Shrimp With Ravioli and Spinach

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“This recipe is very easy and quick to make. Is good both hot and cold.”

Ingredients Nutrition

  • 1 (9 ounce) packagerefrigerated cheese ravioli
  • 14 cup Kraft roasted red pepper italian parmesan dressing
  • 2 garlic cloves, chopped
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) jar roasted red peppers, drained
  • 34 lb large shrimp, peeled and deveined
  • 1 (6 ounce) bag baby spinach leaves
  • 14 cup fresh basil, chopped
  • 14 cup pine nuts
  • 2 tablespoons parmesan cheese, grated


  1. Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
  2. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 minute Add roasted red peppers, tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 minute or until spinach is wilted, stirring occasionally.
  3. Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
  4. Serve topped with the pine nuts and cheese.

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