Shrimp With Ravioli and Spinach

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 ounce) package refrigerated cheese ravioli
  • 14
    cup Kraft roasted red pepper italian parmesan dressing
  • 2
    garlic cloves, chopped
  • 1
    (14 1/2 ounce) can diced tomatoes, undrained
  • 1
    (8 ounce) jar roasted red peppers, drained
  • 34
    lb large shrimp, peeled and deveined
  • 1
    (6 ounce) bag baby spinach leaves
  • 14
    cup fresh basil, chopped
  • 14
  • 2
    tablespoons parmesan cheese, grated
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DIRECTIONS

  • Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
  • Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
  • Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
  • Serve topped with the pine nuts and cheese.
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