This luxurious pasta dish is packed with plump shrimp, earthy mushrooms, sweet peppers, and fresh spinach, all tossed in a rich, velvety white wine cream sauce. It is decadent enough for a sophisticated date night but simple enough to prepare for any night of the week. By applying Stoner Strategies to this gourmet meal, you can elevate your dinner into a culinary experience. This cannabis edibles recipe is a perfect way to balance fine dining with your preferred lifestyle staples.
Recipe Essentials
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Serves: 4
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Skill Level: Intermediate
Ingredients
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18 oz Fresh or frozen cheese ravioli
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1 lb Large shrimp, peeled and deveined
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3 tbsp Cannabutter
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1 tbsp Unsalted butter
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8 oz Cremini or baby bella mushrooms, sliced
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1 Bell pepper, thinly sliced (any color)
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2 cups Fresh spinach
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4 Garlic cloves, minced
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0.5 cups Dry white wine (Chardonnay or Pinot Grigio)
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1 cup Heavy cream
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0.3 cups Chicken or vegetable broth
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0.5 cups Freshly grated Parmesan cheese
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1 tsp Italian seasoning
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0.3 tsp Red pepper flakes
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0.5 tsp Salt and black pepper (to taste)
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2 tbsp Fresh parsley, chopped (for garnish)
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1 Large lemon, juiced
Step-by-Step Directions
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Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.
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Season the Shrimp: Pat the shrimp dry with paper towels. Season with salt, black pepper, and a pinch of the Italian seasoning. Set aside.
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Sauté the Vegetables: In a large skillet over medium heat, melt the regular unsalted butter. Add the mushrooms and bell pepper. Sauté until softened and lightly golden, about 7 minutes. Add the garlic and cook for another minute until fragrant. Season with salt, black pepper, and red pepper flakes.
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Cook the Shrimp: Push the vegetables to the side of the pan. Add the seasoned shrimp and cook for 3 minutes per side until pink and just cooked through. Remove the shrimp from the pan and set aside.
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Deglaze with White Wine: Reduce heat to medium-low. Add the white wine to the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
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Build the Cream Sauce: Pour in the heavy cream and chicken or vegetable broth. Stir to combine and bring to a gentle simmer. Cook until the sauce begins to thicken, about 5 minutes. Stir in the Parmesan cheese and mix until melted and smooth.
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Add the Cannabutter: Reduce heat to low. Add the cannabutter to the sauce and stir gently until fully melted. Keep the heat low—do not boil after adding the cannabutter, as high heat can degrade the potency.
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Wilt the Spinach: Add the spinach to the sauce and stir until just wilted, about 2 minutes. Stir in the lemon juice.
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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 the reserved pasta water to loosen it up. Taste and adjust seasoning.
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Serve: Divide into bowls and garnish with fresh parsley and extra Parmesan. Serve your cannabis ediblesimmediately.
Pro-Tips for Success
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The Stoner Strategies Secret: Use a wine you would actually drink. A dry wine makes a big difference in the sauce flavor. Chardonnay adds richness, while Pinot Grigio keeps it lighter. This simple step ensures your edibles recipe tastes like a restaurant-quality meal.
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Shrimp Timing: Pull the shrimp off the heat the moment they curl into a "C" shape. Overcooked shrimp turn rubbery fast. Perfect timing is essential for maintaining the texture of your cannabis edibles.
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Make It Your Own: Swap cheese ravioli for lobster ravioli for an extra luxurious version, or use canna-oil instead of cannabutter for a dairy-free adaptation.
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