Shrimp and Ravioli in Lemon Cream Sauce
This meal is all about cheating. It is so good though, that no one cares. It’d make a great dinner if you were trying to impress guests and didn’t really have time… It took just long enough for me to boil the water and cook the ravioli through. Because I totally cheated and used pre-made Alfredo sauce, the shrimp and cream sauce were done in about 10 minutes total.
- 1 package refrigerated 4 cheese ravioli
- 1 lb shrimp, peeled and deveined
- 10 oz. Alfredo sauce (either make your own, or buy refrigerated or jarred… depending on how much time you want to invest here)
- 1 Tbs lemon juice
- 1 tsp. grated lemon peel
- Chopped fresh parsley
- 1 red bell pepper, seeded and sliced thinly
- 1 clove garlic, pressed through garlic press (or chop it finely but then go to the store and buy a garlic press the next day, really)
Cook pasta according to package directions. Meanwhile, heat 1 Tbs olive oil and 1 Tbs butter in a non stick pan. Add shrimp and garlic and peppers, turning until shrimp are just cooked through. Add Alfredo, lemon juice and peel, parsley, and cooked pasta. Stir to combine, serve. (My Alfredo sauce was a little thick, so I added some cream, because I haven’t used enough cream in the last two days.)