Wednesday, March 27, 2013

Pesto Ravioli Alfredo with Shrimp

Pesto Ravioli Alfredo
What should I make for Friday night dinner?  It has been a long week.  I'm tired, but not in the mood to go out for dinner.  I want it to be special.  I want it to signal the end of the week and the beginning of a relaxing weekend.  I want it to be easy...

Are you feeling it?  Do you want the same?  Well, with ingredients you have on hand or a quick stop to the grocery store you can make it happen.  This Ravioli Pesto Alfredo with shrimp is slap-me-delicious but easy enough to tackle on a Friday night.

Using packaged fresh ravioli, or frozen, if that's what you have on hand, some cream, butter, Parmesan cheese and prepared pesto you can make a delicious dinner that will make you very happy to be at home instead of sitting in a noisy restaurant.

Ravioli Pesto Alfredo with Shrimp
Print Recipe
Pesto Ravioli Ingredients
Serves 4
  • 1 pound of cheese ravioli, fresh or frozen
  • 1 stick unsalted butter
  • 2 cups heavy cream
  • 1/2 cup prepared pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 pound 21-25 count shrimp, thawed and shells removed
  • 1/2 teaspoon ground black pepper
  • salt, to taste

In a large pot, heat salted water for the ravioli over medium-high heat. Cook the ravioli to time readiness along with the sauce. Meanwhile, in a large skillet over medium-high heat, melt the butter and stir in the cream and pepper. Cook for 6 to 8 minutes stirring constantly while the cream mixture bubbles and thickens slightly.

Heating the Cream and Butter
Stir in the Parmesan cheese. Add the pesto and cook, continuing to stir for 3 to 5 more minutes. Taste and add salt and pepper as needed.

The Sauce Thickens with the Pesto and Parmesan Added
Add the shrimp to the bubbling sauce. Cover the pan and cook for 3 to 5 minutes until the shrimp is pink. Drain the pasta and add it to the pan. Toss the sauce and pasta together. Serve immediately.

Pesto Ravioli Alfredo
Fast and easy enough for a Friday night dinner, yet decadent enough to serve to company.  Go ahead and invite some friends over.

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  1. Those store-bought ravioli (why do they sell them in the cheese section?) are a life saver for me, too. I still have some pesto from last summer in my freezer. Add shrimp and cream and more cheese -- well, what's not to love?

    1. I know what you mean, Lydia. These ravioli make a delicious, quick meal. I only let myself indulge once in a while though.

  2. Ok, so I am going to make this either tomorrow night or Wednesday, depending on when I can get to the supermarket. You say to serve it immediately, but does it reheat well? Only asking because I usually eat dinner hours before my husband. Just want to make sure it tastes just as good after being nuked in the microwave. Thanks Donna!

  3. Truth be told, there have never been any left overs in my house to reheat. With that said, I believe this will reheat well gently. After all, it is a lot like mac & cheese.

    1. Perfect! I am printing out the recipe now. I'm making it tonight!


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