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