Creamy Tuscan Shrimp Ravioli


  • 1 lb raw shrimp
  • salt
  • fresh cracked black pepper
  • 10 oz spinach and cheese ravioli
  • 2 tbsp olive oil
  • 5 garlic cloves
  • 6 oz fresh spinach
  • 2 oz sun dried tomatoes
  • 1/4 cup chicken broth
  • 1 1/2 cups heavy whipping cream
  • salt
  • fresh cracked black pepper


  • Peel and devein shrimp if required. Season it with a touch salt and pepper and put aside.
  • Peel, smash, and mince garlic. Slice preserved tomatoes cut. live broth and serious cream. Set aside.
  • Cook alimentary paste in line with the package directions, strain and put aside.
  • heat an oversized cookware over medium heat. Add oil and let it heat up for a number of seconds.
  • Add garlic, stir and saute till redolent. Add spinach and cook it till it's limp.
  • Add preserved tomatoes and saute till softened.
  • Nestle shrimp within the pan among the spinach and tomatoes. Cook till shrimp simply turns pink and opaque on one facet and flip shrimp to the opposite facet. Cook simply till shrimp flip pink on the opposite facet.
  • Add broth and serious cream. fastidiously combine till cream is equally incorporated throughout.
  • Add toasted alimentary paste and thoroughly stir.
  • Season with some salt and pepper and cook for a number of a lot of minutes, 3-4 minutes. 


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