Creamy Shrimp & Parmesan Ravioli Recipe

This Creamy Shrimp & Parmesan Ravioli is the ultimate comfort dish, blending tender, cheese-filled pasta with perfectly cooked shrimp in a rich, velvety sauce. Made with heavy cream, savory Parmesan, and a hint of garlic and Italian herbs, this meal comes together in just 35 minutes, making it ideal for a weeknight dinner that tastes incredibly decadent. The addition of fresh spinach adds a pop of color and freshness to this must-try Italian-inspired seafood classic.

Why You’ll Love This Recipe

• Ultimate Comfort in a Bowl: This is the definition of comfort food. The creamy, cheesy sauce clings perfectly to the ravioli and shrimp, warming you from the inside out.
• Ready in a Flash: From start to finish, you only need about 35 minutes! It’s perfect for those evenings when you want something spectacular but are short on time.
• That Silky Sauce: We are skipping the flour and using heavy cream and Parmesan combined with vegetable broth to create a naturally thick and dreamy sauce that is absolutely unreal.
• Simple Ingredients, Big Flavor: Everything you need is easy to find, yet the combination of garlic, Italian herbs, and Parmesan delivers a complex, deeply savory taste.

Ingredients

All you need for this Creamy Shrimp & Parmesan Ravioli, and just 35 minutes! Yes, it’s that easy. But first gather up these ingredients:

• Fresh Cheese Ravioli: These are the little pillows of heaven that form the base of our dish. Using fresh ravioli cooks quickly and yields the best tender texture.
• Olive Oil & Butter: Combining these two gives us the perfect fat blend for sautéing—the oil prevents the butter from burning while providing richness.
• Small Onion: Finely chopped, it forms an aromatic foundation for the sauce, adding a necessary savory depth.
• Garlic: We are using three cloves because, let’s be honest, you can never have too much garlic in a creamy Italian sauce! It adds that essential warmth and fragrance.
• Medium Shrimp: Be sure they are peeled and deveined to keep things easy! They cook quickly and bring a beautiful sweet, fresh flavor to the dish.
• Heavy Cream: The key to that luxurious, velvety texture that coats everything so perfectly. Don’t skimp on this one!
• Grated Parmesan Cheese: This melts into the cream to create the savory, salty, cheesy goodness that thickens the sauce and amps up the flavor.
• Vegetable Broth: This helps deglaze the pan (picking up all those delicious browned bits!) and thins the cream just enough while adding extra flavor.
• Dried Italian Herbs: A simple blend that brings that classic, aromatic Italian restaurant flavor.
• Baby Spinach: Stirred in at the end, it wilts beautifully, adding a touch of color, freshness, and a little veggie power!
• Salt and Pepper: Essential for seasoning the shrimp and perfecting the flavor profile of the finished sauce.
• Fresh Parsley: For a bright, green garnish right before serving—it really makes the dish pop!

Note: The exact measurements for these ingredients, along with cooking times, will be found in the complete recipe card right underneath this article!

How to Make the Creamy Shrimp & Parmesan Ravioli

Step 1: Cook the Ravioli

Bring a large pot of salted water to a rolling boil. Drop in your fresh ravioli and cook them according to the package instructions until they are al dente (slightly firm to the bite). Drain them well and set them aside.

Step 2: Sauté the Aromatics

In a large, sturdy skillet (the bigger, the better for sauce stirring!), melt the olive oil and butter together over medium heat. Add your finely chopped onion and sauté for about 3 to 4 minutes until they are soft and look translucent. Next, stir in that glorious minced garlic and cook for just 1 minute—until it smells absolutely divine!

Step 3: Cook the Shrimp

Add your peeled and deveined shrimp to the skillet. Cook them quickly, about 2 to 3 minutes per side, until they are pink and fully cooked through. Don’t overcook them! Once they’re done, scoop them out and set them aside—they’ll come back later.

Step 4: Build the Sauce Base

Pour the vegetable broth into the hot skillet. This is the deglazing step! Use a wooden spoon to scrape up all those flavorful, browned bits stuck to the bottom of the pan. That’s where the magic flavor hides!

Step 5: Simmer the Cream

Stir in the heavy cream, Parmesan cheese, and dried Italian herbs. Bring the sauce to a gentle simmer and let it cook for about 5 to 7 minutes. Keep an eye on it—we want it to thicken up just slightly until it looks velvety and rich.

Step 6: Wilt the Greens and Combine

Add the baby spinach to the simmering sauce and cook for just 1 to 2 minutes until it wilts down completely. Now for the grand finale! Return the cooked shrimp and the drained ravioli to the skillet. Gently fold everything together until every ravioli and every shrimp is beautifully coated in that decadent cream sauce. Give it a final taste and season with salt and pepper as needed.

Step 7: Garnish and Serve

Transfer the pasta to bowls, sprinkle liberally with fresh chopped parsley, and serve immediately while it’s wonderfully hot and creamy!

Pro Tips for Making the Recipe

• Don’t Rinse the Ravioli! You cooked them in salted water, so don’t rinse them after draining. The residual starch actually helps the creamy sauce cling better to the pasta.
• Don’t Overcrowd the Pan: When cooking the shrimp, make sure they are in a single layer. If your skillet is too small, cook the shrimp in two batches. This ensures they sauté beautifully instead of steaming.
• Keep the Sauce Moving: While the sauce is simmering in Step 5, give it a quick stir every minute or so to prevent the Parmesan from clumping or sticking to the bottom.
• Spice it Up: For a little gentle heat, stir in a pinch of red pepper flakes along with the Italian herbs in Step 5. It adds a wonderful little kick!

How to Serve

This creamy dish is so satisfying on its own, but here are a few ways you can complete the meal and make it truly unforgettable:

• The Classic Pairing: Nothing beats dipping a piece of crusty Garlic Bread or a toasted baguette into that extra sauce left in the bowl.
• Freshness on the Side: Balance the richness with a simple, bright side salad dressed with a light vinaigrette. Think peppery arugula or mixed greens.
• A Sip of Wine: This pairs wonderfully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken quite a bit as it cools—that’s normal!

Freezing

Due to the heavy cream and fresh ravioli, this recipe does not freeze well. The sauce will likely separate and become grainy upon thawing and reheating. It’s best enjoyed fresh!

Reheating

The best way to reheat is gently on the stovetop in a skillet over low-medium heat. Add a splash of milk or vegetable broth (about 1–2 tablespoons per serving) while stirring to loosen up the sauce and bring back its creamy texture.

FAQs

1. Can I use frozen ravioli instead of fresh? Yes, you can absolutely use frozen ravioli, but you must follow the package directions carefully, as the cooking time will be longer than for fresh pasta. Ensure it is fully drained before adding it to the sauce.
2. What if my sauce is too thick or too thin? If the sauce is too thick, simply stir in an extra splash of vegetable broth or milk until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce, or stir in a little more grated Parmesan cheese.
3. Can I use a different type of seafood? You certainly can! This sauce is fantastic with other quick-cooking seafood like bay scallops or chunks of flaky white fish (like cod), or even cooked, cubed chicken breast. Adjust the cooking time in Step 3 accordingly.
4. How can I make this dish lighter? To reduce the richness, you can substitute the heavy cream with half-and-half, or a combination of whole milk and a tablespoon of cornstarch (mixed with a little cold water before adding). While the sauce won’t be as intensely creamy, it will still be delicious!