Cheese Tortellini With Shrimp In Tomato Cream Sauce Recipe

If using frozen shrimp, thaw them according to package directions, then peel, devein, and rinse them in a colander. Let them drain while you start the pasta.

Fill a medium saucepan with cold water and bring it to a boil. Add the tortellini and cook according to package directions, being careful not to overcook them; they should take no more than 2-3 minutes once added to the boiling water.

Drain the cooked tortellini and set them aside. Using the same saucepan, combine the diced tomatoes, crushed chicken bouillon, parsley, and thyme. Bring this mixture to a low simmer.

While the tomatoes are simmering, grab a large skillet and place it over medium heat. Add the olive oil to the skillet.

Add the tomato sauce, Parmesan cheese, salt, and pepper to taste to the simmering cream in the skillet. Stir well and bring it back up to a slow simmer. Once simmering, reduce the heat to low to keep the sauce warm, stirring occasionally.

At this point, you can butterfly your shrimp if you like; it makes them appear more substantial. To do this, place each shrimp on a cutting board and, with a very sharp knife, slice it open along the back without cutting all the way through.