Shrimp Tortellini Pasta Toss

Super quick and easy. I love when recipes are like that. Nothing too special about this recipe as far as taste, but it's got fish, dairy and veggies which is a pretty good variety for a meal, if you ask me.

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

Cook tortellini according to package directions, adding peas during last 5 minutes of cooking. Meanwhile, in a large nonstick skillet, heat 2 Tbsp 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. 

NOTES: I had a package of refrigerated cheese raviolis from couponing that I wanted to use, so we did that instead of tortellini. It still tasted great and worked out well. 

Serves 4

Total Time: 20 minutes

Recipe from Taste of Home