Pasta & Shrimp in Tomato Cream Sauce

Tired of turkey? Need a break from cooking? You will LOVE this pasta & shrimp in tomato cream sauce. This is an easy delicious meal and the sauce is incredible! Using precooked shrimp and prepared pasta makes it go together in a hurry.  It’s fancy enough to serve to guests but basic enough to enjoy for a family meal.  I love the tomato cream sauce and you  can add any prepared pasta that you like. I have used ravioletti, ravioli and cheese-stuffed tortellini and gotten delicious results!

If you just need a side dish, don’t add shrimp. It’s a entree if you add shrimp and a great pasta side dish without the shrimp.

Here’s what you will need:

 1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1 can (14 1/2 ounce) Italian stewed tomatoes

1 tablespoon brown sugar

1 bay leaf

1 whole clove

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

2 packages (9 ounces each) fresh or frozen small cheese ravioli (I used Buitoni Three Cheese Ravioletti (with ricotta, Parmesan & romano cheese)

1 1/2 cups heavy whipping cream, warmed

1 pound cooked medium shrimp, (peeled and deveined)

1 teaspoon grated Parmesan cheese

1 tablespoon minced chives

In a skillet, sauté onion in butter until tender.  Stir in flour until blended.  Bring to a boil; cook and stir until thickened.  Purée the tomatoes in a blender or food processor; add to onion mixture.  Stir in the brown sugar, bay leaf, clove, basil salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

Meanwhile, cook pasta according to package directions.  Set cooked pasta aside. Remove and discard bay leaf and clove from the sauce.  Reduce heat, gradually stir in cream.  Add shrimp, heat through.  Drain ravioli; top with sauce, Parmesan cheese and chives.   Makes 5 servings.

Need a dessert to complete your meal? You will love this Key Lime Pie!