Cheese Tortellini With Shrimp In Tomato Cream Sauce

Ready in : 45 mins

Cheese Tortellini With Shrimp In Tomato Cream Sauce is a pescatarian recipe with 4 servings. One portion of this dish contains roughly 46g of protein, 46g of fat, and a total of 897 calories. For $4.12 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A couple people really liked this main course. 17 people have made this recipe and would make it again. This recipe from Foodista requires canned tomatoes, garlic cloves, parmesan cheese, and half and half. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Shrimp & Tortellini in Tomato Cream for Two, Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce, and Tortellini with Tomato-Cream Sauce are very similar to this recipe.

Diets

PESCATARIAN

Ingredients

canned tomatoes

14 ounces

cheese tortellini

1 bag

chicken bullion cube

1

parsley

2 teaspoons

thyme

4 teaspoons

garlic cloves

2 large

half and half

1.5 cups

olive oil

4 Tbs

parmesan cheese

4 servings

salt and freshly grounded pepper

4 servings

shrimp

0.5 pound

Cooking in Steps

1
Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.While shrimp are draining, fill a medium size saucepan with cold water and cook tortellini according to package directions. Do NOT overcook your tortellini, no more than 2-3 mins once tortellini are added to boiling water.

tortellini

shrimp

water

colander

sauce pan
2
Drain pasta and set aside.Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.While tomatoes are simmering bring a large skillet to medium heat and add olive oil.

olive oil

tomato

parsley

pasta

thyme

sauce pan

frying pan
3
Heat olive oil and add minced garlic, cooking just until slightly opaque (approx. 1 min).

minced garlic

olive oil
4
Add garlic and olive oil to tomatoes, stir. Taking a fork crush tomatoes, breaking up the pieces until you have a chunky sauce.

olive oil

tomato

garlic
5
Add cream to skillet that you used for garlic and bring to a low simmer.

garlic

cream

frying pan
6
Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer

parmesan

salt and pepper

tomato sauce

cream
7
Add cream to skillet that you used for garlic and bring to a slow simmer.

garlic

cream

frying pan
8
Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.At this point you can butterfly your shrimp, which helps to make the amount of shrimp seem more substantial, but this is not a necessary step.To butterfly your shrimp, place on cutting board and with a very sharp knife, open up shrimp along the back but not cutting all the way through.

parmesan

salt and pepper

tomato sauce

shrimp

cream

cutting board

knife
9
Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.

shrimp
10
Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper.

salt and pepper

tortellini

seasoning

frying pan
11
Remove from heat.Plate and top with a sprinkle of shredded parmesan cheese.

parmesan