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Shrimp Tortellini Pasta Toss

1 package cheese tortellini
1 cup frozen peas
3 TBSP olive oil, divided
1 lb. uncooked shrimp (31-40 count per lb.), peeled and deveined
3 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 the last 5 minutes of cooking.
In a large nonstick skillet, heat 2 TBSP oil over medium-high heat.
Add shrimp; cook and stir for 2 minutes.
Add garlic and cook 1 to 2 minutes longer or until shrimp turn pink.
Drain tortellini mixture and add to skillet.
Stir in salt, thyme, pepper and remaining oil.
Toss to coat.
Serves 4.

Coastal Fisherman Merch
CF Merch



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