Shrimp with Ravioli
User Reviews
4.4
15 reviews
Good
Shrimp with Ravioli
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A quick and easy Italian-inspired dinner that's ready in about 30 minutes!
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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
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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 Information
Show Details
Serving
1/4 of the recipe
Calories
453kcal
(23%)
Carbohydrates
31g
(10%)
Protein
34g
(68%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Cholesterol
329mg
(110%)
Sodium
1516mg
(63%)
Potassium
276mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
780IU
(16%)
Vitamin C
22mg
(24%)
Calcium
204mg
(20%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 453kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 329mg | 110% |
| Sodium | 1516mg | 63% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 204mg | 20% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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