Bright, creamy, and incredibly satisfying, this Shrimp Ravioli recipe strikes the perfect balance between weeknight ease and restaurant-worthy flavor. Tender shrimp meet pillowy store-bought ravioli in a silky Parmesan cream sauce spiked with garlic and a whisper of heat. It’s one of those dinners that looks like you worked all evening but comes together fast—ideal for a cozy night in or an impressive, fuss-free meal for guests.

Why you’ll love this Shrimp Ravioli

This dish is built for simplicity without sacrificing flavor. Using store-bought ravioli keeps the effort low while still delivering comfort-food satisfaction. The shrimp add a sweet, briny note that plays beautifully off the buttery, garlicky cream sauce. A pop of peas brightens every bite, and fresh herbs finish the plate with a fragrant lift. If you want a shortcut that still feels special, this is it.

Ingredients

1 pound medium shrimp (51/70-count), peeled and deveined with tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup low-sodium chicken broth
1 cup nonfat milk
2 tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon red pepper flakes
1 package store-bought Ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious!)
½ cup finely grated Parmesan cheese (or 3/4 cup shredded; about 2 ounces)
¾ cup frozen green peas, thawed
2 tablespoons chopped fresh parsley or basil

Tutorial and tips

Before we dive into the method, a few quick tips to make this Shrimp Ravioli shine:

If using frozen shrimp, thaw them fully in the refrigerator overnight or under cold running water for a faster method. Pat dry before cooking.
Pick a ravioli you love. Cheese-forward fillings pair best here—Spinach & Ricotta or a multi-cheese ravioli are fantastic.
Grate your Parmesan fresh if you can; it melts more smoothly into the sauce than pre-grated blends.
Keep everything close at hand. The sauce comes together quickly once the flour is added, so you’ll want the broth, milk, and seasonings ready to go.

Step-by-step Instructions

Follow these rewritten, clear steps to make the Shrimp Ravioli exactly as intended, keeping ingredient amounts unchanged.

Heat a large skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. Once the butter melts and begins to foam, continue to the next step.
Add the shrimp to the skillet in a single layer. Season them with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook the shrimp until they turn pink and opaque, about 2–3 minutes per side depending on size. Remove the cooked shrimp from the skillet and set them aside on a plate.
In the same skillet, lower the heat to medium. Sprinkle 2 tablespoons all-purpose flour into the remaining oil and butter, stirring constantly to form a light roux. Cook the roux for about 1 minute to remove the raw flour taste but do not let it brown.
Slowly pour in 1 cup low-sodium chicken broth while whisking continuously to dissolve the roux and avoid lumps. Then add 1 cup nonfat milk, continuing to whisk until the mixture is smooth and begins to thicken, about 2–3 minutes.
Stir in 1 teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon red pepper flakes. Taste and adjust seasoning if needed, keeping in mind you already added salt earlier to the shrimp; you can add a pinch more salt now if desired.
Add 1 package store-bought ravioli straight into the simmering sauce. Gently submerge the ravioli so they heat through and absorb some sauce; cook according to the ravioli package directions for timing (typically 3–5 minutes for fresh or refrigerated ravioli), stirring occasionally to prevent sticking.
When the ravioli are nearly done, stir in ½ cup finely grated Parmesan cheese. Let the cheese melt into the sauce, stirring until the sauce is smooth and creamy.
Add ¾ cup thawed frozen green peas and the cooked shrimp back to the skillet. Gently fold to combine and heat everything through for about 1–2 minutes. The shrimp should be warm but not overcooked.
Remove the skillet from the heat and stir in 2 tablespoons chopped fresh parsley or basil for brightness. Give the final dish a quick taste and add a small pinch of salt or more black pepper if you like.
Serve the Shrimp Ravioli immediately, spooning extra sauce over the top and finishing with an optional sprinkle of additional grated Parmesan and a few fresh herb leaves.

Make-ahead and storage

This Shrimp Ravioli is best served right away, but you can prepare the sauce and cook the ravioli separately for easier reheating. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce and keep the shrimp tender.

Variations and swaps

Vegetable-forward: Omit the shrimp and add sautéed mushrooms, zucchini ribbons, or roasted red peppers for a vegetarian option.
Spicy: Increase the red pepper flakes to ¼ teaspoon for more heat, or finish with a drizzle of chili oil.
Herb swap: Use basil instead of parsley for a sweeter, Italian-forward finish, or add 1 teaspoon of lemon zest for a citrusy lift.
Greener: Swap frozen peas for blanched asparagus tips or baby spinach stirred in at the end until wilted.

Serving suggestions

Pair this Shrimp Ravioli with a crisp green salad and a wedge of lemon to brighten the plate. A light, chilled white wine or a citrusy iced tea complements the cream sauce. For a heartier meal, serve with garlic bread or a warm baguette to soak up every last drop of sauce.

Final notes

This Shrimp Ravioli recipe is a go-to for easy entertaining and satisfying weeknights. The method keeps things straightforward: sear the shrimp, build a quick roux-based cream sauce, finish with cheese, peas, and herbs, and fold in ravioli. The result is comforting, elegant, and convincingly homemade—without the hours of work. Enjoy!

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Shrimp Ravioli

A quick, creamy shrimp and ravioli skillet dinner with peas and Parmesan ready in under 35 minutes.

Prep Time15

Cook Time10

Total Time25

Servings: 4 servings

Ingredients

1 pound medium shrimp (51/70 count), peeled and deveined, tails removed fresh or thawed if frozen
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon ground black pepper
1 cup low-sodium chicken broth
1 cup nonfat milk
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon red pepper flakes
1 package store-bought ravioli (Spinach & Ricotta, 4-Cheese, or 5-Cheese) about 1 package
1/2 cup finely grated Parmesan cheese or 3/4 cup shredded (about 2 ounces)
3/4 cup frozen green peas, thawed
2 tablespoons fresh parsley or basil, chopped

Instructions

Rinse the shrimp and pat dry.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the shrimp, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook 2–3 minutes, stirring occasionally, until no longer translucent; transfer shrimp to a plate and set aside.
Reduce heat to medium and melt the butter in the same skillet. Sprinkle the flour over the butter and cook 30 seconds while whisking until lightly browned and nutty.
Slowly whisk in the chicken broth, then the milk, a few tablespoons at a time, whisking constantly to prevent lumps.
Stir in the garlic powder, onion powder, and red pepper flakes and bring the liquid to a gentle boil.
Add the ravioli in a single layer and cook, stirring occasionally, until al dente, about 4 minutes; do not overcook. Reduce heat to low.
Stir in the Parmesan, thawed peas, and reserved shrimp and cook just until warmed through, about 30 seconds to 1 minute.
Remove from heat and serve immediately sprinkled with chopped parsley or basil, and additional salt, pepper, or red pepper flakes if desired.