TORTELLINI SHRIMP ALFREDO RECIPES

Name: Tortellini with Tomato Spinach Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 garlic cloves, minced; 1 can (14-1/2 ounces) petite diced tomatoes, undrained; 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup); 1 teaspoon dried basil; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 cup heavy whipping cream; 1 package (19 ounces) frozen cheese tortellini; 1/2 cup grated Parmesan cheese

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE RECIPE: HOW TO ...

Tortellini with Tomato Spinach Cream Sauce Recipe: How to ... image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. —Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

SHRIMP PUTTANESCA RECIPE: HOW TO MAKE IT

Shrimp Puttanesca Recipe: How to Make It image

I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Steps:

In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

Nutrition Facts : Calories 228 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 579mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 20g protein.

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TORTELLINI WITH TOMATO SPINACH CREAM SAUCE RECIPE: HOW TO ...

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. —Jenny Dubinsky, Inwood, West Virginia
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