta Toss

By á-1968

4 ServingsPrep/Total Time: 20 min.





Directions
•Cook tortellini according to package directions, adding the peas
during the last 5 minutes of cooking.

•In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2
minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn
pink.

•Drain tortellini mixture; add to skillet. Stir in the salt, thyme,
pepper and remaining oil; toss to coat. Yield: 4 servings.


Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2






© Taste of Home 2012





2 of 2

Shrimp Tortellini Pasta Toss (continued)





Nutrition Facts: 1-1/4 cups equals 413 calories, 17 g fat (4 g saturated fat), 165 mg cholesterol, 559 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.



© Taste of Home 2012

Ingredients

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

Details

Preparation time 20mins

Preparation

Step 1

Ingredients
Directions
•Cook tortellini according to package directions, adding the peas
during the last 5 minutes of cooking.

•In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2
minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn
pink.

•Drain tortellini mixture; add to skillet. Stir in the salt, thyme,
pepper and remaining oil; toss to coat. Yield: 4 servings.


Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2






© Taste of Home 2012





2 of 2

Shrimp Tortellini Pasta Toss (continued)




Editor's Note: starch, 2 fat. Soy Shrimp with Rice Noodles: Cook 8.8 ounces thin rice noodles according to package directions adding 1 cup frozen shelled edamame during the last 4 minutes of cooking. Proceed with the recipe as written but replace thyme with 1/4 cup reduced-sodium soy sauce and omit salt. Nutrition Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

Nutrition Facts: 1-1/4 cups equals 413 calories, 17 g fat (4 g saturated fat), 165 mg cholesterol, 559 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.