Shrimp & Tortellini in Tomato Cream Recipe

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon olive oil, divided
• 2 teaspoons grated lemon peel
• 1/4 teaspoon pepper, divided
• Dash crushed red pepper flakes
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 1 bottle (8 ounces) clam juice
• 1/2 cup white wine
• 2 tablespoons balsamic vinegar
• 4 fresh thyme sprigs
• 1/4 cup grated Parmesan and Romano cheese blend
• 1/4 cup half-and-half cream
• 10 fresh basil leaves, thinly sliced
• 2 tablespoons minced chives
• Shredded Parmesan cheese and minced fresh parsley, optional

Directions

• Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon peel, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm.
• In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
• Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp.
• Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired. Yield: 4 servings.