Cheese Tortellini With Shrimp In Tomato Cream Sauce

Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.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.

4 min

Drain pasta and set aside.Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.While tomatoes are simmering bring a large skillet to medium heat and add olive oil.

4 min

Heat olive oil and add minced garlic, cooking just until slightly opaque (approx. 1 min).

4 min

Add garlic and olive oil to tomatoes, stir. Taking a fork crush tomatoes, breaking up the pieces until you have a chunky sauce.

4 min

Add cream to skillet that you used for garlic and bring to a low simmer.

4 min

Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer

4 min

Add cream to skillet that you used for garlic and bring to a slow simmer.

4 min

Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.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.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.

4 min

Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.

4 min

Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper.

4 min

Remove from heat.Plate and top with a sprinkle of shredded parmesan cheese.

4 min