Shrimp scampi ravioli with lemon pepper cream sauce-Buitoni
By á-46826
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2- 8 and 3/4 oz. packages of Buitoni refrigerated shrimp scampi ravioli
- 1 tbsp. butter
- 3/4 tsp. ground pepper
- 3/4 tsp. chopped thyme
- 1 lemon, juiced and 1 tsp. grated zest
- 1/2 c white wine
- 1 c half and half
- 1/4 c freshly grated Parmesan cheese
- 8 large shrimp, cleaned
- 1 tbsp. chopped chives
Details
Preparation
Step 1
Cook ravioli according to directions, reserve 1/4c water.
Melt butter with thyme and pepper in large skillet over medium heat. Add lemon juice, zest and wine; simmer to evaporate slightly. Stir in half and half and parmesan cheese until thickened, 4 minutes. Add shrimp and pasta water and cook 4 minutes. Add ravioli and chives, toss to coat. Serve.
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