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Cheese Tortellini With Shrimp In Tomato Cream Sauce

 
One serving costs about $4.07 One serving costs about $4.07

$4.07 per serving

17 people like this recipe

17 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:64%

Spoonacular Score: 64%

 

Cheese Tortellini With Shrimp In Tomato Cream Sauce might be just the main course you are searching for. For $4.07 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 895 calories, 48g of protein, and 45g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. A couple people made this recipe, and 17 would say it hit the spot. If you have parmesan cheese, parsley, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is pretty good. Try Shrimp & Tortellini in Tomato Cream for Two, Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce, and Tortellini with Tomato-Cream Sauce for similar recipes.

Ingredients

Servings:
14 oz
14 oz italian diced canned tomatoes
italian diced canned tomatoes
1 bag
1 bag frozen cheese tortellini
frozen cheese tortellini
1
1  chicken stock cube
chicken stock cube
2 tsps
2 tsps fresh parsley
fresh parsley
4 tsps
4 tsps fresh thyme
fresh thyme
2 large
2 large garlic cloves
garlic cloves
1.5 cups
1.5 cups half and half
half and half
4 Tbs
4 Tbs olive oil
olive oil
some
some parmesan cheese
parmesan cheese
some
some Salt & Pepper
Salt & Pepper
0.5 lb
0.5 lb fresh shrimp
fresh shrimp
14 oz italian diced canned tomatoes
14 oz
italian diced canned tomatoes
1 bag frozen cheese tortellini
1 bag
frozen cheese tortellini
1  chicken stock cube
1
chicken stock cube
2 tsps fresh parsley
2 tsps
fresh parsley
4 tsps fresh thyme
4 tsps
fresh thyme
2 large garlic cloves
2 large
garlic cloves
1.5 cups half and half
1.5 cups
half and half
4 Tbs olive oil
4 Tbs
olive oil
some parmesan cheese
some
parmesan cheese
some Salt & Pepper
some
Salt & Pepper
0.5 lb fresh shrimp
0.5 lb
fresh shrimp

Equipment

cutting board
cutting board
colander
colander
sauce pan
sauce pan
frying pan
frying pan
knife
knife
cutting board
cutting board
colander
colander
sauce pan
sauce pan
frying pan
frying pan
knife
knife


Instructions

  1. Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.
  2. 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.
  3. Drain pasta and set aside.
  4. Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.
  5. While tomatoes are simmering bring a large skillet to medium heat and add olive oil. Heat olive oil and add minced garlic, cooking just until slightly opaque (approx. 1 min). Add garlic and olive oil to tomatoes, stir. Taking a fork crush tomatoes, breaking up the pieces until you have a chunky sauce.
  6. Add cream to skillet that you used for garlic and bring to a low simmer. Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer
  7. Add cream to skillet that you used for garlic and bring to a slow simmer.
  8. Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.
  9. Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.
  10. 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.
  11. 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.
  12. Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.
  13. Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper. Remove from heat.
  14. Plate and top with a sprinkle of shredded parmesan cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.07
Ingredient
14 ounces italian diced canned tomatoes
1 bag frozen cheese tortellini
1 chicken stock cube
4 teaspoons fresh thyme
2 larges garlic cloves
1.5 cups half and half
4 Tbs olive oil
some parmesan cheese
½ pounds fresh shrimp
Price
$0.85
$6.06
$0.09
$0.43
$0.13
$0.98
$0.67
$2.53
$4.53
$16.27

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
894 Calories
48g Protein
45g Total Fat
74g Carbs
14% Health Score
Limit These
Calories
894
45%

Fat
45g
70%

  Saturated Fat
17g
109%

Carbohydrates
74g
25%

  Sugar
8g
10%

Cholesterol
250mg
84%

Sodium
2136mg
93%

Get Enough Of These
Protein
48g
97%

Calcium
779mg
78%

Selenium
36µg
52%

Phosphorus
442mg
44%

Iron
6mg
38%

Fiber
7g
30%

Vitamin E
4mg
28%

Manganese
0.47mg
24%

Vitamin C
16mg
19%

Vitamin B2
0.31mg
18%

Copper
0.36mg
18%

Zinc
2mg
18%

Vitamin B12
1µg
18%

Vitamin A
868IU
17%

Magnesium
65mg
16%

Vitamin K
16µg
15%

Potassium
503mg
14%

Vitamin B6
0.24mg
12%

Vitamin B3
1mg
9%

Vitamin B1
0.13mg
8%

Vitamin B5
0.78mg
8%

Folate
24µg
6%

Vitamin D
0.33µg
2%

covered percent of daily need

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