Fish & Seafood
Margi's Tortellini & Shrimp Sauté
This recipe was inspired by WLC member Margi402.
- About 9.5 ounces (half of a 19-ounce bag) frozen or fresh tortellini (choose types with around 5 g of fat or less per 1 1/3 cup serving)
- 2 tablespoons olive oil
1. Start boiling water four inches deep in a large saucepan. When boiling, add tortellini and follow directions on package to cook the tortellini. When they are just tender, drain them in a colander.
2. While tortellini is boiling, heat the olive oil in a large, nonstick frying pan over medium-high heat. When hot, add the onions and saute for about 4 minutes. Stir in the minced garlic and saute a couple of minutes more. Stir in the shrimp and the cherry tomatoes and saute two minutes, stirring often. Add in the fresh basil and cooked (drained) tortellini and saute a minute more.
3. Add salt and pepper to taste (if desired).
Per serving (using Rosetto® frozen cheese tortellini): 360 calories, 31.5 g protein, 34.5 g carbohydrate, 10.5 g fat (2.3 g saturated fat), 230 mg cholesterol, 3.5 g fiber, 434 mg sodium. Calories from fat: 27%.
SOURCE: ©2005 Elaine Magee.
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Last Editorial Review: 2/14/2006