Ingredients Jump to Instructions ↓

  1. 4 cups (32 fluid ounces) reduced-sodium chicken or vegetable broth

  2. 1 container (15-ounce) container BUITONI Refrigerated Marinara Sauce

  3. 1 cup white wine

  4. 1/4 teaspoon ground cayenne pepper

  5. 1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini

  6. 1/2 pound (51/60 count) small cooked shrimp

  7. 1 cup loose-pack frozen petite peas, thawed

Instructions Jump to Ingredients ↑

  1. Combine broth, sauce, wine and pepper in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender. Add shrimp and peas; cook for an additional 1 minute. Serve immediately.


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