20 minutes total
½ lb large peeled/deveined shrimp (thawed and tails removed)
1 tablespoon olive oil
½ lb presliced fresh squash and onions (summer squash, zucchini, and onions)
½ teaspoon Greek seasoning
1 (10-oz) container lemon-dill finishing sauce (from Seafood)
8 oz refrigerated spinach and cheese ravioli
2 oz Deli feta cheese, crumbled
Thaw shrimp and remove tails.
Preheat large sauté pan on medium-high 2–3 minutes. Place oil, vegetables, and seasoning in pan; cook and stir 2 minutes.
Reduce heat to low. Add sauce to vegetables; bring to a simmer. Stir in ravioli and cover; cook 4 minutes, stirring occasionally.
Stir in shrimp and cover; cook 3–4 more minutes and until shrimp turn pink and opaque. Crumble cheese over top. Serve.
Recipe and photo courtesy of Publix