No matter how you toss ’em up, shrimp and thyme play nicely with spring-fresh vegetables. Using the same basic method, you can use different pastas as well!
—Taste of Home Test Kitchen
Takes: 20 min. • Makes: 4 servings
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup frozen peas
3 Tbsp. olive oil, divided
1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1. Cook the tortellini according to package directions, adding the peas during the last 5 minutes of cooking.
2. Meanwhile, in a large nonstick skillet, heat 2 Tbsp. of oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook until the shrimp turn pink, 1-2 minutes longer.
3. Drain the tortellini mixture; add to pan. Stir in salt, thyme, pepper and remaining oil; toss to coat.
11/4 cups: 413 cal., 17g fat (4g sat. fat), 165mg chol., 559mg sod., 36g carb. (4g sugars, 3g fiber), 29g pro. Diabetic exchanges: 4 lean meat, 2 starch, 2 fat.
Shrimp Asparagus Fettuccine: Bring 4 qt. water to a boil. Add 9 oz. refrigerated fettuccine in place of the tortellini and 1 cup cut fresh asparagus instead of the peas. Boil for 2-3 minutes or until pasta is tender. Proceed with the recipe as written but replace thyme with 3/4 tsp. dried basil.
Soy Shrimp with Rice Noodles: Cook 8.8 oz. thin rice noodles according to package directions instead of the tortellini, adding 1 cup frozen shelled edamame instead of peas during the last 4 minutes of cooking. Proceed with the recipe as written but replace the thyme with 1/4 cup reduced-sodium soy sauce and omit salt.