YOUR SOLIN GENERATED RECIPE
Fresh Spinach Ravioli with Lemon Garlic Shrimp and Blistered Tomatoes
Enjoy a vibrant and satisfying dish featuring tender fresh spinach ravioli paired with succulent lemon garlic shrimp and sweet, blistered tomatoes. The burst of tangy lemon and aromatic garlic elevates every bite, creating a harmonious blend of flavors perfect for a refined yet comforting meal.
INGREDIENTS
80 grams Fresh Spinach Ravioli
120 grams Shrimp (peeled and deveined)
1 cup Cherry Tomatoes (halved)
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic
1 tablespoon Lemon Juice
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Bring a large pot of salted water to a boil. Add the fresh spinach ravioli and cook according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through. Squeeze in the lemon juice, and season with a pinch of salt and black pepper.
In a separate pan, add the halved cherry tomatoes over medium-high heat. Allow them to blister for about 3-4 minutes, turning occasionally. They should soften slightly without losing their shape.
Gently toss the cooked ravioli with the shrimp and blistered tomatoes, adding a few tablespoons of reserved pasta water if the mixture seems dry.
Plate the dish and garnish with an extra drizzle of olive oil or a sprinkle of fresh herbs if desired. Serve immediately.