One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus
Description
In less than 30 minutes, this flavorful, creamy dish can be on your dinner table. It's so easy and clean up is a snap because it's made in just one pot.
Ingredients
Shrimp:
1 lb. medium shrimp, peeled and deveined, tails on or off
1 T. butter
1 T. olive oil
1/2 t. salt
1/8 t. black pepper
Sauce:
1 T. butter
1 T. olive oil
1 shallot, chopped
3-4 garlic cloves, minced
1/4-1/2 t. red pepper flakes
1 c. asparagus, chopped into 1 inch pieces
3 c. low-sodium chicken broth, divided
1 c. milk
1 T. cornstarch
1/2 t. dried basil
1/2 t. salt
1/4 t. black pepper
16 oz. package refrigerated cheese ravioli, good quality
Added later:
2 - 4 oz. cream cheese, cubed and softened, regular or 1/3 less fat*
1/4 c. freshly grated Parmesan cheese
3/4 c. frozen peas, thawed
2 T. freshly squeezed lemon juice
2 t. minced fresh parsley
Directions
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Shrimp:
In a large non-stick sauté pan, melt butter with olive oil over medium-high heat. Add shrimp; season with salt and pepper. Sauté about 3 minutes, just until shrimp is opaque. Transfer to a platter; keep warm.
Sauce:
In the same pan, melt butter with olive oil. Add shallots and asparagus; sauté for 2 minutes over medium-high heat; add garlic and red pepper flakes; sauté 30 seconds. Add ravioli, milk, and half of the chicken broth.
In a small bowl, stir remaining chicken broth with cornstarch; add to skillet along with basil, salt and pepper. Bring to a boil; immediately reduce to a simmer; simmer just until ravioli is al dente (1 minute less than package directions), being careful not to overcook. Turn heat to low.
Push ravioli to one side of the pan; add cream cheese to the other side; whisk until mostly melted, followed by Parmesan cheese; stir in peas, lemon juice and shrimp. Cook until heated through. Season to taste with salt and pepper, if needed. Add more lemon juice and Parmesan cheese to taste, if desired.
Serve, garnished with fresh parsley.
6 servings.
*4 oz. is luxuriously creamy, but 2 oz. is still delicious, just not quite as creamy.