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.