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This 15-minute ravioli with shrimp in garlic butter sauce lunch idea is such an easy recipe. It 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 delicious sauce that comes together literally in about 5 minutes total. If you already buy raw shrimp that is peeled and de-veined, your meal will be ready even quicker.

This is a great recipe to save and keep in your cookbook for a special occasion, busy weeknights or cozy date night at home. It is like a restaurant quality meal that is versatile according to your cravings or taste buds satisfaction. Most important thing is to get your hands on a good tasting ravioli.

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What other ravioli can i use?

I purchase this certain kind of cheese ravioli from Trader Joe grocery stores in their pasta aisle and usually try to keep a couple bags of this ravioli pasta in my pantry for days when lunch or dinner must happen quick. Making your own or picking up fresh or frozen ravioli from your grocery store is a much better option. Some of my favorite ones to use are fresh ravioli with cheese and lobster ravioli for a complete seafood dish.

If you don’t have any kind of ravioli on hand, other substitutes can be any other pasta (such as angel hair pasta). I’m confident that gnocchi and cheese tortellini would work just as great.

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What can i substitute Shrimp with?

If you are not a big seafood or shrimp fan, sauteed mushrooms or chicken of any kind would be a great substitute as well.

Does it matter what shrimp i use?

It really does not matter what shrimp you use. They can be jumbo-sized shrimp, large shrimp or even the small sized ones. What ever frozen shrimp you have on hand or decide to pick up next time you’re at the grocery store will work. I recommend using peeled and de-veined to make your dish more pleasing to eat without having to peel any shrimp shells as you eat.

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Ingredients Needed:

1/2Lb Mini Ravioli with cheese filling (or your favorite fresh or frozen ravioli)
2lb Peeled/de-veined Shrimps
2 cloves Fresh garlic (pressed)
Johnny’s Seasoning salt to taste

Garlic Butter Sauce Ingredients:

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)

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How to make Ravioli and Shrimp:

1.RAVIOLI: Cook the ravioli in boiling water per package instructions until al dente and take out with a slotted spoon.

2.SHRIMPS: Peel & de-vein shrimp if needed, pat dry. Preheat a large skillet on high heat, add about 1-2Tbsps of olive 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. (about 3-5 minutes)

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How to make Garlic Butter Sauce:

3.SAUCE: In a small sauce pan, melt the butter on medium heat 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 dry or fresh herbs, season with salt and pepper and bring the sauce to a simmer.

4.PLATING: First add your cooked ravioli, then follow with cooked shrimp however many shrimps you want and top it off with the garlic butter creamy sauce. Garnish with fresh parsley and/or parmesan cheese if desired. Lemon zest garnish would also add a boost of fresh flavor. For some heat, sprinkle a little bit of red pepper flakes. Enjoy!

cheese ravioli with shrimp in garlic butter sauce in a white serving dish

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15-Minute Cheese Ravioli with Shrimps and a Butter Garlic Sauce

Author Alena’s Home Cooking

Ingredients

1/2 lbs Mini Ravioli with cheese filling
2 lbs Shrimps (peeled & de-veined)

Sauce:

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

Instructions

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.