Shrimp With Ravioli And Spinach - cooking recipe

Ingredients

1 (9 ounce) package refrigerated cheese ravioli
1/4 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
3/4 lb large shrimp, peeled and deveined
1 (6 ounce) bag baby spinach leaves
1/4 cup fresh basil, chopped
1/4 cup pine nuts
2 tablespoons parmesan cheese, grated

Preparation

Cook ravioli in large (4-qt.) saucepan as directed on package. Drain in colander; set aside.
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.
Stir in ravioli and basil; simmer, uncovered, 3 to 4 minute or until sauce is thickened, stirring occasionally.
Serve topped with the pine nuts and cheese.