Shrimp, Tortellini and Spinach Recipe

  • 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
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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