Wednesday, April 25, 2012

Shrimp Tortellini Pasta Toss

My kids never cease to amaze me... They come up with the craziest things and I can never figure out what they are going to like and not like! Supper on this night was one of those examples. Beau, my child who hates everything and anything.... tomatoes, any kind of potatoes, spinach every now and then and something new every time I put supper on the table, declared this meal to be the best ever and would I please make it for supper every night. WHAT?? Keep in mind that it had SHRIMP in it... Now what normal kid, who hates everything, is going to like shrimp?? Obviously my weirdo! :) Oh well, I aim to please and we have been having shrimp about once a week since then. Hey - if it's going to save a little fighting and cajoling at the supper table, I'm all for it!!

Shrimp Tortellini Pasta Toss
(recipe found in Taste of Home Healthy Cooking)

1package (9 ounces) refrigerated cheese tortellini
1 cup frozen peas
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Cook tortellini according to package directions, add the peas during the last 5 minutes of cooking. In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink. Drain tortellini mixture; add to skillet. Stir in the salt, thyme, pepper and remaining oil; toss to coat.

Serves: 4
Points: 9 points per 1 1/4 cups

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