This recipe is something very different for me. Normally I tend to shy away from dairy-heavy recipes for my own reasons, however I modified this a bit to fit my appetite and I believe it is a staple for any night of the week.
Like a few of my other recipes, this recipe can be easily altered to taste. The recipe I am posting here is the base recipe, but I like to add Sriracha, red pepper flakes, and other spices depending on what I am feeling for that night. Also, the shrimp can be switched out for squid, chicken, or another protein, but it might require cooking the protein prior to adding it.
Making this recipe in thirty minutes will require some multitasking so if you are in a rush, be prepared to stay on your toes. At least two burners are essential, but if you are using a protein like chicken, a third will come in handy to cook the chicken or other protein while also cooking the pasta and starting the sauce. However, since this recipe is not too complicated and does not require any real special skills, the multitasking is luckily not a huge challenge.
One thing to look out for in this recipe is melting the cream cheese. The cheese must be at room temperature and the pan cannot be too hot or else the cream cheese will get clumpy as it melts. If this happens it is not the end of the world, just add some of the boiling water and whisk the sauce to break up the clumps.
Lastly, the cleanup for this recipe is relatively easy. Going off of the recipe I am posting, only three cooking dishes need to be cleaned; the pot, the pan, and the colander. Other than that, stirring utensils and the cutting board will need to be cleaned, but this can be accomplished relatively quickly making this recipe truly thirty minute gourmet.
And without further ado, here is the recipe.
Shrimp and Mushroom Butternut Squash Ravioli with Cream Sauce (adapted from allrecipes.com)
- 1 (12oz) package of butternut squash ravioli
- 3 tablespoons butter
- 10 oz fresh mushrooms, sliced
- 1 handful spinach, sliced (to taste)
- 1/2 cup butter
- 5 cloves garlic, minced
- 2 oz cream cheese
- 3 tablespoons dried parsley
- 1 tablespoon basil (to taste)
- 1 cup boiling water
- 1/2 lb shrimp
- salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add ravioli and cook until al dente. Drain.
While the pasta is cooking, heat 3 tablespoons of butter in a large skillet over medium high heat. Add mushrooms and cook and stir until tender. Transfer to a plate.
In the same pan, melt 1/2 cup of butter with minced garlic until fragrant. Reduce the heat and add the cream cheese, breaking it up as it melts. Stir in the parsley, basil, and spinach. Simmer for 5 minutes. Mix in boiling water until the sauce is smooth. Add the shrimp and continue cooking the sauce until shrimp is pink. Add mushrooms and ravioli and stir until heated and incorporated.