lobster ravioli
- Number of Servings: 6
Ingredients
2 Tbsp. butter2 large garlic clove, grated or minced4 Tbsp. flour1/4 tsp. sea salt1/8 tsp. black pepper1/2 cup drinking-quality dry white wine1.5 cup low-sodium chicken broth2 lb. shucked and deveined shrimp4 Tbsp. fat free half and half1/4 cup chopped fresh parsley1/2 cup Parmesan cheese3 package (18 oz. total) Lobster ravioli
Bring a large pot of salted water to the boil. When it's ready, add the ravioli and off the heat. You can cover the ravioli. Do not let it boil for an extended period. It's ok if it boils in the beginning, but when you off the heat, it should die down. If you cover the pan, it should cook gently in the very hot water while you prepare the sauce.
In large heavy saute pan, saute the garlic in the SB over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add the shrimp and let it cook about 2 minutes, then stir in the cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary (If sauce is too thick, add more broth.) Don't worry about the shrimp being cooked enough. Off the heat, put the lid on and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish.
If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TLA003.
In large heavy saute pan, saute the garlic in the SB over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add the shrimp and let it cook about 2 minutes, then stir in the cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary (If sauce is too thick, add more broth.) Don't worry about the shrimp being cooked enough. Off the heat, put the lid on and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish.
If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TLA003.
Nutritional Info Amount Per Serving
- Calories: 509.7
- Total Fat: 12.3 g
- Cholesterol: 345.6 mg
- Sodium: 1,191.6 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 2.3 g
- Protein: 35.6 g
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