- 10 minutes
- 15 minutes
Perfect for Lent, this dish has no meat but tons of flavor from the pest and Italian dressing. Yum!
Defrost shrimp: place in bowl and run under cold water; you will need to remove tails.
- Boil water and cook raviolis per instructions.
- In a small bowl, combine pesto, Italian dressing, lemon and lime juice, and 2 tablespoons water; stir until equally mixed; pour over shrimp.
Place peas in a small bowl and submerge in cold water to allow defrost.
- Chop mushrooms into equal parts.
In a medium skillet, add (drained) peas, mushrooms, and shrimp (pour contents) and cook on low heat. Shrimp will be done when orange/pink.
Serve over raviolis.