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 1/4, 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.

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

1/2 cup cream cheese or heavy whipping cream

1/2 cup grated Parmesan cheese

1/4 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 1/4, 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.

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