Cheese Tortellini With Shrimp In Tomato Cream Sauce

Health score
11%
Cheese Tortellini With Shrimp In Tomato Cream Sauce
45 min.
4
897kcal
58.22%sweetness
69.7%saltiness
62.05%sourness
34.65%bitterness
63.74%savoriness
100%fattiness
0%spiciness

Ingredients

  • 14 ounces canned tomatoes diced italian canned
  • bag cheese tortellini frozen
  •  chicken stock cube crushed
  • teaspoons parsley fresh chopped
  • teaspoons thyme fresh
  • large garlic clove minced
  • 1.5 cups half and half good (both are equally )
  • Tbs olive oil 
  • servings parmesan cheese freshly-grated for garnish
  • servings salt and pepper to taste
  • 0.5 pound shrimp fresh thawed peeled (, and tails removed)

Equipment

  • frying pan
  • sauce pan
  • knife
  • colander
  • cutting board

Directions

  1. Thaw frozen shrimp according to package directions if using frozen, and then peel, devein and rinse shrimp in a colander.While shrimp are draining, fill a medium size saucepan with cold water and cook tortellini according to package directions. Do NOT overcook your tortellini, no more than 2-3 mins once tortellini are added to boiling water.
  2. Drain pasta and set aside.Using the same saucepan combine diced tomatoes, crushed bullion, parsley and thyme and bring to a low simmer.While tomatoes are simmering bring a large skillet to medium heat and add olive oil.
  3. Heat olive oil and add minced garlic, cooking just until slightly opaque (approx. 1 min).
  4. Add garlic and olive oil to tomatoes, stir. Taking a fork crush tomatoes, breaking up the pieces until you have a chunky sauce.
  5. Add cream to skillet that you used for garlic and bring to a low simmer.
  6. Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring to slow simmer
  7. Add cream to skillet that you used for garlic and bring to a slow simmer.
  8. Add tomato sauce, Parmesan cheese and salt and pepper to taste to cream and bring back up to a slow simmer.Reduce heat on cream sauce to low to keep warm and continue to stir occasionally.At this point you can butterfly your shrimp, which helps to make the amount of shrimp seem more substantial, but this is not a necessary step.To butterfly your shrimp, place on cutting board and with a very sharp knife, open up shrimp along the back but not cutting all the way through.
  9. Add shrimp to cream sauce and cover, allowing shrimp to cook for approximately 4-5 minutes.
  10. Add tortellini to pan coating with cream sauce and seasoning if necessary with additional salt and pepper.
  11. Remove from heat.Plate and top with a sprinkle of shredded parmesan cheese.

Nutrition Facts

Calories897kcal
Protein20.49%
Fat45.3%
Carbs34.21%

Properties

Glycemic Index
37.5
Glycemic Load
30.19
Inflammation Score
-8
Nutrition Score
19.339130434783%

Flavonoids

Apigenin
0.12mg
Luteolin
0.02mg
Myricetin
0.03mg
Quercetin
0.03mg

Taste

Sweetness:
58.22%
Saltiness:
69.7%
Sourness:
62.05%
Bitterness:
34.65%
Savoriness:
63.74%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:896.64kcal
44.83%
Fat:45.65g
70.23%
Saturated Fat:17.08g
106.77%
Carbohydrates:77.59g
25.86%
Net Carbohydrates:69.92g
25.43%
Sugar:12.3g
13.67%
Cholesterol:203.05mg
67.68%
Sodium:1826.57mg
79.42%
Protein:46.47g
92.93%
Calcium:656.36mg
65.64%
Phosphorus:435.49mg
43.55%
Iron:6.73mg
37.38%
Vitamin K:33.37µg
31.78%
Fiber:7.67g
30.66%
Vitamin E:3.72mg
24.78%
Copper:0.44mg
21.84%
Selenium:14.54µg
20.77%
Vitamin B2:0.34mg
20.07%
Zinc:2.76mg
18.41%
Potassium:633.1mg
18.09%
Vitamin A:836.45IU
16.73%
Manganese:0.33mg
16.63%
Magnesium:62.43mg
15.61%
Vitamin C:10.99mg
13.32%
Vitamin B6:0.24mg
12.18%
Vitamin B12:0.58µg
9.67%
Vitamin B1:0.12mg
7.93%
Vitamin B3:1.42mg
7.1%
Vitamin B5:0.65mg
6.51%
Folate:20.6µg
5.15%
Source:Foodista