Garlic Butter Shrimp Ravioli
This Garlic Butter Shrimp Ravioli is rich, flavorful, and effortless! Succulent shrimp and pillowy ravioli tossed in a garlicky, buttery sauce with a hint of spice.
Equipment
- Large Skillet
- Pot for boiling ravioli
- Slotted spoon or spider strainer
- Mixing spoon or spatula
- Knife and cutting board
Ingredients
- 1 pound shrimp peeled and deveined
- 9 ounces fresh or frozen ravioli cheese or spinach-filled
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Grated Parmesan cheese for serving (optional)
Instructions
Prepare the Shrimp
- Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente, typically 3-5 minutes for fresh ravioli. Use a slotted spoon to transfer the ravioli to the skillet with the shrimp.
Make the Garlic Butter Sauce
- In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, stir in the minced garlic and red pepper flakes. Cook for about 1-2 minutes until fragrant, being careful not to burn the garlic.
Combine and Finish
- Return the cooked shrimp to the skillet. Gently toss the shrimp and ravioli in the garlic butter sauce to coat everything evenly. Season with additional salt and pepper if needed. Sprinkle the chopped parsley over the dish and give it one last gentle stir.
Serve
- Plate your Garlic Butter Shrimp Ravioli and optionally top with freshly grated Parmesan cheese. Serve immediately while warm with a crisp green salad or crusty bread for an unforgettable meal.
Notes
- Use fresh or frozen ravioli depending on availability; both work well in this recipe.
- For a spicier dish, increase red pepper flakes or add fresh chopped chili peppers while cooking garlic.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet with a splash of water or broth.