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Homemade Shrimp Ravioli photo

Shrimp Ravioli

A quick, creamy shrimp and ravioli skillet with peas and Parmesan ready in under 30 minutes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • Whisk
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Plate

Ingredients
  

  • 1 pound medium shrimp (51/70 count), peeled and deveined tails removed; fresh or frozen and thawed
  • 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 spinach and ricotta, 4-cheese, or 5-cheese (your choice)
  • 1/2 cup finely grated Parmesan cheese or 3/4 cup shredded (about 2 ounces)
  • 3/4 cup frozen green peas thawed
  • 2 tablespoons fresh parsley or basil chopped

Instructions
 

  • Rinse the shrimp and pat dry; season with 1/2 teaspoon kosher salt and 1/4 teaspoon (adjust as desired) black pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 to 3 minutes, stirring occasionally, until opaque and just cooked through. Transfer shrimp to a plate and set aside.
  • Reduce heat to medium and add 1 tablespoon butter to the skillet. Sprinkle 2 tablespoons flour over the melted butter and cook 30 seconds, whisking, until fragrant and lightly browned.
  • Slowly whisk in 1 cup chicken broth, then 1 cup milk, a few tablespoons at a time, whisking to dissolve lumps. Stir in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/8 teaspoon red pepper flakes. Bring the sauce to a gentle boil.
  • Add the package of ravioli to the simmering sauce in a single layer. Boil gently, stirring occasionally, until the ravioli are al dente, about 4 minutes (do not overcook).
  • Reduce heat to low, then stir in 1/2 cup finely grated Parmesan, 3/4 cup thawed peas, and the reserved shrimp. Heat just until everything is warmed through, about 30 seconds to 1 minute.
  • Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley or basil. Serve immediately with extra red pepper flakes, salt, or pepper to taste if desired.

Notes

  • Taste and adjust salt because Parmesan and stock vary in saltiness.
  • Use fresh or thawed frozen shrimp interchangeably.
  • Do not overcook ravioli; it should be al dente.
  • Whisk the sauce thoroughly to avoid lumps.
  • Cook shrimp briefly until opaque to prevent toughness.