Shrimp W/ Red Pepper Pesto Ravioli

Submitted by WildLime

"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!"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 2-4

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.