Shrimp Ravioli

Comforting, quick, and just a little bit fancy—this Shrimp Ravioli is the kind of weeknight dinner that feels like a celebration. Tender shrimp meet pillowy store-bought ravioli in a silky, garlicky cream sauce studded with peas and brightened with fresh herbs. If you’ve ever wanted a restaurant-worthy pasta that comes together fast, this one delivers: 30 minutes from start to finish using mostly pantry staples and frozen shrimp (or fresh, if you prefer).

Why you’ll love it

This Shrimp Ravioli recipe is perfect for busy nights when you want something impressive without a long ingredient list. The sauce is thickened simply with a little flour and enriched with milk and chicken broth for cozy, comforting flavor. Parmesan brings savory depth, while peas add a pop of color and sweetness. Using store-bought ravioli keeps prep time minimal and lets the shrimp shine.

Ingredients

• 1 pound medium shrimp (51/70-count) peeled and deveined with tails removed (fresh or frozen and thawed)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup low-sodium chicken broth
• 1 cup nonfat milk
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon red pepper flakes
• 1 package store-bought ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious!)
• ½ cup finely grated Parmesan cheese or 3/4 cup shredded; about 2 ounces
• ¾ cup frozen green peas, thawed
• 2 tablespoons chopped fresh parsley or basil

Taste and texture notes

The shrimp are cooked quickly so they stay juicy and tender; a brief sear in olive oil and butter gives them a hint of richness without overpowering their delicate flavor. The sauce is smooth and just thick enough to coat the ravioli, thanks to the precise use of flour and the combination of milk and chicken broth. Parmesan adds nuttiness and umami while the peas introduce a welcome textural contrast. Finish with parsley or basil for freshness.

Kitchen tools you’ll need

• Large skillet or sauté pan with a lid
• Large pot for boiling ravioli
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Colander or slotted spoon

Step-by-step directions

Follow these numbered steps to make the dish without fuss. The sequence mirrors the original method but is rewritten for clarity and consistency with the ingredient list.

1. Prep: If using frozen shrimp, thaw them completely and pat dry with paper towels. Bring a large pot of water to a gentle boil for the ravioli and keep it ready while you make the sauce and cook the shrimp.
2. Cook the shrimp: Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter has melted and begins to foam, add the shrimp in a single layer. Season with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Sear the shrimp for about 1–2 minutes per side, until they are opaque and just cooked through. Transfer the cooked shrimp to a plate and set aside. Keep any browned bits in the skillet—those will add flavor to the sauce.
3. Make the roux: Reduce the heat to medium. Sprinkle 2 tablespoons all-purpose flour into the skillet with the residual oil and butter. Stir constantly for about 1 minute so the flour cooks and forms a light roux; this will thicken the sauce without tasting floury.
4. Add liquids and seasonings: Gradually whisk in 1 cup low-sodium chicken broth and 1 cup nonfat milk, scraping up any browned bits from the bottom of the pan. Stir until smooth and beginning to thicken. Stir in 1 teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon red pepper flakes. Let the sauce cook for 2–3 minutes over medium heat until it becomes slightly thickened and creamy, stirring frequently so it doesn’t stick or scorch.
5. Finish the sauce: Lower the heat to medium-low and stir in ½ cup finely grated Parmesan cheese (or 3/4 cup shredded, about 2 ounces). Continue to stir until the cheese melts and the sauce is silky. Taste and adjust seasoning if necessary; you can add a pinch more salt or pepper to suit your preference.
6. Cook ravioli and peas: While the sauce finishes, add the package of store-bought ravioli to the large pot of gently boiling water and cook according to the package instructions—usually 3–5 minutes for fresh ravioli, a touch longer for frozen. In the last minute of pasta cooking, add ¾ cup frozen peas to the boiling water to thaw and warm them through. Once the ravioli float and the peas are heated, use a slotted spoon to transfer ravioli and peas directly into the skillet with the sauce, reserving a little pasta cooking water.
7. Toss together: Gently toss the ravioli and peas in the sauce to coat evenly. If the sauce seems too thick, stir in a splash of the reserved pasta cooking water (start with 1–2 tablespoons) until you reach your desired consistency. Return the cooked shrimp to the skillet and gently fold them in, being careful not to over-stir or break the ravioli.
8. Finish and serve: Remove the skillet from heat and stir in 2 tablespoons chopped fresh parsley or basil for brightness. Plate the Shrimp Ravioli immediately and, if you like, sprinkle with a little extra grated Parmesan and a crack of black pepper.

Serving suggestions

Serve this Shrimp Ravioli with a simple green salad dressed in lemon and olive oil or some crusty bread to mop up the last of the sauce. A crisp white wine like Sauvignon Blanc or a light, bubbly drink pairs beautifully. Leftovers keep well in the refrigerator for 1–2 days; gently reheat the pasta on the stovetop over low heat with a splash of milk or broth to loosen the sauce.

Variations and swaps

• Cheese and ravioli: Any mild cheese ravioli (Spinach and Ricotta, 4-Cheese, 5-Cheese) works. Choose the filling you love; each will subtly change the flavor profile.
• Greens: Stir in a handful of baby spinach at the same time you add the peas for extra nutrients and color. It will wilt quickly into the warm sauce.
• Extra heat: Increase the red pepper flakes slightly for more kick, or top individual servings with crushed red pepper.
• Herbs: Swap the parsley for basil for a sweeter, aromatic finish—or use a combination of both.

Tips for perfect shrimp

• Don’t overcook: Shrimp cook fast. Watch for them to turn opaque and curl into a loose “C” shape—tight curling usually indicates overcooking.
• Dry shrimp before searing: Pat shrimp dry with paper towels so they brown quickly and develop better flavor in the pan.
• Even size matters: Using a uniform size like the 51/70-count recommended here ensures all shrimp finish cooking at the same time.

Common questions

Can I use cream instead of milk? Yes. Using heavy cream will make the sauce richer and more luxurious; reduce the amount slightly if you prefer a lighter finish.

What if I can’t find chicken broth? Vegetable broth works fine as a substitute and keeps the flavor clean.

Can I make this ahead? You can prepare the sauce and shrimp ahead but wait to cook the ravioli until just before serving to maintain the best texture. Reheat the sauce gently and add cooked ravioli when ready to serve.

Final notes

This Shrimp Ravioli celebrates simple ingredients and short cook times, delivering a comforting, flavorful meal that looks and tastes like you spent hours in the kitchen. It’s an ideal recipe for busy weeknights, casual dinner parties, or anytime you want a touch of elegance with minimal effort. Keep a package of filled ravioli in the freezer, and you’ll always be one skillet away from something delicious.

Enjoy your dinner—and the way this dish manages to feel both cozy and special.