Lemony Dill Tortellini with Shrimp (Very Low Sodium)

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.