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Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

Well, I finally got my laptop back from the shop.  I’m not sure exactly what was wrong, but they fixed it…who hoo!
Now for the awesome pasta dish!  I took several short cuts with store bought ingredients because…I’m a busy mom…I can’t always make everything from scratch, even though I’d like to.
For this recipe, I used Buitoni Four Cheese Ravioli and Bertolli Tomato & Basil sauce (to create my Vodka Sauce).
Start a large pot of boiling, salted water for ravioli.

In a medium sauce pan, add prepared tomato sauce and vodka and simmer over medium-low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.

 Meanwhile, heat a saute pan over medium heat and add 1 tablespoon butter and two tablespoons canola oil.  Allow butter to melt and stop foaming, do not brown.

Toss the shrimp with lemon pepper seasoning and add to the pan, in a single layer.  Sear shrimp for 1 minute, then flip and continue for 1 minute more.  Remove to a plate; set aside.

 Once the shrimp are cooked, add the shallots and garlic and saute until fragrant.  Add broth to deglaze the pan and simmer for 1 minute until slightly reduced.

Add cream cheese to the deglazed pan; cook over medium heat and whisk until smooth and melted.

 
Stir in the tomato sauce until well combined.  Remove from heat and whisk in parmesan cheese until well blended.  (If sauce is too thick, begin whisking in hot pasta water until desired consistency is reached: sauce should coat the back of a spoon)  Stir in chopped parsley.
Add ravioli to boiling water and cook for about 8 minutes.  Drain well. 
 Combine ravioli and shrimp with sauce, toss well to coat.
Serve warm with hot garlic bread and salad.
Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce
1 pound large shrimp, peeled & deveined
2 teaspoons lemon pepper seasoning
1 tablespoon butter
2 tablespoons canola oil
1-20 oz package refrigerated Four Cheese Ravioli (used: Buitoni)
1 jar prepared tomato & basil pasta sauce (used: Bertolli)
1 shallot, finely chopped
2 cloves garlic, minced
1 cup chicken or vegetable broth
1 cup vodka
1/2 cup cream cheese or heavy whipping cream
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley 
Start a large pot of boiling, salted water for ravioli.

In a medium sauce pan, add prepared tomato sauce and vodka and simmer over medium-low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.

Meanwhile, heat a saute pan over medium heat and add 1 tablespoon butter and two tablespoons canola oil.  Allow butter to melt and stop foaming, do not brown.

Toss the shrimp with lemon pepper seasoning and add to the pan, in a single layer.  Sear shrimp for 1 minute, then flip and continue for 1 minute more.  Remove to a plate; set aside.

While shrimp are cooking, add ravioli to boiling water and cook for about 8 minutes.  Drain well.

Once the shrimp are cooked, add the shallots and garlic and saute until fragrant.  Add broth to deglaze the pan and simmer for 1 minute until slightly reduced.

Add cream cheese to the deglazed pan; cook over medium heat and whisk until smooth and melted.  Stir in the tomato sauce until well combined.  Remove from heat and whisk in parmesan cheese until well blended.  (If sauce is too thick, begin whisking in hot pasta water until desired consistency is reached: sauce should coat the back of a spoon)  Stir in chopped parsley.

Add shrimp and ravioli and toss to coat.  Serve warm with hot garlic bread and salad.

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About Jennifer

Jennifer Locklin is the writer of Jennifer Cooks, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.

12 comments on “Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

  1. I am absolutely without a doubt entirely envious. I so want some ASAP. I love shrimp and seafood. Most of the time I buy a sack of shrimp and eat it with old bay and hot sauce. Every now and then it makes it into a supper but that is a rarity :p

  2. You had me sold at the shrimp, and again with the four cheese and then again with the pasta and the vodka, cream and sauce…this looks delicious!

  3. Jennifer, I LOVE recipes like this… a little from the store + a little homemade = A perfect weeknight meal. This looks awesome!! I hope you and your family are doing well!!!

  4. Oh my word. This looks divine. I love how you use both store-bought and homemade ingredients — perfect for me! I've always wanted to make my own vodka sauce, I may have to go out and buy some vodka now. Do you recommend a higher priced brand or just any old vodka? (I hate, hate, hate drinking vodka so I never have it on hand, but I can eat it in pasta with the best of 'em)

  5. Hey Meredith ~

    You know, I do like Vodka, but if it's not something you're in to, I certainly wouldn't spend much on it. AND I personally wouldn't use a premium Vodka in a dish like this. I would say that it's a safe bet to stick with a mid-to-low-end Vodka. Some may disagree, but that's my opinion.

  6. Jennifer,
    Just found your blog today and it all looks fabulous, I am sure I will be a frequent visitor! I just whipped up this dish and it is delish! (only change was I used chicken and sundried ravioli instead of four cheese) Hubby is away golfing, he'll be sorry he missed it. Hoping it's a hit with my two boys, thanks so much!

  7. I couldn't agree more, with Dawn. "Heavenly" is exactly the right word to use, to describe this dish. And now I know what I'm having for dinner tomorrow night. Thank you so much.

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