Pesto Ravioli Alfredo with Shrimp

Serves 4
  • 1 pound of cheese ravioli, fresh or frozen
  • 1 stick unsalted butter
  • 2 cups heavy cream
  • 1/2 cup prepared pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 pound 21-25 count shrimp, thawed and shells removed
  • 1/2 teaspoon ground black pepper
  • salt, to taste

Directions

In a large pot, heat salted water for the ravioli over medium-high heat. Cook the ravioli to time readiness along with the sauce. Meanwhile, in a large skillet over medium-high heat, melt the butter and stir in the cream and pepper. Cook for 6 to 8 minutes stirring constantly while the cream mixture bubbles and thickens slightly.

Stir in the Parmesan cheese. Add the pesto and cook, continuing to stir for 3 to 5 more minutes. Taste and add salt and pepper as needed.

Add the shrimp to the bubbling sauce. Cover the pan and cook for 3 to 5 minutes until the shrimp is pink. Drain the pasta and add to the pan. Toss the sauce and pasta together. Serve immediately.

 

 

 

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