INGREDIENTS
1 package cheese tortellini
1 cup frozen peas
3 TBSP olive oil, divided
1 lb. uncooked shrimp (31-40 count per lb.), peeled and deveined
3 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
DIRECTIONS
Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking.
In a large nonstick skillet, heat 2 TBSP oil over medium-high heat.
Add shrimp; cook and stir for 2 minutes.
Add garlic and cook 1 to 2 minutes longer or until shrimp turn pink.
Drain tortellini mixture and add to skillet.
Stir in salt, thyme, pepper and remaining oil.
Toss to coat.
Serves 4.
