Sweet Corn & Basil Ravioli in a White Wine, Lemon Butter Sauce Summer cooking is all about fresh herbs, seasonal veggies and good vibes. This was a kitchen sink dinner that just worked. The base here is the sweet corn, basil and burrata ravioli. I wanted to use lemon to add brightness and really bring out those flavors. Some pine.m nuts for crunch and all the aromatics. You know by now, I love adding shrimp to my pasta dishes for some extra protein and deliciousness. This sauce/combo would be great on any pasta of your choosing and eats light and bright!
– 8-10extra large shrimp, peeled and deveined
– lemon juice, salt, pepper, garlic powder
– sweet corn, basil, burrata ravioli
– 3 tbsp butter
– 1/3 cup white wine
– zest + juice from one lemon
– 1/2 bunch asparagus, chopped into thirds
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– handful fresh basil, torn
– handful fresh parsley, chopped
Clean and butterfly your shrimp. Dry the. Throw in a bowl and drain with a squeeze of lemon juice, salt, pepper and garlic powder. Toss to combine and let sit for ten minutes. Heat 1 tbsp of butter in a pan and cook shrimp through. Remove and set aside.
Boil a pot of salted water. Cook you ravioli until cooked through, being careful not to overlook it. Reserve 1/2 cup pasta water. Drain and set ravioli aside.
In that same pan add asparagus and 1 tsp olive oil. Cook for 3 minutes. Add 2 tbsp butter plus your garlic, lemon zest, and pine nuts and cook for 1-2 minutes. Add white wine and lemon juice. Let this cook down together for 4-5 minutes on medium low heat. Add 2/3 of your fresh herbs and stir. Salt and pepper to taste. Add your shrimp, ravioli, and 1/2 of the reserved pasta water to start. Toss to combine and heat through. Add pasta water as needed. Toss with remaining fresh herbs and fresh parm & enjoy!