Shrimp & Tortellini in Tomato Cream Recipe: How to Make It

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