Shrimp with Ravioli
A quick and easy Italian-inspired dinner that's ready in about 30 minutes!
Course Dinner
Cuisine Italian
Keyword Easy Shrimp Recipe, shrimp with pasta, shrimp with ravioli
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
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people
Calories 453 kcal
Author Blair
Ingredients
list of 11 items
1 (9 ounce) package fresh ravioli (I used spinach-filled ravioli, but lobster or cheese ravioli will also work well)
1 tablespoon olive oil
1 lb. peeled, deveined shrimp
1 ½ cups fresh seeded and diced tomatoes (or substitute with 14.5 oz can of petite diced tomatoes)
½ cup chicken broth
¼ cup white wine (or additional chicken broth)
Juice from ½ of a lemon
3 tablespoons prepared pesto sauce
1 tablespoon butter
Salt and pepper, to taste
Optional garnish: chopped fresh parsley or basil; Parmesan cheese
list end
Instructions
list of 5 items
1. Cook ravioli in a large pot of salted boiling water according to package instructions. Drain.
2. While the ravioli cooks, prepare the shrimp:
3. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink.
Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
4. Add the tomatoes to the skillet and cook, stirring over medium heat for 3-5 minutes. Gradually stir in the chicken broth, white wine and lemon juice;
scraping the bits from the bottom of the pan as you go. Bring the sauce to a boil; reduce heat to low and simmer for about 5 minutes. Stir in pesto sauce
and butter, stirring just until the butter melts. Add cooked shrimp and cooked ravioli to the skillet; toss to combine. Taste and season with salt and
pepper, as necessary.
5. Serve immediately. Garnish with fresh herbs and Parmesan cheese, if desired.
list end
Recipe Notes
• Which Ravioli to Use: Fresh ravioli tastes best and cooks very quickly. Find it in the refrigerated case at most grocery stores (often near the deli).
I used a package of spinach ravioli here, but if lobster ravioli is available at your store, that would be even better. Cheese ravioli is also fine. I
don’t recommend a beef or sausage-filled ravioli, since those flavors will not pair quite as well with the shrimp.
• If they’re in season, fresh tomatoes are my preference for this dish. If you can’t find sweet, red, ripe tomatoes, substitute with a can of petite diced
tomatoes.
• Season with Herbs: Add even more flavor to the dish with chopped fresh parsley, basil, thyme, rosemary or chives.
• Omit the White Wine: We love the flavor that the wine adds to the sauce; however, you can substitute with additional chicken broth for an alcohol-free
dish.
• Use store-bought pesto for a shortcut, or prepare your own at home using
this recipe.
If using store-bought pesto sauce, we like Classico brand, which you can find in the pasta sauce aisle at most grocery stores.
• For a spicy kick, add crushed red pepper flakes to the sauce.
Nutrition Facts
Shrimp with Ravioli
Amount Per Serving (1 /4 of the recipe)
Calories 453 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 329mg110%
Sodium 1516mg66%
Potassium 276mg8%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 4g4%
Protein 34g68%
Vitamin A 780IU16%
Vitamin C 22mg27%
Calcium 204mg20%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
A quick and easy Italian-inspired dinner that's ready in about 30 minutes!
Course Dinner
Cuisine Italian
Keyword Easy Shrimp Recipe, shrimp with pasta, shrimp with ravioli
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
undefined
people
Calories 453 kcal
Author Blair
Ingredients
list of 11 items
1 (9 ounce) package fresh ravioli (I used spinach-filled ravioli, but lobster or cheese ravioli will also work well)
1 tablespoon olive oil
1 lb. peeled, deveined shrimp
1 ½ cups fresh seeded and diced tomatoes (or substitute with 14.5 oz can of petite diced tomatoes)
½ cup chicken broth
¼ cup white wine (or additional chicken broth)
Juice from ½ of a lemon
3 tablespoons prepared pesto sauce
1 tablespoon butter
Salt and pepper, to taste
Optional garnish: chopped fresh parsley or basil; Parmesan cheese
list end
Instructions
list of 5 items
1. Cook ravioli in a large pot of salted boiling water according to package instructions. Drain.
2. While the ravioli cooks, prepare the shrimp:
3. Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until the shrimp turn pink.
Use a slotted spoon to remove the shrimp to a plate (leave the oil in the pan).
4. Add the tomatoes to the skillet and cook, stirring over medium heat for 3-5 minutes. Gradually stir in the chicken broth, white wine and lemon juice;
scraping the bits from the bottom of the pan as you go. Bring the sauce to a boil; reduce heat to low and simmer for about 5 minutes. Stir in pesto sauce
and butter, stirring just until the butter melts. Add cooked shrimp and cooked ravioli to the skillet; toss to combine. Taste and season with salt and
pepper, as necessary.
5. Serve immediately. Garnish with fresh herbs and Parmesan cheese, if desired.
list end
Recipe Notes
• Which Ravioli to Use: Fresh ravioli tastes best and cooks very quickly. Find it in the refrigerated case at most grocery stores (often near the deli).
I used a package of spinach ravioli here, but if lobster ravioli is available at your store, that would be even better. Cheese ravioli is also fine. I
don’t recommend a beef or sausage-filled ravioli, since those flavors will not pair quite as well with the shrimp.
• If they’re in season, fresh tomatoes are my preference for this dish. If you can’t find sweet, red, ripe tomatoes, substitute with a can of petite diced
tomatoes.
• Season with Herbs: Add even more flavor to the dish with chopped fresh parsley, basil, thyme, rosemary or chives.
• Omit the White Wine: We love the flavor that the wine adds to the sauce; however, you can substitute with additional chicken broth for an alcohol-free
dish.
• Use store-bought pesto for a shortcut, or prepare your own at home using
this recipe.
If using store-bought pesto sauce, we like Classico brand, which you can find in the pasta sauce aisle at most grocery stores.
• For a spicy kick, add crushed red pepper flakes to the sauce.
Nutrition Facts
Shrimp with Ravioli
Amount Per Serving (1 /4 of the recipe)
Calories 453 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 329mg110%
Sodium 1516mg66%
Potassium 276mg8%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 4g4%
Protein 34g68%
Vitamin A 780IU16%
Vitamin C 22mg27%
Calcium 204mg20%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
