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

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

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.