INGREDIENTS:

1 package Buitoni refrigerated cheese tortellini

1 to 2 lbs. Extra Large E-Z Peel Shrimp (I use Great Value frozen cooked shrimp), shell and tails removed and seasoned with salt & pepper.

3 Tbsp olive oil

1 tsp grated lemon peel

1/4 tsp pepper

Dash crushed red pepper flakes

1 large onion, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) fire roasted tomatoes

1 bottle clam juice

1/4 cup white wine or cooking white wine

1 tablespoon balsamic vinegar

2 fresh thyme sprigs or ¼ to ½ tsp dried thyme (depending on your taste)

½ pint heavy cream

fresh basil leaves chopped or 1 tsp dried

1/4 tsp dried oregano

1 tbsp minced or dried chives

Grated Pecorino Romano cheese

DIRECTIONS:

Cook tortellini according to package directions. Meanwhile, in a large nonstick skillet, heat shrimp in 1 tbsp olive oil seasoned with salt and pepper for 1 minute. Remove shrimp and keep warm.

Add  remaining 2 tbsp olive oil.  Add onion and saute until almost soft, approximately 4 minutes. Add the minced garlic and saute 1 minute.

Add the lemon zest, pepper, pepper flakes,  fire roasted tomatoes, clam juice, white wine, balsamic vinegar thyme, basil and oregano.  Simmer approximately 5 minutes. Add the cream.  Simmer an additional 5-10 minutes until thickened.  Taste and add additional seasoning as desired.  Add in cooked drained tortellini and shrimp. Add the chives.  Stir to combine and remove from heat after 30 seconds.

Serve with lots of grated pecorino romano, garlic toast and a side side of halved cherry tomatoes, chopped cucumber and red onion in a balsamic vinaigrette or Newman’s Own Family Recipe Italian dressing or your own!

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