Ever have one of those nights where you just plain don’t feel like cooking? Yeah, me too. Do you ever happen to have one of those nights when you also happen to be having people over for dinner that you’d rather not serve Domino’s pizza to? Yeah, me too. This is the perfect, “oh shit, I forgot about dinner” dinner. The pre-made ravioli make your life about 100 times easier, and the final presentation looks like you’ve spent way more time and mental preparation on this dish than you actually have. Serve with a simple salad of arugula, lemon, parmesan, and balsamic vinaigrette, and you have the perfect presentation.
Semi- Homemade Lobster & Shrimp Ravioli
Makes: 4 servings
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
1 package lobster ravioli
1 lb peeled and deveined shrimp
3 garlic cloves, thinly sliced
juice and zest of one lemon
1 heaping cup cherry tomatoes, halved
2 tbs olive oil
2 tbs butter
1/4 cup white wine
fresh basil, minced
salt and pepper to taste
- Bring a large pot of water to a boil. Cook the lobster ravioli to al dente, about 6 minutes, or according to package directions.
- While the ravioli are cooking, heat a large saute pan over medium heat. Rinse drain the shrimp and pat dry with a paper towel. Season with salt and pepper. Add the olive oil, butter, and garlic to the pan until the garlic starts to lightly brown. Add the shrimp and cook for 2 minutes per side, taking the time to actually flip each little shrimp; one by one. There is nothing worse than rubbery, overcooked shrimp. Remove the shrimp from the pan onto a plate, keeping as much of the garlic and brown bits in the pan as you can.
- Add the tomatoes, lemon juice and zest, and white wine to the pan. Cook for a minute or two on medium heat to deglaze the pan and start breaking down the tomatoes. When the ravioli are finished cooking, move them directly from the boiling water in the pan with a slotted spoon (avoid bringing too much water with you). Give the pan a good stir to get the ravioli coated, and add the shrimp back into the pan as well. Season with additional salt and pepper if necessary. Give everything a good toss before pouring into a serving dish. Top with the fresh basil and a drizzle of olive oil.