Introduction:
When you want something that feels like a special night out—but you still want it on the table fast—this
Creamy Shrimp & Parmesan Ravioli is the answer. You get tender shrimp, pillowy ravioli,
and a silky garlic-Parmesan cream sauce that coats everything in pure comfort. It’s rich but balanced, fancy-looking
but surprisingly simple, and perfect for date night, guests, or a “treat yourself” weeknight dinner.
The best part is that ravioli does the heavy lifting. Using fresh or frozen ravioli means you don’t have to build flavor
from scratch the way you would with a long-simmered pasta sauce. Instead, you create a quick pan sauce—garlic, butter,
cream, Parmesan, and a splash of broth—then fold in shrimp and toss with cooked ravioli. The result tastes like a
restaurant plate, without restaurant effort.
This recipe is flexible too. Use cheese ravioli for a classic pairing, spinach and ricotta for a fresher vibe,
or mushroom ravioli for something deeper and more savory. You can add spinach, sun-dried tomatoes, or lemon zest
to brighten it up—whatever fits your mood and pantry.
Ingredients:
For the ravioli and shrimp:
- 1 lb (450g) ravioli (fresh or frozen; cheese ravioli is perfect)
- 1 lb (450g) shrimp, peeled and deveined (tail-on optional)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
For the creamy Parmesan sauce:
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken broth or seafood stock
- 1 cup (90–100g) freshly grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning (optional)
Optional add-ins (highly recommended):
- 2 cups baby spinach
- 1/3 cup sun-dried tomatoes, sliced
- 1 tbsp lemon juice + 1 tsp lemon zest (bright finish)
- Chopped parsley for garnish
Instructions:
1) Cook the ravioli
- Bring a large pot of salted water to a boil.
Cook ravioli according to package directions (fresh usually 3–5 minutes; frozen 4–7 minutes). - Reserve 1/2 cup pasta water, then drain ravioli gently.
