Ingredients
1 package (9 ounces) refrigerated cheese tortellini1 pound uncooked medium shrimp, peeled and deveined1 tablespoon olive oil, divided2 teaspoons grated lemon zest1/4 teaspoon pepper, dividedDash crushed red pepper flakes2 shallots, chopped2 garlic cloves, minced2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 bottle (8 ounces) clam juice1/2 cup white wine2 tablespoons balsamic vinegar4 fresh thyme sprigs1/4 cup grated Parmesan and Romano cheese blend1/4 cup half-and-half cream10 fresh basil leaves, thinly sliced2 tablespoons minced chivesShredded Parmesan cheese and minced fresh parsley, optional
Preparation
Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, cook shrimp in 2 teaspoons oil until shrimp turn pink. Stir in the lemon zest, 1/8 teaspoon pepper and pepper flakes. Remove and keep warm.
In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
Add the tomatoes, clam juice, wine, vinegar, thyme and remaining pepper. Bring to a boil; cook until liquid is reduced by half, about 10 minutes. Remove from the heat; discard thyme sprigs. Stir in the cheese, cream, basil, chives and shrimp.
Drain tortellini; stir into shrimp mixture. Sprinkle with shredded cheese and parsley if desired.
