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A Quick and Easy Shrimp Pesto Alfredo Dinner

This Shrimp Pesto Alfredo recipe is a simple, delicious weeknight dinner.

Weeknight dinners can be a challenge. For me, the closer I get to the weekend, the less motivated I feel about dinner planning. 

Sometimes I'm tired, but not in the mood to go out for dinner but I want dinner to be yummy.  I want it to signal the end of the week and the beginning of a relaxing weekend.  I want it to be easy. That's when I turn to my freezer and pantry for simple ingredients like the ones in this recipe.

Shrimp and Ravioli Pesto Alfredo

Shrimp Pesto Alfredo
Grilled Shrimp Pesto Alfredo

Do you want the same?  Well, with the ingredients you have on hand or a quick trip to the grocery store, you can make it happen.  This Shrimp Pesto Alfredo with Cheese Ravioli is slap-me-delicious but easy enough to tackle on a Friday night or any night of the week.  I'm always pleasantly surprised when a yummy meal can be pulled together in a few minutes with just a few ingredients.
Using packaged fresh cheese 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.
Grilled Shrimp Pesto Alfredo with Cheese Ravioli

This recipe uses prepared pesto.  It makes sense to keep pesto on hand in jars in your pantry or frozen in your freezer.  This time of year, you can make your own pesto and freeze it in convenient-to-use cubes.  That means you'll have pesto ready to use any time of year.

During grilling season, I like to grill the shrimp rather than cook them in the sauce.  Both ways are delicious, so choose which suits you on the day you make this.  To grill the shrimp, toss them with a little olive oil and Italian seasoning and grill until pink.  The recipe below gives the directions for cooking the shrimp in the sauce.

Shrimp Pesto Alfredo with Cheese Ravioli

Print Recipe
Shrimp Pesto Alfredo Ingredients
Shrimp Pesto Alfredo 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
  • fresh basil, chopped, for garnish

Directions
In a large pot, heat salted water for the ravioli over medium-high heat. Following the package directions, 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.

Use Heavy Cream to Make the Sauce
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.

Parmesan Cheese and Pesto in the Sauce
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.

Shrimp Pesto Alfredo
Shrimp Pesto Alfredo with Shrimp Cooked in Alfredo Sauce

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

Your Essential Kitchen Tools

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A 12-inch Skillet
Wooden Spoons
A Stainless Steel Colander

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Enjoy!

Comments

  1. Wish I knew how to fix my sauce. I used lactose free milk 2% instead of heavy cream for lactose intolerance reasons and it’s so soupy.

    ReplyDelete
    Replies
    1. I have never substituted milk for heavy cream in this dish. Heavy cream has a natural tendency to thicken as it bubbles and boils which makes it work in this dish. If you make this with milk, you will need to adjust the recipe as you would to make a milk-based cheese sauce. Stir flour (start with 3 Tablespoons to see if you like that thickness) and cook the flour/butter mixture for about a minute. Add the milk and stir well to combine. Continue recipe from there.

      Delete
  2. I found the fix for soupy sauce because of the lactose 2%milk substitute. 1 heaping tbsp cornstarch slurry (in a small bowl mix well with a little cold water until smooth & then add to soupy sauce). It came together super fast & I’m grateful it worked out. PS I kept the cooked shrimp & ravioli out of the soupy mixture until the sauce came together and was creamy. Then add the pasta and shrimp stir, let warm/rest for 5 minutes and serve. Good meal

    ReplyDelete

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