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Nutrition Facts
Serving Size 1 (186g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon lemon pepper
Calories 441
Calories from Fat 196		(44%)
Amount Per Serving		%DV
	Total Fat 21.8g	33%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 159mg		53%
Sodium 610mg		25%
Potassium 218mg		6%
Total Carbohydrate 38.7g		12%
	Dietary Fiber 1.3g	5%
	Sugars 2.6g
Protein 22.7g		45%
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Creamy Shrimp & Tortellini Salad

Recipe #239030 | 2½ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: redwine
Jul 6, 2007

A creamy tortellini salad that's fit to serve company. I came up with this on an extremely warm day when I wanted to prepare dinner early and serve something cool. This can be adjusted according to amounts or type herbs you prefer.You can substitute chicken for the shrimp.Reduce fat by using low fat mayo and sour cream. Serve this one with a green salad and a glass of your favorite white wine.Cook time is prep and chill time

SERVES 4 (change servings and units)

Ingredients

1 (9 ounce) package tortellini (I used the chicken and proscuitto filled)
1/2 lb peeled & cooked cocktail shrimp
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon lemon pepper
2 tablespoons fresh grated fresh grated style parmesan cheese
garlic powder
salt

Directions

1
Cook tortellini according to package directions. Drain and set aside to cool.
2
Mix together sour cream, mayonnaise, basil and chives. Stir in lemon pepper and garlic powder and salt.
3
Add sour cream dressing mixture to the cooked tortellini and shrimp. Gently toss.
4
Chill at least 2 hours.

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Featured Reviews for This Recipe

From: LianneNC

On Jul 5, 2009

This was excellent! I did have to adapt it a bit for what I had on hand-- a pound of dried cheese & pesto filled tortellini and about a pound of regular sized shrimp, left over from a "shrimp boil" supper the other night. I didn't have enough sour cream so I used a bit of low fat plain yogurt ("Greek Style" from Trader Joe's) and I used Zatarain's Creole seasoning instead of lemon pepper (which I don't have). The fresh herbs were fantastic in this, and gave me a way to use some of the bounty from my herb garden. This stuff was sooooo good, even my husband loved it-- and he has NEVER liked any sort of cold pasta salad! With this recipe, I just may be able to convert him! :o)

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From: Lauren4372

On Jun 18, 2009

I made this with an extra half teaspoon of dehydrated veggie flakes for colour and flavour. It was still a little too mayonnaise-y. Next time reduce the sauces to third cup and forget the extra salt. **UPDATE** I tried it again with refrigerated pasta and it is MUCH better. Still want to reduce the mayonnaise to a 1/4 cup and keep the sour cream at 1/2 cup. Also added a half cup of frozen peas and half a cup of corn for a little crunch. Just let them defrost or when you drain the pasta let the water fall on them . No cooking needed.

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From: RedSoxsNation #33fan

On Sep 4, 2007

I have made this three times already. All three times there was nothing left. Including Labor Day where my friend's husband begged his longtime friend's mother to make her "famous pasta salad" that everyone loves. After all the dust cleared, this salad was gone, Momma's was still in the bowl no one touched hers.

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