Ingredients Jump to Instructions ↓

  1. 1 package (9 ounces) refrigerated cheese tortellini

  2. 1 pound uncooked medium shrimp, peeled and deveined

  3. 1 tablespoon olive oil, divided

  4. 2 teaspoons grated lemon peel

  5. 1/4 teaspoon pepper, divided Dash crushed red pepper flakes

  6. 2 shallots, chopped

  7. 2 garlic cloves, minced

  8. 2 cans (14-1/2 ounces each ) no-salt-added diced tomatoes, undrained

  9. 1 bottle (8 ounces) clam juice

  10. 1/2 cup white wine

  11. 2 tablespoons balsamic vinegar

  12. 4 fresh thyme sprigs

  13. 1/4 cup grated Parmesan and Romano cheese blend

  14. 1/4 cup half-and-half cream

  15. 10 fresh basil leaves, thinly sliced

  16. 2 tablespoons minced chives Shredded Parmesan cheese and minced fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon peel, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm. In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp. Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 4 servings.


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