Wednesday, March 8, 2017

Shrimp & Tortellini with Tomatoes and Mozzarella

Lent has officially begun and the Church is observing this liturgical season through personal sacrifice, prayer, and -- of course -- by abstaining from meat on Fridays. If you still want to prepare a beautiful Friday meal for your family that doesn't involve mac & cheese or frozen fish sticks, take my advice and try this fresh and flavorful shrimp dish that is guaranteed to become a Lenten staple in your home.

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 pound peeled, deveined & uncooked medium shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 cans basil, garlic, & oregano flavored diced tomatoes, undrained
  • 3/4 cup white wine vinegar
  • 1/4 cup grated mozzarella cheese
  • 1/4 cup half & half cream
  • 1 teaspoon oregano 
  1. Cook tortellini according to package directions. Meanwhile, cook shrimp in oil until shrimp turn pink. Stir in the remaining ingredients (minus the tortellini and mozzarella), reduce heat and simmer for 10 minutes.
  2. Drain tortellini; stir into shrimp mixture, cover and simmer for 5 minutes. Sprinkle mozzarella cheese over top. 
(Recipe adapted from Taste of Home)

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