Cannabis Shrimp, Mushrooms, Peppers, and Spinach Ravioli in a White Wine Cream Sauce

A luxurious, cannabis-infused pasta dish packed with plump shrimp, earthy mushrooms, sweet peppers, and fresh spinach in a rich white wine cream sauce. Decadent enough for date night, easy enough for any night.

Servings 4

Ingredients

• 18 ounces fresh or frozen cheese ravioli

• 1 pounds large shrimp, peeled and deveined

• 3 tablespoons cannabutter

• 1 tablespoons regular unsalted butter

• 8 ounces cremini or baby bella mushrooms, sliced

• 1 bell pepper, thinly sliced (any color)

• 2 cups fresh spinach

• 4 garlic cloves, minced

• 0.5 cups dry white wine (Chardonnay or Pinot Grigio)

• 1 cups heavy cream

• 0.3 cups chicken or vegetable broth

• 0.5 cups freshly grated Parmesan cheese

• 1 teaspoons Italian seasoning

• 0.3 teaspoons red pepper flakes

• 0.5 teaspoons salt and black pepper to taste

• 2 tablespoons fresh parsley, chopped for garnish

• 1 large lemon, juiced

Steps:

1. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook 18 ounces fresh or frozen cheese ravioli according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.

   
   

2. Season the Shrimp: Pat 1 pounds large shrimp, peeled and deveined dry with paper towels. Season with salt, black pepper, and a pinch of 1 teaspoons Italian seasoning. Set aside.

   
   

3. Sauté the Vegetables: In a large skillet over medium heat, melt 1 tablespoons regular unsalted butter (regular butter — not the cannabutter yet). Add 8 ounces cremini or baby bella mushrooms, sliced and 1 bell pepper, thinly sliced (any color) and sauté until softened and lightly golden, about 7 minutes 07:00. Add 4 garlic cloves, minced and cook for another minute until fragrant. Season with 0.5 teaspoons salt and black pepper to taste and 0.3 teaspoons red pepper flakes.

   
   

4. Cook the Shrimp: Push the vegetables to the side of the pan. Add the seasoned 1 pounds large shrimp, peeled and deveined and cook 3 minutes 03:00 per side until pink and just cooked through. Remove shrimp from the pan and set aside. Do not overcook.

5. Deglaze with White Wine: Reduce heat to medium-low. Add 0.5 cups dry white wine (Chardonnay or Pinot Grigio) to the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.

   
   

6. Build the Cream Sauce: Pour in 1 cups heavy cream and 0.3 cups chicken or vegetable broth. Stir to combine and bring to a gentle simmer. Cook until the sauce begins to thicken, about 5 minutes 05:00. Stir in 0.5 cups freshly grated Parmesan cheese and mix until melted and smooth.

   
   

7. Add the Cannabutter: Reduce heat to low. Add 3 tablespoons cannabutter to the sauce and stir gently until fully melted and incorporated. Keep heat low — do not boil after adding the cannabutter as high heat can degrade the THC.

   
   

8. Wilt the Spinach: Add 2 cups fresh spinach to the sauce and stir until just wilted, about 2 minutes. Squeeze in the juice of 1 large lemon, juiced and stir to combine.

   
   

9. Bring it All Together: Add the cooked ravioli and shrimp back into the skillet. Gently toss everything together to coat in the sauce. If the sauce is too thick add a splash of reserved pasta water to loosen it up. Taste and adjust seasoning.

   
   

10. Serve: Divide into bowls and garnish with 2 tablespoons fresh parsley, chopped for garnish and extra Parmesan. Serve immediately and enjoy responsibly!

Notes:

Dosing: The cannabutter is the only infused ingredient in this recipe. Potency will depend on the strength of your cannabutter. Start low and know your dose before serving to others. Always label infused dishes clearly.

Wine tip: Use a wine you'd actually drink, a dry wine works best, it makes a big difference in the sauce flavor. Chardonnay adds richness, Pinot Grigio keeps it lighter.

Shrimp tip: Pull the shrimp off heat the moment they curl into a C shape. Overcooked shrimp turn rubbery fast.

Make it your own: Swap cheese ravioli for lobster ravioli for an extra luxurious version, or use cannaoil instead of cannabutter for a dairy-free adaptation.