Shrimp W/ Red Pepper Pesto Ravioli |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe caught my attention for its simplicity and ease as a weeknight meal that could be on the table in minutes. I haven't tried it yet but wanted to post here for safekeeping as I've had it in my recipe files for years. If anyone tries it before I do, I hope you will post your comments! Ingredients:
1 tablespoon butter |
1/2 lb large shrimp, peeled, tails on |
1 garlic clove, minced |
1 ounce white wine |
2 ounces sun-dried tomato pesto |
2 ounces heavy cream |
1/4 cup fresh basil, chopped |
salt and pepper, to taste |
1 (10 ounce) package refrigerated cheese ravioli |
Directions:
1. Place ravioli in boiling salted water until they float (approximately 4-6 minutes).
2. Meanwhile, heat a medium size saute pan over medium heat. Add butter, garlic, wine, salt, and pepper. Bring to a simmer and add shrimp.
3. Cook approximately 3 minutes or until shrimp just turn pink.
4. Add sun-dried tomato pesto and heavy cream. Stir until blended.
5. Pour sauce over ravioli. Sprinkle with fresh basil just before serving.
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