Description
Delicious Shrimp Ravioli in a rich and creamy garlic sauce, perfect for a comforting and elegant meal. Tender shrimp sautéed to perfection are combined with delicate ravioli and coated in a savory sauce made with garlic, white wine, Parmesan cheese, and heavy cream. Ready in just 35 minutes, this recipe is a great option for a quick yet impressive dinner.
Ingredients
Scale
Main Ingredients
- 1 lb fresh shrimp, peeled and deveined
- 1 package ravioli (store-bought or homemade)
- 2 tbsp olive oil
- Salt and pepper to taste
Sauce Ingredients
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1/4 cup Parmesan cheese, grated
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
Garnish
- Fresh parsley for garnish
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions, usually about 3–5 minutes, until they float to the surface. Drain carefully and set aside.
- Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic. Pour in the white wine if using, then let it simmer until reduced by half, enhancing the flavor of the sauce.
- Add cream and cheese: Stir in the chicken or vegetable broth and heavy cream. Allow the mixture to simmer gently for 5 to 7 minutes until it thickens slightly. Then stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
- Combine: Return the cooked ravioli and shrimp to the skillet. Gently toss everything together to coat the pasta and shrimp evenly with the creamy garlic sauce. Cook for another 2 minutes over low heat to meld the flavors.
- Serve: Transfer the shrimp ravioli to serving plates. Garnish with fresh chopped parsley and additional Parmesan cheese if desired. Serve warm for a delightful meal.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- If you prefer a spicier sauce, add a pinch of red pepper flakes when sautéing the garlic.
- You can use any kind of filled ravioli, such as cheese, spinach, or mushroom, based on your preference.
- White wine is optional; if skipping, add a splash of extra broth or water to maintain the sauce consistency.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; gently reheat on the stovetop to prevent the sauce from breaking.
