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.