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Shrimp Tortellini Pasta Toss

No matter how you toss 'em up, shrimp and thyme play nicely with any spring-fresh vegetable. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 cup frozen peas
  • 3 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper


  • Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
  • Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink.
  • Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.
Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 ounces refrigerated fettuccine and 1 cup cut fresh asparagus. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil. Nutrition Facts: 1-1/2 cups equals 379 calories, 13 g fat (2 g saturated fat), 138 mg cholesterol, 411 mg sodium, 37 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 fat. Soy Shrimp with Rice Noodles: Cook 8.8 ounces thin rice noodles according to package directions adding 1 cup frozen shelled edamame during the last 4 minutes of cooking. Proceed with the recipe as written but replace thyme with 1/4 cup reduced-sodium soy sauce and omit salt. Nutrition Facts: 1-1/2 cups equals 444 calories, 14 g fat (2 g saturated fat), 138 mg cholesterol, 744 mg sodium, 50 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.
Nutrition Facts
1-1/4 cups: 413 calories, 17g fat (4g saturated fat), 165mg cholesterol, 559mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 fat.
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Average Rating:
  • AvidcookGAtoCA
    Nov 14, 2020

    I can't believe that I haven't reviewed this in the past. I have made it several times, and the first time I made it following the directions exactly. It was good as is, but I found it to need a little kick. When I made it tonight, I added some Old Bay seasoning to the shrimp as they were cooking. Perfection.

  • Roger
    May 29, 2020

    I just made this recipe for the first time this evening and I have to tell you it was as good as advertised.Followed the directions exactly with the exception of adding cherry tomatoes sliced in half and it was delicious. I highly recommend trying this recipe it was super easy (quick) and delicious. thanks for sharing.

  • Sue
    Feb 29, 2020

    Super delicious. Everyone loved it! And ready in a flash! We used the asparagus and basil version. Yum!

  • LISeal
    Nov 21, 2019

    My picky brother loved this dish. In fact, I am here to print out my own copy of the recipe since he scoffed up mine! I did use 1 cup of chopped broccolli instead of peas. Next time I will use peas, but add romano/parm cheese to taste

  • Rex
    Nov 18, 2018

    The shrimp was overpowered in this dish.

  • slknutsen77
    Jul 3, 2018

    Excellent. Tasty and fairly quick. I doubled the amount of thyme and used butternut squash ravioli.

  • Ryan
    Jan 11, 2018

    Good. I used a 20 oz package of tortellini with the same ingredient measurements and tasted great. Difference was I added the shrimp to the large of pasta after straining the pasta.

  • KristineChayes
    Dec 22, 2017

    My family liked this. It was quick, easy, and very tasty. The only change I made was to add 1/4 cup of the pasta water to the skillet when I added the tortellini.

  • Lawler67
    Oct 18, 2017

    The kids love the great taste and I love the easy to prepare meal

  • Susan
    Sep 18, 2017

    Forget the peas I added fresh zucchini from the garden