Shrimp Tortellini Marinara

I've been making this recipe for a few years now. My husband would prefer it if I didn't add the sliced cherry tomatoes, but I think they add fresh taste to this recipe and added health benefits so they will stay. Hey, he can always pick them out! One my favorite things about this recipe is how quickly it can be prepared. Make sure to use the white wine as it compliments this dish wonderfully. I've found that when I add a little wine to my pasta dishes the flavors are more in line with what you would find at a nice Italian restaurant. Enjoy!


Ingredients
1/2 pint cherry tomatoes or 2 med tomatoes
1 tablespoon extra-virgin olive oil
1 lb large peeled/deveined shrimp
19–20 oz refrigerated (or frozen) cheese tortellini
1 3/4 cups tomato pasta sauce (marinara)
1/2 cup white wine
4 oz fresh pre-sliced mushrooms
1 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Prep

• Bring water to boil for tortellini.
• Cut tomatoes into halves or quarters.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shrimp; cook 1–2 minutes or just until shrimp turn pink and opaque.
2. Cook tortellini following package instructions.
3. Stir marinara sauce into shrimp, then stir in remaining ingredients (including tomatoes). Cook 1–2 more minutes or until thoroughly heated.
4. Drain tortellini; then stir into marinara sauce. Serve. (Makes 6 servings.)Publix Recipe