Ingredients
→ Pasta
1 lb cheese ravioli (fresh or frozen)
→ Seafood
1 lb shrimp, peeled and deveined
→ Oil and Seasoning
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
→ Liquids
1 cup heavy cream
½ cup chicken broth
→ Cheese and Garnish
1 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
Steps
Cook ravioli according to package directions, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2–3 minutes per side. Remove shrimp and set aside.
In the same skillet, sauté garlic until fragrant, about 1 minute.
Pour in heavy cream and chicken broth, stir and bring to a gentle simmer.
Add Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper. Stir until sauce thickens.
Return shrimp to the skillet, then add cooked ravioli. Toss gently to coat everything in the sauce.
Sprinkle with fresh parsley before serving.
Required Tools
- Large skillet
- Pot for boiling pasta
- Colander
- Wooden spoon or spatula