Creamy Shrimp Parmesan Ravioli (Print version)
Tender cheese ravioli and juicy shrimp tossed in a garlic Parmesan cream sauce for a cozy 30-minute pasta dinner.
# Ingredients:
For the ravioli and shrimp
01 -
18 oz (510 g) refrigerated cheese ravioli
02 -
1 lb (450 g) large shrimp, peeled and deveined
03 -
3/4 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
05 -
1 tablespoon olive oil
For the Parmesan cream sauce
06 -
2 tablespoons unsalted butter
07 -
4 cloves garlic, minced
08 -
1/2 cup (120 ml) low-sodium chicken broth
09 -
1 cup (240 ml) heavy cream
10 -
3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
11 -
1/4 teaspoon red pepper flakes, optional
12 -
1 tablespoon fresh lemon juice
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a gentle boil. Cook the ravioli according to package directions until tender and floating. Reserve 1/2 cup pasta water, then drain carefully.
02 -
Pat the shrimp dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in one layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 -
Lower the heat to medium-low. Add butter to the skillet, then add garlic and red pepper flakes. Cook for 30-45 seconds, stirring, until fragrant but not browned.
05 -
Stir in chicken broth and heavy cream. Simmer for 2-3 minutes, then add Parmesan gradually, stirring until smooth. Season with the remaining salt and pepper.
06 -
Add the drained ravioli and cooked shrimp to the skillet. Gently toss with a splash of reserved pasta water until the sauce coats everything. Finish with lemon juice and parsley, then serve warm.
# Good to know:
01 -
Best served immediately while the Parmesan cream sauce is glossy.
02 -
Reserve pasta water before draining because it helps loosen the sauce.
03 -
Use freshly grated Parmesan for the smoothest sauce.