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
Cook tortellini according to the package directions, adding peas during the last
5 minutes of cooking.
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.
Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.