Shrimp & Tortellini in Tomato Cream - Master recipes

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini -
• 1 pound uncooked medium shrimp, peeled and deveined -
• 1 tablespoon olive oil, divided -
• 2 teaspoons grated lemon zest -
• 1/4 teaspoon pepper, divided -
• Dash crushed red pepper flakes -
• 2 shallots, chopped -
• 2 garlic cloves, minced -
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained -
• 1 bottle (8 ounces) clam juice -
• 1/2 cup white wine -
• 2 tablespoons balsamic vinegar -
• 4 fresh thyme sprigs -
• 1/4 cup grated Parmesan and Romano cheese blend -
• 1/4 cup half-and-half cream -
• 10 fresh basil leaves, thinly sliced -
• 2 tablespoons minced chives -
• Shredded Parmesan cheese and minced fresh parsley, optional -