Shrimp & Tortellini with Tomatoes & Mozzarella

Last Friday was the first Friday of Lent and I had the urge to do something a little different than our regular fish sticks and mac & cheese. When I found this recipe from Taste of Home, I knew it was the perfect recipe and (with a few Sandmeier family approved modifications) it was!

Enjoy this rich, creamy, and flavorful dish this Friday night and beyond!

Adapted from Taste of Home

Anngredients:

• 1 package (9 ounces) refrigerated cheese tortellini
• 1 pound peeled, deveined & uncooked medium shrimp
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 2 cans basil, garlic, & oregano flavored diced tomatoes, undrained
• 3/4 cup white wine vinegar
• 1/4 cup grated mozzarella cheese
• 1/4 cup half & half cream
• 1 teaspoon oregano 

1. Cook tortellini according to package directions. Meanwhile, cook shrimp in oil until shrimp turn pink. Stir in the remaining ingredients (minus the tortellini and mozzarella), reduce heat and simmer for 10 minutes.
2. Drain tortellini; stir into shrimp mixture, cover and simmer for 5 minutes. Sprinkle mozzarella cheese over top. 

 Both Brandon and Jackson loved the taste of the dish and even ate all of their tomatoes (which is a big deal, ha)!! It's definitely a crowd pleasing dish that I plan to make again and again.