cup
shelled and deveined shrimp (thawed, if frozen)
1
tbsp.
butter or margarine
1
(12.5-oz.)
can condensed cream of shrimp soup
1/4
cup
milk
1/4
cup
grated Parmesan cheese
2
tsp.
grated lemon peel
1/8
tsp.
ground pepper
1
cup
frozen peas
1
cup
halved pear tomatoes
Directions
Cook tortellini according to package directions. Drain and keep warm.
Meanwhile, in 12-inch nonstick skillet, sauté shrimp in butter over medium-high heat until shrimp turn pink. Blend in soup, milk, cheese, lemon peel and pepper. Bring to boiling, stirring. Add peas and tomatoes; reduce heat and simmer 2 minutes to blend flavors. Stir in tortellini and heat through.
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