In a mixing bowl combine the shrimp with 2 tablespoons of cajun seasoning and stir to coat the shrimp in seasoning.
In a large sauté pan heat the olive oil over medium heat and cook the shrimp 1-2 minutes on one side then flip and cook for an additional 1-2 minutes. Remove cooked shrimp and set aside.
Add half of the Pico de Gallo to the pan sauté for 2 minutes, season with salt and black pepper, add the Alfredo sauce and turn to low heat.
Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain ravioli and set aside.
Add the cooked shrimp and ravioli to the sauce and toss to coat evenly.
Divide ravioli among bowls, garnish with remaining Pico de Gallo and cilantro. Serve immediately.
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