Ravioli and Shrimp Scampi
12 ounces fresh or frozen ravioli (12 pieces/6 each)
12 extra large shrimp 16-20 count – peeled and deveined
4 ounces sliced white mushrooms
1 clove garlic chopped
12 grape tomatoes sliced half
½ cup chicken stock
1 tablespoon butter
1 tablespoon flour
1 teaspoon Italian parsley chopped
2 tablespoons extra virgin olive oil
1 tablespoon grated Romano cheese
freshly ground black pepper to taste
Get water ready for ravioli, mine only took 8 minutes to cook so don’t start cooking these until the scampi is almost ready.
Over medium high heat place a large sauté pan, when it gets hot carefully add the olive oil and then the chopped garlic.
Allow the garlic to sear for about 15 seconds then add in the shrimp and let them cook for 2-3 minutes until they are almost done.
Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds.
*If you are using fresh ravioli this would be the time to add the ravioli to the boiling water
Add the chicken stock and allow to come back to a low boil, reduce heat .
Press the butter into the flour getting as much flour pressed in as you can. (this is called a beurre manie) place this into the hot stock and mix together. This will thicken the stock.
Add the shrimp back in, and finish with the grated Romano cheese and freshly ground black pepper. Turn off the heat and add in chopped parsley
Drain the Ravioli and place 4-5 ravioli on each plate then top with shrimp and equal amounts of mushrooms, tomatoes and sauce.
Prep Time: 10 min Cook Time: 15 min Total Time: 25 min