Spinach And Mozzarella Ravioli With Shrimp And Mushroom Carbonara Sauce Recipe 55

SHRIMP WITH RAVIOLI AND SPINACH

Shrimp With Ravioli and Spinach image

Make and share this Shrimp With Ravioli and Spinach recipe from Food.com.

Provided by sexymommalucas

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (9 ounce) package refrigerated cheese ravioli
1/4 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
3/4 lb large shrimp, peeled and deveined
1 (6 ounce) bag baby spinach leaves
1/4 cup fresh basil, chopped
1/4 cup pine nuts
2 tablespoons parmesan cheese, grated

Steps:

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.

Nutrition Facts : Calories 207.6, Fat 8.5, SaturatedFat 1.2, Cholesterol 131.8, Sodium 1197.9, Carbohydrate 12.8, Fiber 3.5, Sugar 4.3, Protein 22.1

SPINACH AND MOZZARELLA RAVIOLI WITH SHRIMP AND MUSHROOM CARBONARA SAUCE RECIPE - (5/5)

Spinach and Mozzarella Ravioli with Shrimp and Mushroom Carbonara Sauce Recipe - (5/5) image

Provided by flour_arrangements

Number Of Ingredients 10

Ingredients

12 thick bacon slices, cut in 1/4-inch pieces
2 cups yellow onions, cut in 1/2 -inch dice
6 garlic cloves, minced
1 pound crimini (brown) mushrooms, sliced
6 egg yolks
3 cups heavy cream
30 shrimp (16/20 count), cooked, peeled and deveined
1/2 cup grated Parmesan cheese
48 Pasta Prima Spinach and Mozzarella Ravioli
1/4 cup olive oil

Steps:

Saute bacon in a large skillet until crisp; drain grease. Add onions and garlic to the pan and cook over medium heat until tender. Add mushrooms and cook until tender. In a bowl, whisk together egg yolks and cream. Add to the mushroom mixture. Heat, but do not boil, until the sauce thickens. Add cooked shrimp and Parmesan, and mix well. Meanwhile, cook ravioli according to package directions. Drain and toss with olive oil and the Italian herb cheese packet. Pour sauce over the ravioli. Makes 6 servings.

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