Introduction
Hey there, friend! You know those nights when you want something incredibly delicious, something that feels a little bit fancy, but you just don’t have the energy for a huge fuss? Yeah, me too! That’s where this incredible Tuscan Shrimp Ravioli comes in. It’s one of those magical dishes that tastes like you spent hours in the kitchen, but truth be told, it comes together in a flash. We’re talking plump shrimp, tender ravioli, sun-dried tomatoes bursting with flavor, all swimming in a creamy, dreamy sauce with fresh spinach. It’s pure comfort in a bowl, and trust me, once you try it, you’ll be adding it to your regular rotation!
Why You’ll Love This Recipe
- Fast: From start to finish, you’re looking at maybe 30 minutes. Perfect for a busy weeknight!
- Easy: No complicated techniques here! If you can boil pasta and stir, you can make this.
- Giftable (Sort Of!): Okay, maybe not the whole dish, but the idea of a fast, delicious meal is a gift to yourself!
- Crowd-Pleasing: Who doesn’t love creamy pasta and shrimp? This is a winner with almost everyone.
Ingredients
Gather ’round the counter, here’s what you’ll need:
- 1 lb large shrimp, peeled and deveined: Look for large ones – they’re juicy and stand up well in the sauce. Fresh is great, but frozen (thawed properly!) works too.
- 1 package (20 oz) cheese ravioli: Your favorite kind! refrigerated or frozen (cooked from frozen) both work. The cheese filling is just perfect with the creamy sauce.
- 2 tablespoons olive oil: Good quality olive oil adds lovely flavor.
- 4 cloves garlic, minced: Don’t be shy with the garlic! It’s key to that Tuscan flavor.
- 1 cup sun-dried tomatoes, chopped: The oil-packed kind are usually softer and more flavorful. They add a wonderful sweet and tangy bite.
- 2 cups baby spinach: It wilts down to almost nothing, so trust me on the quantity! It adds beautiful color and freshness.
- 1 cup heavy cream: This is where the magic happens for that rich, creamy sauce.
- 1 cup chicken broth: Adds liquid to the sauce and deepens the flavor. Vegetable broth works too!
- 1 cup grated Parmesan cheese: Use freshly grated if you can – it melts so much better and has a nuttier flavor than pre-shredded.
- 1 teaspoon Italian seasoning: A simple blend that brings all the classic Italian herbs together.
- Salt to taste: We’ll add this towards the end after the Parmesan is in, as cheese can be salty.
- Pepper to taste: Freshly ground black pepper is always a good idea.
- Fresh basil, chopped, for garnish: A little sprinkle of fresh green at the end brightens everything up beautifully.
How to Make It
Alright, let’s get cooking! This is seriously simple, I promise.
1. First things first, get that ravioli cooking. Grab a big pot, fill it with water, add a generous pinch of salt (this is super important for flavoring the pasta itself!), and bring it to a rolling boil. Drop your ravioli in and cook it according to the package directions. Usually, this only takes a few minutes, so keep an eye on it! You want them tender, not mushy. Once they’re done, drain them well and just set them aside for a moment.
2. While the ravioli is doing its thing, let’s prep the shrimp. Grab your shrimp and pat them really dry with paper towels. This is a little trick I always do because dry shrimp sear better and don’t just steam in the pan. Season them simply with a little salt and pepper.
3. Now, get your largest skillet – you want one big enough to hold everything later. Heat the olive oil over medium heat. Once it’s shimmering, add your seasoned shrimp in a single layer. Don’t overcrowd the pan! You might need to cook them in two batches depending on your skillet size. Cook them for just 2-3 minutes per side until they turn pink and opaque. Shrimp cook really fast, so be careful not to overdo it! Once they’re perfectly cooked, take them out of the skillet and set them aside with the drained ravioli.
4. Now, using that same skillet (don’t wipe it clean, those bits have flavor!), turn the heat down just a touch if needed and add your minced garlic. Cook it for about 30 seconds, stirring constantly, until you can really smell that wonderful garlic aroma. Be careful not to burn it!
5. Stir in those chopped sun-dried tomatoes. Let them cook for 1-2 minutes, letting their flavor infuse into the oil and garlic.
6. Add the baby spinach to the skillet. It will look like a mountain, but it wilts down surprisingly fast! Stir it around until it’s just wilted.
7. Pour in the heavy cream and chicken broth. Give it a good stir and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for a few minutes to start thickening slightly.
8. Stir in the grated Parmesan cheese and Italian seasoning. Keep stirring until the cheese is melted and the sauce starts to thicken a bit more. Taste the sauce now and add salt and pepper as needed. Remember the Parmesan adds salt, so season carefully!
