Preparation Steps
- Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.
- While shrimp are draining, fill a medium size saucepan with cold water and cook tortellini according to package directions.
Do NOT overcook your tortellini, no more than 2-3 mins once tortellini are added to boiling water.
- Drain pasta and set aside.
- Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.
- While tomatoes are simmering bring a large skillet to medium heat and add olive oil.
Heat olive oil and add minced garlic, cooking just until slightly opaque (approx.
1 min).
Add garlic and olive oil to tomatoes, stir.
Taking a fork crush tomatoes, breaking up the pieces until you have a chunky sauce.
- Add cream to skillet that you used for garlic and bring to a low simmer.
Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer- Add cream to skillet that you used for garlic and bring to a slow simmer.
- Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.
- Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.
- At this point you can butterfly your shrimp, which helps to make the amount of shrimp seem more substantial, but this is not a necessary step.
- To butterfly your shrimp, place on cutting board and with a very sharp knife, open up shrimp along the back but not cutting all the way through.
- Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.
- Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper.
Remove from heat.
- Plate and top with a sprinkle of shredded parmesan cheese.