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Tomato-Basil Shrimp Tortellini
Recipes
Tomato-Basil Shrimp Tortellini
4 servings
20 minutes total

Ingredients

  • 4 slices prosciutto
  • 1 lb peeled/deveined shrimp, tails removed
  • Large zip-top bag
  • ¼ cup Italian dressing and marinade
  • 1 package fresh cheese tortellini (9–10 oz)
  • 1 (0.75 oz) package fresh basil
  • 1 large tomato
  • 2 tablespoons unsalted butter
  • 1 cup tomato-basil pasta sauce
  • ¼ cup shredded Parmesan cheese

Steps

    1. Bring water to a boil for tortellini. Cut prosciutto into thin strips. Place shrimp in zip-top bag (wash hands) and add dressing; seal tightly and marinate 10 minutes.
    2. Cook tortellini following package instructions; drain. Chop basil and tomato (1 cup) coarsely.
    3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter in pan; let melt. Add prosciutto and cook 2–3 minutes, stirring occasionally, until crisp; remove from pan.
    4. Add shrimp and marinade to same pan; cook 4 minutes, stirring occasionally. Stir in pasta sauce, tomatoes, basil, and tortellini; simmer 3–4 minutes until shrimp are pink and opaque. Top with cheese. Serve.

Amount per ¼ recipe serving: Calories 460, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 170mg, Sodium 1490mg, Total Carb 42g, Fiber 5g, Sugars 10g, Protein 37g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 30%