| | Directions | | Cook tortellini in large saucepan as directed on package. Drain in colander. Set aside. Heat dressing in same pan on medium high heat. Add garlic; cook 1 minute. Add tomatoes and shrimp; mix well. Bring just to a boil. Stir in spinach, cover; simmer 1 to 2 minutes or until spinach is wilted, stir occasionally. Stir in tortellini and basil; simmer uncovered 3 to 4 minutes or until sauce is thickened, stirring occasionally. Serve topped with cheese. |
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| Ingredients | | - |  | 1 package refrigerated cheese tortellini (9 ounce pkg) |
| - | | 1/4 cup roasted red pepper Italian with Parmesan dressing |
| - | | 2 cloves garlic, minced |
| - | | 1 can diced tomatoes, undrained (14 1/2 ounce can) |
| - | | 3/4 pound cooked and cleaned medium shrimp |
| - | | 1 package baby spinach leaves (6 ounce bag) |
| - | | 1/4 cup chopped fresh basil |
| - | | 2 tablespoons grated Parmesan cheese |
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