This easy-yet-elegant Shrimp Ravioli recipe looks, feels, and tastes like a special Friday night out but is ready in 30 minutes and all cooks together in a single pot. If you are looking for a date night dinner compromise, it’s an ideal choice.
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In any close relationship, whether it’s with a partner, a best friend, or a coworker, the differences can be much more challenging to appreciate than the similarities.
In our married household of two, at no time do they manifest themselves more tangibly than on Friday night.
- One of us is an introvert who works downtown, spends hours in meetings, and thrives on having quiet time at the end of the week to relax.
- The other is an extrovert who works from home, spends the majority of the day talking to a dog, and wants to GO OUT ALREADY.
Guess who’s who?!
Fortunately, this dreamy one-pan shrimp ravioli is here to keep both parties happy as a perfect dressed-up (but low-fuss) meal for a cozy date night in (much like this Garlic Shrimp Pasta)!
5 Star Review
“This dish is fantastic! It’s comes together quickly, with minimal prep, and EVERYONE (including my 6 year old grandson) loved it!”
— Leah —
How to Make Shrimp Ravioli
Ready in under 30 minutes, this simple, healthy shrimp recipe gets a little help from a package of store-bought ravioli tossed with succulent shrimp and a lightened-up homemade alfredo sauce.
Ingredients
- Ravioli. I typically go for a spinach-ricotta ravioli with this dish, but feel free to use your favorite variety.
TIP!
Don’t Overcook. Be sure to watch the cooking time of your ravioli. Most cook in as little as 4 minutes.
- Shrimp. Elevate this dish to date-night fancy. Sometimes I buy my shrimp peeled, deveined, and with the tails removed which brings the prep time of this dish to under 20 minutes!
- Peas. I love the fresh flavor and vibrant color a few handful of green peas give any dish (like this Spaghetti Squash Carbonara).
- Milk. Despite its decadent looks and indulgent taste, this shrimp ravioli is actually quite light thanks to skim milk being used as the base for the rich, creamy sauce.
- Chicken Broth. Adds flavor and provides essential moisture to keep the shrimp and ravioli moist.
- Garlic and Onion Powder. Perfectly seasons the creamy sauce with flavors that compliment the shrimp beautifully.
- Red Pepper Flakes. Adds some zip and just the right amount of heat.
- Parmesan Cheese. With just 1/2 cup of Parmesan cheese, the alfredo sauce is cheesy enough to feel indulgent (just like in this Chicken Alfredo Bake) but light enough not to make you feel guilty about second helpings.
- Fresh Parsley or Basil. Finishes the dish with a burst of fresh herby aroma and flavor.
The Directions
- Season and saute the shrimp until fully cooked. Remove to a plate.
- Prepare the sauce, whisking constantly to break up any lumps. Add the ravioli and boil in the sauce in a single layer until al dente.
- Stir in the Parmesan cheese, peas, and reserved shrimp. Serve immediately. ENJOY!
Storage and Reheating Tips
- To Store. This recipe is best enjoyed the day it is made but can last up to 2 days in the refrigerator.
- To Reheat. Reheat gently in the microwave or on the stovetop with a splash of chicken stock or milk to keep the pasta from drying out and to rehydrate the sauce.
More Shrimp and Pasta Recipes
Shrimp Ravioli
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Ingredients
- 1 pound medium shrimp (51/70-count) peeled and deveined with tails removed (fresh or frozen and thawed)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 1 cup nonfat milk
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon red pepper flakes
- 1 package store-bought Ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious!)
- ½ cup finely grated Parmesan cheese or 3/4 cup shredded; about 2 ounces
- ¾ cup frozen green peas thawed
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Rinse the shrimp and pat dry. In a large nonstick pan, heat the olive oil over medium-high. Once hot, add the shrimp and 1/2 teaspoon kosher salt and black pepper. Let cook 2 to 3 minutes, stirring occasionally, just until the shrimp is no longer translucent. Remove to a plate and set aside.
- Add the butter to the skillet and let it melt. Sprinkle the flour over the top and let cook 30 seconds, whisking the flour into the butter and letting it turn a nutty brown. Slowly pour in the chicken broth and then milk, a few tablespoons at a time, whisking constantly and breaking up any lumps. Stir in the garlic powder, onion powder, and red pepper flakes. Bring to a gentle boil, then add the Giovanni Rana Ravioli in a single layer. Let boil, stirring occasionally, until the ravioli is al dente, but still a little more firm, about 4 minutes. Be careful not to overcook. Reduce the heat to low.
- Stir in the Parmesan cheese, peas, and reserved shrimp. Stir just until warmed through, about 30 seconds to 1 minute more. Serve immediately, sprinkled with fresh parsley or basil, along with extra red pepper flakes, salt, or pepper to taste.
Notes
- The salt level can vary based upon the saltiness of your particular Parmesan cheese and chicken stock. Taste and adjust seasoning as needed.
- To Store. This recipe is best enjoyed the day it is made but can last up to 2 days in the refrigerator.
- To Reheat. Gently warm in the microwave or on the stovetop with a splash of chicken stock or milk to keep the pasta from drying out and to rehydrate the sauce.
Nutrition
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