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Tangy grated orange peel adds a bright note to shrimp and mushrooms in this delightful pasta meal. Serve it with crusty French rolls.

Orange Shrimp and Mushroom Pasta

1 (9-ounce) package BUITONI® Light Four Cheese Ravioli, prepared according to package directions
1 tablespoon olive oil
12 ounces medium raw shrimp, peeled and deveined
1 cup sliced fresh mushrooms
1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
3/4 teaspoon grated orange or tangerine peel

1. Heat oil in large, nonstick skillet. Add shrimp; cook, stirring occasionally, until pink. Remove from skillet. Add mushrooms; cook, stirring occasionally, until soft. Add sauce, orange peel and shrimp; cook, stirring frequently, until heated through.
2. Place pasta on serving platter; top with sauce. Season with ground black pepper.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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