Shrimp Scampi Ravioli with Mushroom and Sage Sauce

Shrimp Scampi Ravioli with Mushroom and Sage Sauce
Makes:
2 to 3 servings
Prep Time:
5
minutes
Total Time:
25
minutes
Perfect for parties, this elegant pasta dish features pre-made shrimp scampi pasta and a homemade sauce of mushroom and sage. It's impressive as well as quick and easy, so you'll get to enjoy yourself!

In this recipe:


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Ingredients:

  • 1 package BUITONI Riserva Refrigerated Shrimp Scampi Ravioli (8.375 oz.)
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 12 ounces fresh shiitake mushrooms, stems removed, sliced
  • 1/2 cup sliced shallots
  • 1 3/4 cups chicken broth
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh parsley

Directions:

PREPARE pasta according to package directions. While pasta is cooking, prepare sauce.

PLACE butter and oil in large, heavy-duty skillet; cook over medium heat for about 2 minutes or until butter begins to brown. Add mushrooms and shallots; cook, stirring frequently, for about 10 minutes or until golden brown. Add broth, sage and parsley; cook for about 8 minutes or until liquid is slightly reduced.

SEASON sauce with salt and pepper if desired. Add pasta; toss gently to coat.

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Nutrition Facts

Serving Size: 1/2 of recipe

Servings Per Recipe:

  • Calories: 720
  • Calories from Fat: 360
  • Total Fat: 40g (62% of DV)
  • Saturated Fat: 17g (83% of DV)
  • Cholesterol: 110mg (37% of DV)
  • Sodium: 1810mg (75% of DV)
  • Carbohydrates: 73g (24% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 11g
  • Protein: 22g
  • Vitamin A: 20% of DV
  • Vitamin C: 15% of DV
  • Calcium: 25% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Shrimp Scampi Ravioli with Mushroom and Sage Sauce

Ingredients

  • 1 package BUITONI Riserva Refrigerated Shrimp Scampi Ravioli (8.375 oz.)
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 12 ounces fresh shiitake mushrooms, stems removed, sliced
  • 1/2 cup sliced shallots
  • 1 3/4 cups chicken broth
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh parsley

 

Directions

PREPARE pasta according to package directions. While pasta is cooking, prepare sauce.

PLACE butter and oil in large, heavy-duty skillet; cook over medium heat for about 2 minutes or until butter begins to brown. Add mushrooms and shallots; cook, stirring frequently, for about 10 minutes or until golden brown. Add broth, sage and parsley; cook for about 8 minutes or until liquid is slightly reduced.

SEASON sauce with salt and pepper if desired. Add pasta; toss gently to coat.

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