Shrimp Tortellini Pasta Toss

No matter how you toss it up, shrimp and thyme play nicely with any spring-fresh vegetable.

Shrimp Tortellini Pasta Toss
Serves 4
No matter how you toss it up, shrimp and thyme play nicely with any spring-fresh vegetable.
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1 package (9 ounces) refrigerated cheese tortellini
  2. 1 cup frozen peas
  3. 3 tablespoons olive oil, divided
  4. 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  5. 2 garlic cloves, minced
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon dried thyme
  8. 1/4 teaspoon pepper
Instructions
  1. Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
  2. 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.
  3. Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.
Notes
  1. Recipe courtesy of Taste of Homes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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