Creamy Lemon-Garlic Shrimp & Ravioli

Name: Creamy Lemon-Garlic Shrimp & Ravioli with Peas & Asparagus
Total time: 15 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 6 ounce Asparagus; 2 clove Garlic; 1 unit Lemon; 9 ounce Spinach and Ricotta Ravioli; 10 ounce Shrimp; 1 teaspoon Garlic Powder; 4 ounce Peas; 4 ounce Cream Sauce Base; Cooking Oil; Salt; Pepper; 1 unit Chicken Stock Concentrate

with Peas & Asparagus

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Crisp-tender asparagus and garlicky shrimp join tender, cheesy ravioli in this quick and elevated meal that’s perfect for any day or night of the week. The shrimp simmer in a creamy, lemony sauce along with sweet green peas, while a final squeeze of fresh lemon juice over the top brightens it all up.

Tags:

Calorie Smart

•Protein Smart

•Fiber Smart

•Quick

•Easy Prep

Allergens:

Milk

•Eggs

•Wheat

•Shellfish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Asparagus

2 clove

Garlic

1 unit

Lemon

9 ounce

Spinach and Ricotta Ravioli

(Contains: Milk, Eggs, Wheat)

10 ounce

Shrimp

(Contains: Shellfish)

1 teaspoon

Garlic Powder

4 ounce

Peas

4 ounce

Cream Sauce Base

(Contains: Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories640 kcal

Fat26 g

Saturated Fat13 g

Carbohydrate60 g

Sugar10 g

Dietary Fiber9 g

Protein38 g

Cholesterol290 mg

Sodium1700 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Strainer

•Paper Towel

•Large Pan

Instructions

PDF

• Wash and dry produce. • Bring a small pot (medium pot for 4 servings) of salted water to a boil. • Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Peel and mince or grate garlic. Quarter lemon.

• Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water is not boiling yet.) Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain.

• Rinse shrimp under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add shrimp, asparagus, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through and asparagus is tender, 3-4 minutes. • In the last minute of cooking, add minced garlic; cook, stirring, until fragrant, 30-60 seconds.

• Add peas, cream sauce base, stock concentrate, and juice from two lemon wedges (four wedges for 4 servings) to pan with shrimp and asparagus. Reduce to a simmer; cook, stirring, until slightly thickened, 30-60 seconds more. • Add drained ravioli; stir to combine. If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce. • Divide creamy lemon-garlic shrimp ravioli between bowls. Squeeze lemon juice over the top and serve.

Shrimp are fully cooked when internal temperature reaches 145°.