Lemony Dill Tortellini with Shrimp (Very Low Sodium)
Recipe: #12305
March 22, 2014
Categories: Shrimp, Italian, Romantic Dinner, Sunday Dinner, Low Sodium, Italian Dinner, more
"Got the idea for this recipe from another food website. But I changed it up quite a bit. Made it tonight and it was delicious! It is very low sodium. About all the sodium in it is in the tortellini and the little bit of parmesan cheese. PREP TIME DOES NOT INCLUDE 2 HOUR MARINATING TIME FOR SHRIMP. Sodium listed in nutrition information is extremely inaccurate. There's actually not much more than 550 mg per serving."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (264.7 g)
- Calories 548.1
- Total Fat - 38.2 g
- Saturated Fat - 22.1 g
- Cholesterol - 151.3 mg
- Sodium - 1112 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.3 g
- Sugars - 0.9 g
- Protein - 42.2 g
- Calcium - 1185.3 mg
- Iron - 1.9 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place cleaned shrimp in a bowl and pour Mrs Dash Lime Garlic marinade over it. Mix till coated and place in refrigerator for 2 hours. Remove from refrigerator 1/2 hour before cooking to take the chill off.
Step 2
Put dried oregano, dried red pepper flakes and cracked black pepper in the chicken stock to soften and rehydrate.
Step 3
Put water on to boil in a large saucepan for the tortellini.
Step 4
Put butter in a large skillet over medium heat to melt. Saute onions or shallots till translucent. Add garlic and continue cooking 1 minute.
Step 5
Add chicken stock and cook on medium-high heat till it's reduced to about 1/4 cup.
Step 6
In the meantime, heat olive oil in another skillet on medium-high heat.
Step 7
Add lemon zest and half and half cream to the chicken stock and onions and cook on medium-low for 3 minutes to thicken somewhat.
Step 8
Cook tortellini according to package directions (usually just till they float). Drain and keep warm in saucepan with lid on.
Step 9
Shake off excess marinade from the shrimp and place in preheated skillet with olive oil. Cook 1-2 minutes on each side, just till pink throughout. Remove from heat so they don't overcook and get tough.
Step 10
Add 1 1/2 tablespoons of the dill weed and the peas to the cream sauce. Cook an additional 3 minutes. Add lemon juice and stir in.
Step 11
Pour the tortellini into the lemon cream sauce and stir to coat.
Step 12
Plate and place 4 cooked shrimp on each portion. Sprinkle with additional dill and grated parmesan.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use unsalted butter and salt-free chicken stock for a very low sodium dish.
- For best results, use fresh dill weed instead of dried for a more intense flavor.
- Substitute olive oil for butter - This substitution will make the dish vegan-friendly and reduce the amount of saturated fat.
- Substitute dairy-free cream for half and half - This substitution will make the dish vegan-friendly and reduce the amount of saturated fat and cholesterol.
Vegetarian Version Replace the shrimp with 1/2 cup of diced mushrooms. Omit the Mrs Dash Lime Garlic Marinade and Olive Oil. Cook the mushrooms with the onions and garlic. Replace the chicken stock with vegetable stock.
Roasted Asparagus with Garlic and Parmesan - This delicious side dish is the perfect accompaniment to the Lemony Dill Tortellini with Shrimp. The roasted asparagus is crispy and flavorful, while the garlic and parmesan add a delicious depth of flavor. It's a great way to add some more veggies to the meal and balance out the flavors!
Garlic Roasted Potatoes: Garlic roasted potatoes are the perfect accompaniment to the Lemony Dill Tortellini with Shrimp. The potatoes are roasted in a garlic butter and olive oil mixture, giving them a delicious, savory flavor. They are crispy on the outside and soft on the inside, and the garlic adds a subtle kick to the dish. This side dish adds a great balance to the meal and helps to round out the flavors.
FAQ
Q: Can I use frozen shrimp?
A: Yes, you can use frozen shrimp. Make sure to thaw them before marinating and cooking.
Q: How long should I marinate the shrimp?
A: Marinate the shrimp for at least 30 minutes, but no longer than 2 hours. This will help ensure the shrimp absorbs the flavor of the marinade.
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Fun facts:
Fun Fact 1: The dish originates from the Italian region of Emilia-Romagna, where it is believed to have been created in the city of Bologna. It is said to have been invented by a local innkeeper in the shape of a bellybutton of Venus, the Roman goddess of love.
Fun Fact 2: This dish has been popularized by celebrities such as Lady Gaga, who has been known to enjoy it for dinner. It is also a favorite of Italian-American actor Joe Pesci, who has reportedly stated that it is one of his favorite dishes.