Shrimp BLT Alfredo and Spinach Ravioli

The other night while shuffling through my mental rolodex – yeah, rolodex for those who remember the telephone – of dinner recipes I nodded off like a sleepy toddler.  Bored to tears with my usual offerings I decided to channel my inner romantic and craft a meal of new love inspiration.  I don’t know about you, but new love is like the viking’s siren to my inner chef.  In the early days I plied my beau with such an array delicacies that we had to wind it back big time in avoidance of a new and much larger waisted wardrobe.  That being said I still, every now and then, want to wow his taste buds in memory of the days of yore.  Unfortunately it was late and I was feeling lazy so I had to make due with what I had on hand.

Having perused the contents of the fridge I realized I was going to have to dig  whole lot deeper and open the freezer.  Now I’m not one for buying pre-made items, but every now and then I see something that catches my eye so I purchase and pop it in the freezer for a later date.  There in the icy depths I found shrimp, some lovely artisanal ravioli and leftover bacon from my twice yearly attempt to make breakfast for the family… that is a whole other post since no one likes to eat the same thing in the morning which drives me crazy.  Awesome!  I knew exactly what to make and it’d be quick and easy.  Here’s the basics.

Shrimp BLT Alfredo and Spinach Ravioli (Serves 4)

  • 1 package spinach ravioli
  • 1 lb shrimp peeled and deveined
  • 1 1/2 tbsp olive oil
  • 1 tbsp chili powder
  • 6 slices of bacon
  • 2 cloves garlic minced
  • 2 medium tomatos diced
  • 1 cup milk
  • 3 tbsp flour
  • 1 cup chicken stock
  • salt and pepper
  • Freshly grated parmesan cheese, chopped cilantro and red pepper flake (optional)
  1. Toss shrimp with about a tablespoon of olive oil and the chili powder. Place in fridge for 1-4 hours.IMG_2818
  2. Prepare Ravioli to package instructions (cook al dente) and set aside.
  3. Slice bacon into 1/2 strips.
  4. Put large sauté pan on medium high, add ½ tbsp. olive oil and bacon. Cook for about 3 mins stirring regularly.IMG_2820
  5. Add shrimp and garlic cook for about 1 mins.
  6. Turn down to medium addd diced tomatoes and cook for another 2 mins. Stir regularly.IMG_2821
  7. While shrimp cooks whisk together milk and flour.IMG_2823
  8. Remove shrimp and tomatoes from pan.
  9. Add chicken stock to pan. Bring to simmer.IMG_2822
  10. Whisk milk mixture into chicken stock. Turn down to low and stir until thickened.IMG_2824
  11. Salt and pepper to taste.
  12. Return shrimp mixture and ravioli to pan and mix. Let simmer at low for 2 minutes.IMG_2825
  13. Serve topped with parmesan cheese, fresh cilantro and red pepper flake. IMG_2829

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