Shrimp Ravioli
Ingredients
- 1 pound medium shrimp peeled and deveined with tails removed)
(51/70-count
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 1 cup nonfat milk
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon red pepper flakes
- 1 package store-bought Ravioli
- 1/2 cup finely grated Parmesan cheese
or 3/4 cup shredded; about 2 ounces
- 3/4 cup frozen green peas
thawed
- 2 tablespoons chopped fresh parsley or basil
Directions
- 1
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.
- 2
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.
- 3
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.
Shrimp Ravioli
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About this Recipe
Craving a comforting, creamy dinner that's both healthy and incredibly easy to make? This one-pot shrimp ravioli in a lightened-up creamy garlic alfredo sauce delivers on all fronts, perfect for a busy weeknight.
What makes this dish a standout is its brilliant one-pot method, streamlining cleanup and ensuring maximum flavor integration. The clever combination of low-sodium chicken broth and nonfat milk creates a rich yet surprisingly light garlic alfredo, allowing the tender shrimp and delicate ravioli to shine.
You'll be treated to succulent shrimp, perfectly cooked, nestled among soft, pillowy ravioli, all enveloped in a smooth, savory sauce. The creamy base, infused with garlic and a hint of red pepper flakes, offers a gentle warmth that's beautifully balanced by the fresh pop of thawed green peas and a sprinkle of vibrant herbs. This quick meal feels indulgent without weighing you down, offering a satisfying depth of flavor that belies its simple preparation.
Customization & Variations
While medium shrimp are called for, feel free to explore different fillings for your store-bought ravioli, such as cheese or spinach, to add your own twist. If you don't have fresh parsley or basil on hand, a small amount of dried Italian seasoning can be used as a substitute, though fresh herbs really elevate the dish. For an extra layer of richness, you can experiment with different types of Parmesan cheese.
This shrimp ravioli is a fantastic option for a quick yet elegant weeknight dinner or a relaxed family meal. Serve it simply on its own, perhaps with a crusty piece of bread to sop up every last bit of that delicious creamy sauce.