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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ravioli with Shrimp and Scallops Recipe

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This recipe for Ravioli with Shrimp and Scallops is from GOOD THINGS TO EAT FROM THE HUDAK FAMILY -VOLUME II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 9oz packages refrigerated herb and garlic filled ravioli
1/4c. olive oil, divided
1 # fresh shrimp, peeled and deveined
1/2 tsp salt, divided
1/2 tsp pepper,divided
1# bay scallops
6 large cloves garlic,minced
1/2 c dry white wine
1/2 c chicken broth
1/2 c whipping cream
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tsp lemon juice
freshly grated Parmesan cheese
1/2 tsp red pepper flakes
fresh thyme for garnish
Directions:
Directions:
Cook pasta according to pkg directions. Drain, reserving 1/2c pasta water.
In a large skillet,heat 2 Tbsp olive oil over med -high heat.Add shrimp;sprinkle wilth 1/4 tsp each of salt and pepper,and cook for 2-3 min., or until shrimp just turn pink.Remove from pan and keep warm. Add remaining 2 Tbsp of olive oil to pan; add scallops and sprinkle with remaining salt and pepper. Cook for 3-5 min.Remove from pan and keep warm. Add garlic to pan and cook about 1 min., stirring constantly. Add wine and broth,cook on high heat, stirring frequently, until slightly reduced, about 5 min. Return shrimp and scallops to pan. Add cream,parsley and basil. Cook for 3 min over med heat or until liquid is reduced by about 1/3. Add lemon juice.
Add pasta and reserved 1/2 pasta water to sauce. Toss to combine. Sprinkle with cheese and red pepper flakes. Garnish with thyme.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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