Shrimp and Tortellini

I had all the ingredients, and when I saw this recipe I had to try it.   It needed a little more flavor; I added some fresh ginger and some fresh thyme from the garden.  Served with a slice of buttered walnut bread and fruit for dessert it was a quick, light lunch.                    
Shrimp and Tortellini
  9         Ounces  Cheese Tortellini
  1         Cup  Green Peas, Frozen
  1         Tablespoon  Olive Oil -- divided
  1         Tablespoon  Butter
  16       Ounces  Medium Shrimp -- peeled and deveined
  2         Teaspoons  Garlic -- minced
  1         Teaspoon  Fresh Ginger -- finely grated
     ¼      Teaspoon  Salt
  2          Sprigs  Fresh Thyme
     ¼       Teaspoon  Pepper
Cook tortellini according to package instructions, drain over peas in a colander.
Drain shrimp well, and pat dry.  In a nonstick skillet or wok, stir-fry shrimp in 1 Tbsp. olive oil 2-3 minutes, add garlic and ginger and cook 1-2 minutes more.
Add drained peas and tortellini to skillet; stir in salt, thyme and pepper and butter; toss to coat.
Serves 4
 Adapted from "Taste of Home"

Per Serving: 380 Calories; 12g Fat (28.8% calories from fat); 34g Protein; 32g Carbohydrate; 3g Dietary Fiber; 224mg Cholesterol; 618mg Sodium.  Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 1/2 Fat.

No comments:

Post a Comment

Hi...we'd love to hear from you.