Creamy Shrimp Parmesan Ravioli (Print Version)
Tender shrimp and cheese ravioli in a luscious Parmesan cream sauce with garlic and herbs.
# What You'll Need:
→ Pasta
01 -
340 g cheese ravioli (fresh or frozen)
→ Seafood
02 -
450 g peeled and deveined shrimp
→ Dairy
03 -
240 ml heavy cream
04 -
60 g freshly grated Parmesan cheese
→ Produce
05 -
3 cloves garlic, minced
06 -
2 tbsp fresh parsley, chopped
→ Pantry
07 -
2 tbsp extra-virgin olive oil
08 -
120 ml low-sodium chicken broth
09 -
1 tsp Italian seasoning
10 -
1/4 tsp red pepper flakes (optional)
11 -
Salt, to taste
12 -
Black pepper, to taste
# Steps to Follow:
01 -
Bring a large pot of salted water to a rolling boil. Add the ravioli and stir gently. Cook according to package directions until ravioli float and are tender, approximately 3–4 minutes for fresh or longer for frozen. Drain thoroughly and set aside.
02 -
Pat shrimp dry with paper towels. Season with salt and black pepper. Heat olive oil in a large skillet over medium heat. Arrange shrimp in a single layer. Cook 2–3 minutes per side until pink and lightly golden. Remove from skillet and set aside.
03 -
Reduce heat to medium-low. Add minced garlic to the skillet and stir continuously for about 1 minute until fragrant but not browned.
04 -
Pour in heavy cream and chicken broth, using a wooden spoon to scrape up any browned bits. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
05 -
Add Parmesan, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Stir slowly until cheese melts fully and sauce is smooth. Adjust seasoning as needed.
06 -
Return cooked shrimp and drained ravioli to the skillet. Gently toss with a wide spatula until evenly coated with sauce. Heat through for 1–2 minutes without breaking ravioli.
07 -
Sprinkle chopped fresh parsley over the dish just before serving to add brightness and color.
# Additional Notes:
01 -
Dry shrimp thoroughly before cooking to ensure proper caramelization.
02 -
Freshly grated Parmesan provides the best melting quality and flavor.
03 -
Simmer sauce gently to maintain a silky texture without curdling.