4 Serves
35 Mins
Thaw the shrimp if frozen, then peel, devein, and rinse them thoroughly in a colander.
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Vitamin E
4 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
343 µg / 400 µgCalcium
281 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
711 mg / 1,250 mgPotassium
948 mg / 4,700 mgSodium
932 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
148 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
13 g / 20 gCholesterol
278 mg / 300 mgCaffeine
0 mgNet Carbs
107 gAlcohol
0 g
Bring a medium saucepan of water to a boil and cook the tortellini according to package directions, ensuring they are not overcooked. Drain and set aside.
In the same saucepan, combine the diced tomatoes, parsley, and thyme, bringing the mixture to a low simmer.
Heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant and slightly opaque.
Stir the sautéed garlic and oil into the simmering tomato mixture, using a fork to crush the tomatoes into a chunky sauce.
Stir in the heavy cream, tomato sauce, and parmesan cheese, seasoning with salt and pepper to taste, then maintain a slow simmer.
Butterfly the shrimp by slicing along the back without cutting through, then add them to the sauce, covering the skillet to cook for 4-5 minutes.
Gently fold the cooked tortellini into the sauce, adjust seasoning if needed, and serve topped with additional parmesan cheese.
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