Lemony Dill Tortellini with Shrimp (Very Low Sodium)
Created by lovinretirement on March 22, 2014
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Recipe #12305
Ingredients
- 16 large shrimp (raw, peeled and de-veined)
- 1/3 cup Mrs Dash Lime Garlic Marinade
- 2 tablespoons unsalted butter
- 1/3 cup onion , finely diced (or shallots, finely diced)
- 1 large garlic clove, finely minced
- 3/4 cup chicken stock (salt-free)
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried red pepper flakes
- 1/4 teaspoon fresh cracked black pepper
- 1 tablespoon oil (olive oil)
- Zest of 1 lemon
- 2 tablespoons fresh dill weed, chopped
- 1 cup half and half
- 1/2 cup frozen peas, thawed
- Juice of 1 lemon
- 1 pound cheese tortellini (one package frozen)
- 2 tablespoons parmesan cheese, grated
How to Make
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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.
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Step 2: Put dried oregano, dried red pepper flakes and cracked black pepper in the chicken stock to soften and rehydrate.
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Step 3: Put water on to boil in a large saucepan for the tortellini.
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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.
How to Make
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Step 5: Add chicken stock and cook on medium-high heat till it's reduced to about 1/4 cup.
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Step 6: In the meantime, heat olive oil in another skillet on medium-high heat.
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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.
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Step 8: Cook tortellini according to package directions (usually just till they float). Drain and keep warm in saucepan with lid on.
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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.
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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.
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Step 11: Pour the tortellini into the lemon cream sauce and stir to coat.
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Step 12: Plate and place 4 cooked shrimp on each portion. Sprinkle with additional dill and grated parmesan.