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Shrimp with Ravioli is a quick and easy dinner recipe that tastes like a special meal from a little Italian bistro. A pesto, tomato and white wine sauce brings the fresh, flavorful dish together — in less than 30 minutes!

Close up side shot of a bowl of shrimp with ravioli

Easy Shrimp Recipe

We all need those quick, throw-together dinners that don’t require much prep, too many fancy ingredients, or too much time in the kitchen. My mom is a master at pulling together delicious recipes with the minimal ingredients that she has on hand, and this Shrimp with Ravioli is one of her tasty concoctions. Since Mom rarely cooks from a recipe, it was up to me to try to recreate the dish based on her explanation. I hope that you enjoy it as much as we do!

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.

How to make Shrimp with Ravioli:

Gather all of your ingredients in advance, because this easy shrimp recipe cooks quickly! It’s bursting with freshness thanks to the pesto, lemon, and tomatoes, which pair nicely with the rich, savory ravioli. Garnish each plate with some shaved Parmesan and fresh herbs for a restaurant-quality meal in less than 30 minutes!

Ingredients:

  • Ravioli
  • Shrimp
  • Olive oil
  • Fresh tomatoes (or canned diced tomatoes)
  • Chicken broth
  • White wine
  • Lemon
  • Pesto
  • Butter
  • Salt and pepper

Step 1: Cook Ravioli

Boil the ravioli in a large pot of salted water according to package instructions.

Cooked fresh ravioli in a pot

Step 2: Sauté Shrimp

While the ravioli boils, cook the shrimp in a large skillet. Once the shrimp are pink, remove them to a plate and set aside.

Cooking shrimp in a skillet

Step 3: Cook Tomato Pesto Sauce

Make a sauce in the same skillet using tomatoes, chicken broth, white wine and lemon juice. Add pesto and butter at the end.

Pesto and tomato sauce in a skillet

Step 4: Combine

Return the shrimp to the skillet and add the cooked ravioli. Toss to combine everything in the sauce.

Stirring shrimp with ravioli in a skillet

Give it a taste, season with salt and pepper, and serve!

Horizontal shot of shrimp with ravioli in a bowl tossed in pesto and tomato sauce

How to Tell When Shrimp is Done

Shrimp turns pink when it is ready. The total amount of cooking time will vary depending on the size of your shrimp, but this only takes a few minutes, so keep a close eye on the skillet. As soon as the shrimp turn pink and opaque, remove them from the pan. Overcooked shrimp are tough and chewy — not ideal.

What to serve with Shrimp and Ravioli:

A simple green side dish will round out the meal. Here are a few nice options that go well with Shrimp and Ravioli:

Don’t forget a nice loaf of artisan No-Knead Bread or Garlic Breadsticks, too!

Preparation and Storage Tips:

  • Leftover Shrimp with Ravioli will stay fresh in an airtight container in the refrigerator for up to 2 days.
  • To reheat the shrimp and pasta, place it in a skillet over low heat. Stir just until warmed through, being careful not to overcook the shrimp. Add additional pesto sauce or chicken broth, as necessary, if the pasta seems dry.
  • I do not recommend freezing the Shrimp with Ravioli. The cooked pasta will have an undesirable, gummy or mushy texture when thawed.
Overhead shot of two bowls of shrimp with ravioli in a pesto sauce

Cook’s Tips and Recipe Variations:

  • 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 basil pesto, 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.
Overhead image of two bowls of shrimp and ravioli on a wooden table

More easy shrimp recipes that you might enjoy:

Close up side shot of a bowl of shrimp with ravioli

Shrimp with Ravioli

5 from 3 votes
Prep: 10 minutes
Cook: 20 minutes
0 minutes
Total: 30 minutes
Servings 4 people
Calories 453 kcal
A quick and easy Italian-inspired dinner that's ready in about 30 minutes!

Ingredients
  

  • 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

Instructions

  • Cook ravioli in a large pot of salted boiling water according to package instructions. Drain.
  • While the ravioli cooks, prepare the shrimp:
  • 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).
  • 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.
  • Serve immediately. Garnish with fresh herbs and Parmesan cheese, if desired.

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

Serving: 1/4 of the recipeCalories: 453kcalCarbohydrates: 31gProtein: 34gFat: 20gSaturated Fat: 6gCholesterol: 329mgSodium: 1516mgPotassium: 276mgFiber: 3gSugar: 4gVitamin A: 780IUVitamin C: 22mgCalcium: 204mgIron: 9mg
Keyword: Easy Shrimp Recipe, shrimp with pasta, shrimp with ravioli
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    This is an amazing and recipe till now and shrimp is one of my favourite sea food as well and its looks soo yummy & sound too delicious also…i will made it this weekend from your recipe…..Thanks for sharing….!

      1. 5 stars
        I boiled the ravioli in vegetable stock and chicken boullion. I sautéed shallots and garlic before adding shrimp. Instead of white wine I used white wine vinegar. I mixed in basil and parsley as I join everything together. Lastly I added shredded Parmesan cheese at the end. The dish was absolutely delicious!

    1. Hi, Margaret! There’s a full nutrition panel that’s automatically generated at the bottom of the recipe box. Hope that helps!

    1. Hi, Fern! Yes, if you want to prepare 27 ounces of ravioli, I would triple all of the ingredients so that the proportions stay the same. So use 3 tablespoons of olive oil, 3 lbs. of shrimp, 4.5 cups of tomatoes, etc. Enjoy!

  2. 5 stars
    This recipe is so delicious! I’m curious about the yellow pot shown in the photos. Is it a braiser and what size is it? Thanks