The first time I made this Creamy Shrimp & Parmesan Ravioli, it was one of those “clean out the fridge and pray” kind of nights. I had some lonely cheese ravioli, a bag of frozen shrimp, and a serious craving for comfort. What came together in my skillet felt like pure, decadent magic. As the garlic hit the warm butter, the smell that filled my kitchen was unreal—toasty, briny, and deeply inviting. When I swirled in the cream and parmesan, creating this lush, velvety sauce that clung perfectly to every ravioli and plump shrimp, I knew I’d stumbled onto something special. This dish is now my go-to for feeling fancy with minimal effort, a cozy yet impressive meal that never fails to make everyone at the table lean in for seconds.
Ingredients
- 1 lb cheese ravioli (fresh or frozen)
- 1 lb large shrimp, peeled, deveined, tails removed
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Don’t be tempted to use pre-grated parmesan from a canister here. I’ve tried it both ways, and trust me, the block you grate yourself makes a huge difference. It melts seamlessly into the sauce, creating a smooth texture without any gritty or clumpy surprises. For the shrimp, I highly recommend buying them raw and peeling them yourself—the flavor and texture are far superior to pre-cooked. And if you don’t have wine, you can substitute with an equal amount of low-sodium chicken broth, but the wine really adds a wonderful depth that cuts through the richness.(See the next page below to continue…)