Shrimp Tortellini Pasta Toss - Carolina Country

Shrimp Tortellini Pasta Toss

2.6/5 rating (18 votes)
Shrimp Tortellini Pasta Toss


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31–40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon pepper


  1. Cook tortellini according to the package directions, adding peas during the last
    5 minutes of cooking.

  2. Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1–2 minutes longer or until shrimp turn pink.

  3. Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.

Recipe courtesy of

Taste of Home

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2.6/5 rating (18 votes)

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