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One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus (Lightened Up)
30 Minute, ONE POT (Lightened Up!) Lemon Garlic Cream Ravioli with Shrimp and Asparagus is wonderfully creamy, bursting with flavor and so quick and easy!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- whisk
📝 Preparation Steps
1
In a large nonstick sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add shrimp and season with salt and pepper. Sauté approximate ⏱️ 3 minutes, just until shrimp is opaque. Remove to a plate.
butter1 tablespoonolive oil1 tablespoonsmedium shrimp (peeled and deveined, tails on or off)1 pound
2
In the now empty pan, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shallots and asparagus and sauté ⏱️ 2 minutes over medium-high heat. Add garlic and red pepper flakes and sauté ⏱️ 30 seconds.
butter1 tablespoonolive oil1 tablespoonsasparagus (chopped into 1” pieces)1 cup
3
Add ravioli, milk, and half of the chicken broth. Mix remaining chicken broth with cornstarch and add to skillet along with dried basil, salt and pepper. Bring to a boil and immediately reduce to a simmer. Simmer just until ravioli is al dente (a minute or so less than package instructions), being careful not to overcook. Turn heat to low.
milk1 cupcornstarch1 tablespoon
4
Push ravioli to one side of the pan and add cream cheese to the other side and whisk until mostly melted, followed by Parmesan cheese. Stir in peas, lemon juice and shrimp. Heat through and garnish with fresh parsley and additional salt/pepper/lemon juice/Parmesan to taste if desired.
lemon juice2 tablespoonsmedium shrimp (peeled and deveined, tails on or off)1 poundminced fresh parsley2 teaspoons
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