Garlic Shrimp Tortellini
A quick, garlicky shrimp and cheese tortellini skillet ready in about 20 minutes.
Servings: 4 servings
Ingredients
- 19 oz frozen cheese tortellini thawed
- 1 1/2 c peas
- 2 tbsp olive oil
- 1 lb uncooked medium shrimp peeled and deveined
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions; add the peas during the last 5 minutes of cooking. Drain and set aside.
- While the tortellini cooks, heat the olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for about 2 minutes on the first side.
- Add the minced garlic to the shrimp and continue cooking about 2 more minutes, or until the shrimp are pink and cooked through.
- Add the drained tortellini and peas to the skillet, season with salt, dried thyme, and black pepper, then toss gently to coat and heat through.
- Serve immediately.
Equipment
- Large Pot
- Colander
- Large Skillet
- Measuring Spoons
- Spatula or tongs
Notes
- If using frozen shrimp, thaw fully and pat dry before cooking.
- Thaw the tortellini before cooking if called for on the package.
- Swap tortellini for short pasta like penne or orecchiette if desired.
- Fresh herbs or a squeeze of lemon brighten the dish if available.