Shrimp & Tortellini in Tomato Cream for Two

Directions

1. Cook tortellini according to package directions. Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink. Stir in the lemon zest, pepper and pepper flakes. Remove and keep warm.
2. 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.
3. Add the tomatoes, clam juice, wine, vinegar and thyme. 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 blend, cream, basil, chives and shrimp.
4. Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.