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Close up side shot of a bowl of shrimp with ravioli
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5 from 2 votes

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
0 minutes
Total Time 30 minutes
Servings 4 people
Calories 453kcal
Author Blair Lonergan

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 recipe | Calories: 453kcal | Carbohydrates: 31g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 329mg | Sodium: 1516mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 780IU | Vitamin C: 22mg | Calcium: 204mg | Iron: 9mg