This lunch idea comes together quicker than you can peel and de-vein all the shrimps. With just a bag of Italian cheese filled ravioli, a bag of shrimps and a butter garlic sauce that comes together literally in about 5 minutes total. If you already buy peeled and de-veined shrimps, your meal will be ready even quicker.
I purchase this certain kind from Trader Joe’s and usually try to keep a couple bags of this ravioli pasta in my pantry for days when lunch or dinner must happen quick but if you don’t have any on hand, other substitutes for this cheese ravioli pasta can be any other ravioli or any other pasta that you have on hand for a complete downgrade. 🙂 I’m confident that gnocchi and cheese tortellini would work just as great.
If you are not a big seafood or shrimp fan, sauteed mushrooms or chicken of any kind would be a great substitute as well.
1/2Lb Mini Ravioli with cheese filling (or your favorite ravioli)
2lb Peeled/de-veined Shrimps
2 cloves Fresh garlic (pressed)
Johnny’s Seasoning salt to taste
5Tbsp of Unsalted butter
2cloves of fresh Garlic (pressed)
1Tbsp All Purpose Flour
1Cup of Milk
1tsp of fresh or dry herbs such as parsley/basil
Salt & Pepper to taste
Fresh Parsley for garnish (optional)
15-Minute Cheese Ravioli with Shrimps and a Butter Garlic Sauce
- 1/2 lbs Mini Ravioli with cheese filling
- 2 lbs Shrimps (peeled & de-veined)
- 5 Tbsp Unsalted Butter
- 2 cloves Fresh garlic (pressed)
- 1 Tbsp All Purpose Flour
- 1 Cup Milk
- 1 tsp Fresh or dry parsley/basil/dill
- Salt & Pepper to taste
1.RAVIOLI: Cook the ravioli per package instructions.
2.SHRIMPS: Peel & de-vein shrimp if needed, pat dry. Preheat a large skillet on high heat, add about 1-2Tbsps of oil or unsalted butter and add the shrimps. Season with Johnny's seasoning salt to taste and add 2 cloves of fresh pressed garlic. Turn off the heat as soon as all of the shrimps turn to an orange color.
3.SAUCE: In a small sauce pan, melt the butter without allowing it to sizzle to avoid burning, then add chopped garlic, stir to combine and add 1tbsp of flour. Using a whisk, combine together and let it cook for about 30-60 seconds. Slowly pour in the milk while continuing to mix to avoid clumping. Add your herbs, season with salt and pepper and bring the sauce to a simmer.
4.PLATING: First add your cooked ravioli, then follow with however many shrimps you want and top it off with the sauce. Garnish with fresh parsley if desired.
If you make this recipe I’d love to see it. Tag @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.
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