Shrimp With Ravioli and Spinach |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is very easy and quick to make. Is good both hot and cold. Ingredients:
1 (9 ounce) package refrigerated cheese ravioli |
1/4 cup kraft roasted red pepper italian parmesan dressing |
2 garlic cloves, chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) jar roasted red peppers, drained |
3/4 lb large shrimp, peeled and deveined |
1 (6 ounce) bag baby spinach leaves |
1/4 cup fresh basil, chopped |
1/4 cup pine nuts |
2 tablespoons parmesan cheese, grated |
Directions:
1. Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
2. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
3. Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
4. Serve topped with the pine nuts and cheese.
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