Creamy Shrimp Parmesan Ravioli (Print Version)
Tender seared shrimp and cheese ravioli tossed in a silky garlic parmesan cream sauce, ready in about 35 minutes.
# Ingredients:
→ For the shrimp
01 -
1.5 lbs (680 g) large shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
Salt and black pepper
04 -
Pinch of red pepper flakes (optional)
→ For the parmesan cream sauce and ravioli
05 -
20 oz (567 g) cheese ravioli, fresh or frozen
06 -
2 tablespoons unsalted butter
07 -
3 cloves garlic, minced
08 -
1 cup (240 ml) heavy cream
09 -
1/2 cup (50 g) freshly grated parmesan cheese
10 -
1/2 to 1 cup reserved pasta water, as needed
11 -
1 tablespoon lemon juice
12 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Boil the ravioli in well-salted water according to the package, usually 3-5 minutes for fresh or frozen. Reserve 1 cup of the pasta water, then drain.
02 -
Pat the shrimp dry and season with salt and pepper. Sear in olive oil over medium-high heat for 1-2 minutes per side until firm, pearly, and opaque. Remove to a plate.
03 -
Lower the heat to medium. Melt the butter in the same pan and cook the garlic and red pepper flakes for 30-60 seconds until fragrant but not browned.
04 -
Pour in the cream and bring to a gentle simmer. Whisk in the parmesan a handful at a time until the sauce is smooth and glossy. Season with salt and pepper.
05 -
Add the drained ravioli and seared shrimp to the sauce. Toss gently, adding reserved pasta water a splash at a time until everything is coated and the sauce clings well.
06 -
Remove from the heat and stir in the lemon juice and parsley. Serve immediately while the sauce is silky.
# Notes:
01 -
Best served immediately while the sauce is silky.
02 -
Use freshly grated parmesan for the smoothest sauce; pre-shredded cheese can turn grainy.