I bought a whole pound of shrimp yesterday and when I went to make last night’s dinner of Bon Appetit’s Shrimp with Bok Choy, I realized I bought about 1/2 lb. too much for just two people. However, that meant that today I had another 1/2 lb. to find a yummy recipe for. I decided since yesterday had some typically Asian ingredients, tonight would be more Italian influenced. I came up with this recipe wanting to use some fresh, organic goat cheese ravioli I bought this weekend.

©EverydayCookingAdventures 2013

I really like the mixture of asparagus and shrimp, just like in my Mom’s Shrimp & Asparagus Stir-Fry. The prep time is 10 minutes and cooking time is about 15 minutes. If you use fresh pasta like I did, the cook time is minimal, about 5 minutes or less so you have to make sure you don’t add fresh pasta to the water until you’re almost done with the veggies and sauce. I hope you’ll enjoy this pasta dish as much as we both did tonight! Here’s my ravioli with shrimp:

Ravioli with Shrimp in Cream Sauce ©EverydayCookingAdventures 2013

Ravioli with Shrimp & Asparagus in Cream Sauce

By: Everyday Cooking Adventures, 2013
Serves: 3 (or 2 with leftovers)

Ingredients:

• 1 package, about 3 cups, fresh cheese ravioli of your choice
• 1/2 onion, diced
• 2 tbsp olive oil
• 10 spears asparagus, cut into 1/2″ chunks
• 8-10 cherry tomatoes, cut in half
• 1/2 lb. shrimp, deveined
• 1/2 cup Alfredo sauce
• salt and fresh ground black pepper
• Parmesan cheese to taste
• 3 fresh basil leaves, torn into pieces

Directions:

1. In a medium-large saucepan, bring water to a boil.
2. Meanwhile, warm olive oil in large saute pan. Add onion and asparagus and cook over medium heat for 5 minutes until softening.
3. Add pasta to the boiling water and cook according to package directions.
4. To the saute pan, add the tomatoes and shrimp and cook another 4-5 minutes or until shrimp is cooked through. Add the Alfredo sauce to the pan, toss to coat the veggies and shrimp and remove from heat.
5. Drain pasta and add the saute pan, toss to mix. Top with Parmesan cheese and basil leaves. Salt and pepper to taste. Serve immediately.