Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Grater (for the parmesan)
- Measuring cups and spoons
- Tongs
- Colander
Step-by-Step Instructions
First, I get my big pot of salted water boiling for the ravioli. While that heats up, I pat my shrimp completely dry with paper towels—this is a crucial step I learned the hard way. Wet shrimp steam instead of getting a nice sear. In my large skillet, I melt the butter over medium-high heat. Once it’s frothy, I add the shrimp in a single layer, seasoning them with a pinch of salt and pepper. I let them cook for just about 90 seconds per side, until they’re pink and opaque, then immediately transfer them to a plate. They’ll finish cooking later, so don’t overdo it now!
With the shrimp resting, I lower the heat to medium and add the garlic, Italian seasoning, and red pepper flakes to the same skillet. I let them cook for just 30 seconds until fragrant, being careful not to let the garlic burn. Then, I pour in the white wine to deglaze the pan, using my wooden spoon to scrape up all those delicious browned bits from the shrimp. That’s pure flavor right there. I let the wine simmer and reduce by about half, which takes 2-3 minutes. This cooks off the alcohol and concentrates the taste.
Now for the magic. I pour in the heavy cream and bring the mixture to a gentle simmer. Once it’s bubbling lightly, I turn the heat down to low and gradually whisk in the freshly grated parmesan cheese, a handful at a time, letting each addition melt fully before adding the next. This patience rewards you with a perfectly smooth, lump-free sauce. I season the sauce with a little more black pepper and let it thicken slightly for about 3-4 minutes. Meanwhile, I cook the ravioli according to the package directions for al dente and drain them.
Finally, I add the cooked ravioli and the seared shrimp (along with any juices that collected on the plate) back into the creamy parmesan sauce. I gently toss everything together for a minute or two, just until the shrimp are reheated and everything is gloriously coated. I finish it with a final sprinkle of fresh parsley and give it one last gentle stir. The sight of those plump shrimp nestled in creamy, cheesy ravioli is truly a thing of beauty.(See the next page below to continue…)