Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida


Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional


Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings


(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on, 2014)


Grilled Pizza

Grilled Pizza

Grilled Pizza

This recipe for Grilled Pizza, it came from Mary Carbone; it was in the Food Section of the Long Island Newsday on Sunday, July 28, 2013.  I hope you like this recipe.

                Mary Carbone                                                   North Babylon, New York


Grilled Pizza Recipe 

Grilled Pizza

For Dough:   ½ cup warm milk (whole or 2 percent)

½ cup warm water

1 packet active dry yeast

1 tsp. sugar

2 1/1 cup flour

¼ tsp. salt

For Sauce:   4 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 can (28 oz.) San Marzano tomatoes, broken into small pieces, with juice

1 tsp. oregano

Salt and pepper to taste

2 whole basil leaves, chopped

1 Lb. fresh mozzarella, sliced thin

Grated Romano cheese

½ cup olive oil that has been simmered with salt, pepper and rosemary

6 to 8 basil leaves

Dough:  Combine milk and water in a small bowl, sprinkle with yeast and sugar, let stand until yeast is dissolved.

Combine flour and salt in mixer bowl with dough hook, with mixer on low gradually pour in liquid.  Knead on medium speed until dough is smooth and elastic, about 15 minutes.  Place in a large oiled bowl, cover, let rise until doubled in size.

Sauce:  Heat oil in pan over medium high, add garlic and stir 1 minute.  Add tomatoes and juice.  Add oregano, salt and pepper to taste.  Bring to boil and stir often, until thick, about 20 minutes.  Add 2 basil leaves.  Set aside.

Preheat gas grill to medium-low.   Oil grids.  Divide dough into 4 pieces, roll each into a 10 inch round.

Brush each piece generously with seasoned olive oil.  Quickly place dough pieces on grill, oiled sides down.  Brush tops with oil.  Cook, covered, until bottoms are lightly browned, 2 to 3 minutes.  Turn, cook another 2 to 3 minutes.

Transfer pizzas to baking sheets.  Spread 2-3 tablespoons sauce on each.  Add mozzarella slices, not too close to edges.  Sprinkle with Romano and basil leaves.  Grill, covered, until cheese melts.  Serve.

4 to 6 pizzas

(Recipe for Grilled Pizza was in Newsday Food Section, July 28, 2013, Mary Carbone)