Shrimp with Pesto and Cherry Tomatoes
The pesto is homemade and the ravioli came from Aldi. A quick pressure-cooker dish of shrimp and cherry tomatoes tossed with pesto and ravioli.
Ingredients
| — | shrimp | |
| — | cherry tomatoes | |
| — | olive oil | |
| 1/2 bag | frozen ravioli | |
| 2-3 cups | 480–720 ml | water |
| — | pesto (homemade) | |
| — | shredded Parmesan (optional) |
Instructions
- Saute the shrimp and tomatoes in olive oil until the shrimp are cooked through. Remove from the pot and set aside.
- Add half a bag of frozen ravioli and 2-3 cups of water to cover. Cook at high pressure for 1 minute, then quick release.
- Drain the water and add the pesto.
- Return the shrimp and tomatoes to the pot and warm through on low saute.
- Sprinkle with shredded Parmesan if desired.