Shrimp and Three Cheese Tortellini

By Jan Pinnington
Healthy Hands Cooking

Here’s a quick and healthy meal in a skillet that will please even the pickiest eaters.

 Ingredients

• 2 lbs. shrimp, cleaned and deveined (fresh or thawed)
• 1 bag fresh or frozen 3 cheese tortellini (whole grain is healthiest)
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 3 garlic cloves, minced
• 1/2 cup chopped chives or green onions
• 1 Tbsp. dried parsley
• 1 Tbsp. dried basil
• 1 bunch fresh asparagus, bite sized pieces
• 1 cup cherry tomatoes, cleaned and halved
• Juice from one lemon
• Salt and pepper

Directions

1. In a large pot, cook pasta according to package directions.  Transfer to a colander. Do not rinse.
2. Using the same pot, heat oil and butter and sauté garlic, onions, parsley, basil and asparagus until asparagus is tender to the fork.
3. Add salt and pepper to shrimp, and sauté with asparagus mixture until shrimp turn pink.
4. Squeeze juice of one lemon over mixture and add salt and pepper to taste.
5. Add the tortellini back to the pot and carefully blend with large spoon until mixture is heated through.
6. Serve with toasted garlic bread and a side salad.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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