When I want to impress dinner guests, I like to whip up pasta with shrimp. This recipe from Buitoni sounds like a great one to try sometime:
Recipe courtesy Buitoni.
1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 to 2 cloves garlic, finely chopped
1 tablespoon grated fresh lemon peel
¼ teaspoon crushed red pepper flakes
1 pound medium to large raw shrimp, peeled and deveined
Juice from 1 lemon
¼ cup chopped flat-leaf parsley
½ teaspoon kosher salt
¼ teaspoon ground black pepper
PREPARE pasta according to package directions; drain, reserving ½ cup cooking water. While pasta is cooking, heat butter and oil in large skillet over medium-high heat. Add garlic, lemon peel and red pepper flakes; cook, stirring frequently, for 1 minute.
ADD shrimp to skillet; cook, stirring frequently, for 3 to 4 minutes or until shrimp turn pink and are cooked through.
ADD pasta, lemon juice, parsley, salt and pepper to skillet; stir gently to combine. Thin with reserved cooking water if desired. Serve immediately. Makes 6 servings.