Shrimp W/ Red Pepper Pesto Ravioli
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
Nutrition- 1tablespoon butter
- 1⁄2
- 1
- 1ounce white wine
- 2ounces sun-dried tomato pesto
- 2ounces heavy cream
- 1⁄4
- salt and pepper, to taste
- 1(10 ounce) package refrigerated cheese ravioli
DIRECTIONS
- Place ravioli in boiling salted water until they float (approximately 4-6 minutes).
- Meanwhile, heat a medium size saute pan over medium heat. Add butter, garlic, wine, salt, and pepper. Bring to a simmer and add shrimp.
- Cook approximately 3 minutes or until shrimp just turn pink.
- Add sun-dried tomato pesto and heavy cream. Stir until blended.
- Pour sauce over ravioli. Sprinkle with fresh basil just before serving.