Seafood Ravioli and Shrimp al Limone
with Creamy Sauce and Arugula Salad
Al limone pasta gets a luxurious lift from seafood ravioli! Creamy lemon sauce cloaks each pillow of pasta. Date night's at home tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Seafood Ravioli
(Contains Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)
1 unit
Shallot
1 unit
Lemon
7 g
Chives
2 unit
Garlic, cloves
113 mL
Cream
(Contains Milk)
1 unit
Cream Cheese
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ tbsp
Cream Sauce Spice Blend
(Contains Wheat)
56 g
Arugula and Spinach Mix
285 g
Shrimp
(Contains Shrimp)
1 unit
Chili Pepper
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Zest, then juice half the lemon. Cut remaining lemon into wedges. Thinly slice chives. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) butter, then crispy shallots and half the garlic. Cook, stirring often, until fragrant and toasted, 2-3 min. Transfer to a small bowl. Stir in lemon zest and half the chives.
Meanwhile, add lemon juice, remaining chives, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add arugula and spinach mix and half the Parmesan. Do not toss. Place in the fridge until ready to serve.
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until softened, 1-2 min.Add remaining garlic, half the Cream Sauce Spice Blend (use all for 4 ppl) and 1/4 tsp (1/2 tsp) chilies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Add 1/2 cup (1 cup) water, cream and cream cheese. Bring to a simmer. Cook, stirring often, until sauce is smooth and thickens slightly, 2-3 min.
While sauce simmers, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.*Reserve 1/4 cup (1/2 cup) pasta water, then drain ravioli. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.*\ Remove from heat, then transfer to a plate.
Add ravioli and remaining Parmesan to the pan with sauce. Reduce heat to low, then toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Toss salad to combine. Divide ravioli, any remaining sauce in the pan and shrimp between plates. Sprinkle crispy shallot topping and any remaining chilies over top, if desired. Squeeze a lemon wedge over top, if desired. Serve salad alongside.
