Ingredients
3 cups refrigerated cheese tortellini
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons olive oil, divided
1 teaspoon grated lemon peel
1/8 teaspoon pepper
Dash crushed red pepper flakes
1 shallot, chopped
1 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup clam juice
1/4 cup white wine
1 tablespoon balsamic vinegar
2 fresh thyme sprigs
2 tablespoons grated Parmesan and Romano cheese blend
2 tablespoons half-and-half cream
5 fresh basil leaves, thinly sliced
1 tablespoon minced chives
Shredded Parmesan cheese and minced fresh parsley, optional
Preparation
Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon peel, 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 and thyme. 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 blend, cream, basil, chives and shrimp. Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.
