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Cheese Tortellini With Shrimp In Tomato Cream Sauce

 
Cheese Tortellini With Shrimp In Tomato Cream Sauce
Image ©
This recipe is suitable for a pescetarian diet.pescetarian
 
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:65%

Spoonacular Score: 65%

 

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 ounces
14 ounces 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 pound
0.5 pound fresh shrimp
fresh shrimp
14 ounces italian diced canned tomatoes
14 ounces
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 pound fresh shrimp
0.5 pound
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

Nutritional Information

Quickview
886k Calories
48g Protein
44g Total Fat
74g Carbs
14% Health Score
Limit These
Calories
886k
44%

Fat
44g
69%

  Saturated Fat
17g
109%

Carbohydrates
74g
25%

  Sugar
8g
10%

Cholesterol
199mg
66%

Sodium
1763mg
77%

Get Enough Of These
Protein
48g
96%

Calcium
733mg
73%

Phosphorus
453mg
45%

Iron
5mg
33%

Fiber
7g
30%

Vitamin E
3mg
24%

Copper
0.44mg
22%

Vitamin B2
0.3mg
18%

Vitamin A
868IU
17%

Potassium
607mg
17%

Vitamin C
13mg
17%

Magnesium
66mg
17%

Zinc
2mg
16%

Vitamin K
16µg
15%

Selenium
9µg
14%

Manganese
0.27mg
13%

Vitamin B6
0.24mg
12%

Vitamin B12
0.66µg
11%

Vitamin B1
0.12mg
8%

Vitamin B3
1mg
7%

Vitamin B5
0.7mg
7%

Folate
19µg
5%

Vitamin D
0.33µg
2%

covered percent of daily need

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