Name: Creamy Shrimp Parmesan Ravioli
Ingredients: 300–350 g (about ¾ lb) shrimp, peeled & deveined; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3–4 cloves garlic, minced; 1 cup heavy cream (or substitute half-and-half for lighter sauce); ½ cup grated Parmesan cheese (freshly grated recommended); ¼ teaspoon black pepper (or to taste); Salt, to taste (go easy — Parmesan is salty); 1 tablespoon fresh parsley or basil, chopped (for garnish); Optional: pinch of red pepper flakes — for slight heat; Optional: 1 teaspoon lemon juice — for a fresh tang; 400–500 g fresh or frozen cheese ravioli (store-bought or homemade); Salt for pasta water; Extra Parmesan for serving; Fresh herbs (parsley, basil); Lemon wedges on the side; A light drizzle of olive oil or a few drops of truffle oil for extra richness

Description

Plump ravioli filled with cheese or store-bought, bathed in a silky, creamy Parmesan sauce and studded with tender, garlicky shrimp — this dish is rich yet comforting, restaurant-style but easy enough for a weeknight dinner.

Ingredients

Scale

For the Shrimp & Sauce

300–350 g (about ¾ lb) shrimp, peeled & deveined
2 tablespoons unsalted butter
1 tablespoon olive oil
3–4 cloves garlic, minced
1 cup heavy cream (or substitute half-and-half for lighter sauce)
½ cup grated Parmesan cheese (freshly grated recommended)
¼ teaspoon black pepper (or to taste)
Salt, to taste (go easy — Parmesan is salty)
1 tablespoon fresh parsley or basil, chopped (for garnish)
Optional: pinch of red pepper flakes — for slight heat
Optional: 1 teaspoon lemon juice — for a fresh tang

For the Ravioli

400–500 g fresh or frozen cheese ravioli (store-bought or homemade)
Salt for pasta water

Optional Add-Ons / Garnishes

Extra Parmesan for serving
Fresh herbs (parsley, basil)
Lemon wedges on the side
A light drizzle of olive oil or a few drops of truffle oil for extra richness

Instructions

1. Cook the Ravioli

Bring a large pot of salted water to a gentle boil.
Add the ravioli and cook according to package instructions (fresh: usually 3–4 min; frozen: 5–7 min) until al dente.
Once cooked, drain and set aside — saving a splash (~¼ cup) of pasta water in case you need to loosen the sauce later.

2. Cook the Shrimp

While ravioli cooks, heat butter + olive oil in a large skillet over medium-high heat.
Add minced garlic (and red pepper flakes if using), sauté ~30 seconds until fragrant (don’t brown).
Add shrimp, season lightly with salt and pepper, and sauté 1–2 minutes per side until shrimp turn pink and opaque.
Remove shrimp from pan and set aside.

3. Make the Creamy Parmesan Sauce

In the same skillet (lower heat), pour in heavy cream.
Bring to a gentle simmer, stirring occasionally.
Add grated Parmesan cheese and stir until melted and sauce is smooth and creamy.
If sauce becomes too thick or heavy, stir in a splash of reserved pasta water to adjust consistency.
Taste and adjust with salt and pepper. If using, stir in lemon juice for brightness.

4. Combine All Components

Return cooked shrimp to the sauce.
Gently fold in the cooked ravioli.
Stir carefully so ravioli and shrimp are coated evenly with creamy sauce.

5. Serve

Transfer to serving plates or a warm pasta bowl.
Sprinkle chopped parsley (or basil) and extra Parmesan on top.
Serve immediately, optionally with lemon wedges, extra herbs, or crusty bread on the side.

Notes

Use freshly grated Parmesan — pre-grated tends to be dry and won’t melt smoothly.
Don’t overcook shrimp — they cook fast and become rubbery if overdone.
Don’t over-heat the cream — simmer gently to avoid curdling.
If sauce thickens too much after adding ravioli, loosen with reserved pasta water.