Smoky Paprika Shrimp and Ravioli

Ingredients:

20 small cocktail shrimp (pre-cooked, de-veined and peeled)

20 round ravioli (approximately)

1/3 stick of butter

Smoked Paprika

1 Lemon

1/8 c. chopped Cilantro

Cook pasta according to package directions. Meanwhile, remove the tails from the shrimp and pat dry with paper towel. Sprinkle with smoked paprika. Melt half of the butter in a large saucepan on medium heat. When the butter is melted, add the shrimp. Saute for 2 minutes. When the pasta is done, add to the shrimp. Add the remaining butter and squeeze the juice of half of the lemon. Stir. Add most of the chopped cilantro and toss. Pour into two bowls or your serving dish. With the other lemon half, squeeze the rest of the juice and add the remainder of the cilantro for garnish. (*The sauce has a lemon-butter smoky scampi taste to it.)