ARTICHOKE RAVIOLI WITH SHRIMP, CAPERS AND GARLIC SAUCE

ARTICHOKE RAVIOLI WITH SHRIMP, CAPERS AND GARLIC SAUCE

Top with parsley and cheese!

 

Easy elegant meal needed?  V-Day? Have no time.  It is one of those meals not everything has to be “handmade”.  Find the best Artichoke Ravioli you can and here we go.    This will make a meal for four with lots of shrimp on top.  Make the sauce and put less shrimp if needed.

¾ pound small/medium shrimp peeled and deveined

½ cup Marinated Artichokes (cut smaller if you wish - they usually are cut in 1/4ths)

3 tablespoons capers

4 tablespoons olive oil

3/4 cup white wine (or seafood or chicken stock)

2 tablespoons minced jarred garlic

¼ teaspoon of red pepper flakes

2 tablespoons fresh parsley to top

1 tablespoon butter

Enough pre bought Artichoke Ravioli for 4 people (will depend on brand and size)

Cook the Ravioli as per instructions and to tenderness you like.   Meanwhile, prepare sauce as below.

Place all ingredients (but the Ravioli and wine) in a sauté pan and sauté for 4-5 minutes. 

 The shrimp should just turn pink -3-4 minutes depending on size of the shrimp (do not overcook as the shrimp loose flavor and become tough and they will continue to cook once combined with the pasta/wine) .Add wine and butter and cook another 4 or so minutes.

 

 

 

 

 

 

 

 

 
 

Drain the pasta (save ½ cup of cooking water) and replace it in its cooking pan,.

 

Add the sauce and cook to infuse flavors for another 2-3 minutes only. Add some pasta water if too dry.  Top with parsley and cheese if you like. 

 

TIPS:

·        Buy pre-made Artichoke pasta – so much easier. If frozen they will need boiling for a bit of time if fresh the boiling will be a minimal time.

·        I add Parmesan Cheese on top but hey: fish and cheese... it is your call.

·        I know I freeze things allot and I must say my shrimp were bought on sale and frozen.  They thawed in the bag and I placed the liquid left in the bag in the sauce as well. 

·        The wine is added at the end of the cooking and the alcohol will cook out but it infuses the rich taste and the added liquid is needed.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!