Shrimp with Ravioli

Square overhead shot of a pan of shrimp ravioli.

5 from 4 votes

Tender shrimp and fresh ravioli tossed in a quick pesto-tomato pan sauce with a splash of white wine and lemon. It's a weeknight-friendly Italian-inspired dinner that's on the table in under 30 minutes!

Course Dinner

Cuisine Italian

Keyword Easy Shrimp Recipe, shrimp ravioli, shrimp ravioli recipe, shrimp ravioli with sauce, shrimp with pasta, shrimp with ravioli

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 359kcal

Author Blair Lonergan

Ingredients

1 (9 ounce) package fresh ravioli (spinach, cheese, or lobster all work well)
1 tablespoon olive oil
1 lb. peeled and deveined shrimp
1 ½ cups fresh seeded and diced tomatoes (or a 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, plus extra as needed
1 tablespoon butter
Kosher salt and ground black pepper, to taste
Optional garnish: chopped fresh parsley or basil; shaved Parmesan cheese

Instructions

Cook the ravioli in a large pot of salted boiling water according to package instructions. Drain and set aside.
While the ravioli cooks, heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp and cook, stirring, just until they turn pink and opaque, about 2 to 3 minutes. Use a slotted spoon to transfer the shrimp to a plate, leaving the oil in the pan.
Add the tomatoes to the skillet and cook, stirring, for 3 to 5 minutes until they soften. Stir in the chicken broth, white wine, and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat and simmer for about 5 minutes, until the sauce thickens slightly and coats the back of a spoon.
Stir in the pesto and butter, just until the butter melts into the sauce.
Return the shrimp and cooked ravioli to the skillet and toss gently to coat. Taste and season with salt and pepper. Stir in extra pesto, if needed, to better coat the ravioli.
Serve immediately, garnished with fresh herbs and Parmesan if desired.

Notes

Ravioli: Fresh refrigerated ravioli works best. Spinach, cheese, or lobster are all good choices. Skip beef or sausage fillings; those flavors fight with the shrimp and pan sauce.
Tomatoes: Fresh tomatoes are ideal in peak summer. Outside of season, a 14.5 oz can of petite diced tomatoes gives you consistently good results.
Frozen shrimp: Thaw in a bowl of cold water for 10 to 15 minutes, then pat dry before cooking. Dry shrimp sear; wet shrimp steam.
Don't overcook the shrimp. Pull them from the pan the moment they turn pink. They'll warm through again when you toss everything at the end.
No white wine? Swap in an equal amount of chicken broth with an extra squeeze of lemon.
Pesto: Store-bought is a fine shortcut. My Homemade Pesto takes about ten extra minutes if you want to make it yourself.
Add-ins: Stir in a pinch of crushed red pepper flakes with the tomatoes for heat, or finish with chopped fresh parsley, basil, thyme, or chives for a brighter, herbier flavor.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a skillet over low heat with a splash of broth or pesto, going slow to avoid overcooking the shrimp. Freezing is not recommended; cooked ravioli turns gummy after thawing.

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