9. Time to bring the stars back! Return the cooked shrimp to the skillet with the glorious sauce.
10. Add the drained ravioli to the skillet too. Gently toss everything together until the ravioli and shrimp are beautifully coated in that creamy Tuscan sauce.
11. Serve it up right away! Spoon generous portions into bowls and sprinkle with fresh chopped basil for that final flourish. Enjoy every single bite!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Different Protein: Not a shrimp fan? Cooked chicken breast strips, Italian sausage, or even sliced mushrooms (for a vegetarian version!) would be lovely.
- Add More Veggies: Sautéed zucchini, bell peppers, or mushrooms could be added with the spinach.
- Spice It Up: Add a pinch of red pepper flakes with the garlic for a little heat.
- Cheese Swap: A little sprinkle of Pecorino Romano alongside the Parmesan adds a sharp, salty kick.
- Different Pasta: If you don’t have ravioli, penne, fettuccine, or even tortellini would work well with this sauce.
Tips for Success
- Don’t Overcook the Ravioli: They cook quickly! Overcooked ravioli can fall apart.
- Pat the Shrimp Dry: This really helps them get a nice sear instead of steaming.
- Don’t Overcook the Shrimp: They go from perfectly cooked to tough and rubbery very fast. Watch them closely!
- Use a Large Skillet: You need room to toss everything at the end without making a mess or overcrowding.
- Season at the End: Since Parmesan is salty, wait until you’ve added it before adding extra salt to the sauce.
How to Store It
If you’re lucky enough to have leftovers, they’re still delicious! Let the dish cool completely, then transfer it to an airtight container. Store it in the refrigerator for 3-4 days. When you reheat it, you might want to add a splash more chicken broth or cream to loosen the sauce back up, as it will thicken in the fridge. Reheat gently on the stovetop or in the microwave.
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen shrimp?
A: Absolutely! Just make sure they are completely thawed before you pat them dry and cook them.
Q: Can I make the sauce ahead of time?
A: You could make the sauce up through step 8 (before adding shrimp and ravioli). Store it separately, and then reheat it gently before adding the freshly cooked shrimp and ravioli to toss.
Q: What should I serve with this?
A: A simple side salad with a light vinaigrette or some crusty bread for soaking up that delicious sauce are perfect companions.
Cozy & Creamy Tuscan Shrimp Ravioli
Equipment
- big pot for cooking ravioli
- Largest skillet big enough to hold everything
Ingredients
Hauptzutaten
- 1 lb large shrimp peeled and deveined
- 1 package cheese ravioli (20 oz)
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- Fresh basil chopped, for garnish
Instructions
- First things first, get that ravioli cooking. Grab a big pot, fill it with water, add a generous pinch of salt (this is super important for flavoring the pasta itself!), and bring it to a rolling boil. Drop your ravioli in and cook it according to the package directions. Usually, this only takes a few minutes, so keep an eye on it! You want them tender, not mushy. Once they're done, drain them well and just set them aside for a moment.
- While the ravioli is doing its thing, let's prep the shrimp. Grab your shrimp and pat them really dry with paper towels. This is a little trick I always do because dry shrimp sear better and don't just steam in the pan. Season them simply with a little salt and pepper.
- Now, get your largest skillet – you want one big enough to hold everything later. Heat the olive oil over medium heat. Once it's shimmering, add your seasoned shrimp in a single layer. Don't overcrowd the pan! You might need to cook them in two batches depending on your skillet size. Cook them for just 2-3 minutes per side until they turn pink and opaque. Shrimp cook really fast, so be careful not to overdo it! Once they're perfectly cooked, take them out of the skillet and set them aside with the drained ravioli.
- Now, using that same skillet (don't wipe it clean, those bits have flavor!), turn the heat down just a touch if needed and add your minced garlic. Cook it for about 30 seconds, stirring constantly, until you can really smell that wonderful garlic aroma. Be careful not to burn it!
- Stir in those chopped sun-dried tomatoes. Let them cook for 1-2 minutes, letting their flavor infuse into the oil and garlic.
- Add the baby spinach to the skillet. It will look like a mountain, but it wilts down surprisingly fast! Stir it around until it's just wilted.
- Pour in the heavy cream and chicken broth. Give it a good stir and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for a few minutes to start thickening slightly.
- Stir in the grated Parmesan cheese and Italian seasoning. Keep stirring until the cheese is melted and the sauce starts to thicken a bit more. Taste the sauce now and add salt and pepper as needed. Remember the Parmesan adds salt, so season carefully!
- Time to bring the stars back! Return the cooked shrimp to the skillet with the glorious sauce.
- Add the drained ravioli to the skillet too. Gently toss everything together until the ravioli and shrimp are beautifully coated in that creamy Tuscan sauce.
- Serve it up right away! Spoon generous portions into bowls and sprinkle with fresh chopped basil for that final flourish. Enjoy every single bite!