Optional garnish: chopped fresh parsley or basil; Parmesan cheese
Instructions
Cook ravioli in a large pot of salted boiling water according to package instructions. Drain.
While the ravioli cooks, prepare the shrimp:
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink. Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
Add the tomatoes to the skillet and cook, stirring over medium heat for 3-5 minutes. Gradually stir in the chicken broth, white wine and lemon juice; scraping the bits from the bottom of the pan as you go. Bring the sauce to a boil; reduce heat to low and simmer for about 5 minutes. Stir in pesto sauce and butter, stirring just until the butter melts. Add cooked shrimp and cooked ravioli to the skillet; toss to combine. Taste and season with salt and pepper, as necessary.
Serve immediately. Garnish with fresh herbs and Parmesan cheese, if desired.
Notes
Which Ravioli to Use:Fresh ravioli tastes best and cooks very quickly. Find it in the refrigerated case at most grocery stores (often near the deli). I used a package of spinach ravioli here, but if lobster ravioli is available at your store, that would be even better. Cheese ravioli is also fine. I don't recommend a beef or sausage-filled ravioli, since those flavors will not pair quite as well with the shrimp.
If they're in season, fresh tomatoes are my preference for this dish. If you can't find sweet, red, ripe tomatoes, substitute with a can of petite diced tomatoes.
Season with Herbs: Add even more flavor to the dish with chopped fresh parsley, basil, thyme, rosemary or chives.
Omit the White Wine: We love the flavor that the wine adds to the sauce; however, you can substitute with additional chicken broth for an alcohol-free dish.
Use store-bought pesto for a shortcut, or prepare your own at home using this recipe. If using store-bought pesto sauce, we like Classico brand, which you can find in the pasta sauce aisle at most grocery stores.
For a spicy kick, add crushed red pepper flakes to the sauce.