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Home » Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

By Jennifer 2 Comments

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 ¼, 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
½ cup cream cheese or heavy whipping cream
½ cup grated Parmesan cheese
¼ 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 ¼, 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.

Filed Under: Fish & Shellfish, Main Dish

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Comments

  1. Kym says

    December 21, 2018 at 7:28 am

    We can’t get Vodka here in Riyadh but I made this without it and it was a hit. I added about a cup and a half of parmigan cheese and doubled the broth. I also made my own marinara sauce because I don’t like ready made sauce.

    Reply
    • Jennifer says

      January 9, 2019 at 8:45 am

      That’s great! I’m so glad it worked out for you. Yes, increasing with water or broth is usually a great way to skip the alcohol in recipes.

      Reply

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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