1. Preheat oven to 375°. Stir vegetable broth* into Alfredo sauce.
2. Chop spinach, and toss with pesto in a bowl.
3. Spoon one-third of sauce mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Sprinkle shrimp over ravioli. Repeat layers once. Top with remaining sauce mixture.
4. Bake at 375° for 30 minutes. Sprinkle with shredded cheese, and bake 5 to 8 minutes or until hot and bubbly. Sprinkle with paprika before serving.
*Chicken broth may be substituted.
Note: We tested with Bertolli Alfredo Sauce with Aged Parmesan Cheese.