Next, in a large saute pan over medium heat, drizzle in some olive oil and add the minced garlic. The smell of garlic sautéing is one of my absolute favorites! Let it cook for about a minute until it’s fragrant but not browned. Then, add the shrimp and season them with salt and pepper. Cook the shrimp for 3-4 minutes, or until they turn pink and opaque. The colors are just beautiful!
Once the shrimp are cooked, pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese and keep stirring until it melts and creates a luscious, creamy sauce. If the sauce seems too thick, you can add a splash of reserved pasta water until you achieve your desired consistency.
Finally, gently fold in the cooked ravioli into the creamy sauce, allowing the pasta to coat beautifully. Let everything simmer together for another minute or so, letting those flavors meld together. Scoop the creamy pasta onto plates, garnish with chopped parsley, and a sprinkle of red pepper flakes if you like a bit of heat. You’re all set for a fantastic dinner!
Pro Tips for Best Results
I always recommend using fresh shrimp for this recipe if you can get it. It makes a world of difference in flavor, not to mention the texture! I’ve tried using frozen shrimp in a pinch, and while it’s fine, fresh shrimp has a sweetness that’s truly enchanting.
Another tip is to be careful with the heat when you’re sautéing the garlic. It can quickly turn from fragrant to burnt in a matter of seconds! Keeping the heat at medium ensures that you get the lovely garlic flavor without the bitterness.
Finally, when adding the Parmesan cheese, use freshly grated — not the pre-shredded kind. The pre-shredded cheese can contain anti-caking agents that may prevent it from melting smoothly into that gorgeous creamy sauce. Trust me, freshly grated makes all the difference!
Common Mistakes to Avoid
One mistake I’ve made in the past is overcrowding the pan when cooking the shrimp. If you pile them up, they tend to steam instead of sear, which isn’t what you want for that beautiful color and flavor. Always give shrimp enough space to cook properly!
Another common error is not salting the pasta water adequately. The water should be salty like the sea! This is the first chance to season your pasta, so don’t skimp on the salt here; it truly elevates the overall flavor of your dish. (See the next page below to continue…)
Also, be cautious about overcooking the ravioli. It’s a delicate balance, and overcooked pasta can become mushy. Keep a close eye on it and remember that once it floats to the top, it’s often ready to be taken out.
Lastly, if you find your sauce is too thick, don’t be afraid to adjust it! Adding that reserved pasta water can help balance it out beautifully, making it rich and creamy without overwhelming the dish.