Creamy Tuscan Shrimp Ravioli

Cook Time: 20 minutes. Total Time: 25 minutes. Servings: 4. Calories: 771 kcal.

1. Peel and devein shrimp if needed. Season it with a little salt and pepper and set aside.
2. Peel, smash, and mince garlic. Slice sun-dried tomatoes julienne. Measure chicken broth and heavy whipping cream. Set aside.
3. Cook ravioli according to the package instructions, strain and set aside.
4. Preheat a large cooking pan over medium heat. Add oil and let it heat up for a few seconds.
5. Add garlic, stir and saute until fragrant. Add spinach and cook it until it's wilted.
6. Add sun-dried tomatoes and saute until softened.
7. Nestle shrimp in the pan among the spinach and tomatoes. Cook until shrimp just turns pink and opaque on one side and flip shrimp to the other side. Cook just until shrimp turn pink on the other side.
8. Add broth and heavy whipping cream. Carefully mix until cream is evenly incorporated throughout.
9. Add cooked ravioli and carefully stir.
10. Season with some salt and pepper and cook for a few more minutes, 3-4 minutes.

Recipe Notes: All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.