Instructions
Step 1: Cook the ravioli according to package instructions. Drain and set aside.
Step 2: In a large skillet, heat olive oil and butter over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side, until pink and cooked through. Remove and set aside.
Step 3: In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Step 4: Stir in the chicken broth and heavy cream. Simmer for 2–3 minutes.
Step 5: Add Parmesan cheese and stir until melted and the sauce thickens. Season with salt, pepper, and red pepper flakes if using.
Step 6: Return shrimp and cooked ravioli to the skillet. Gently toss to coat in the sauce.
Step 7: Serve hot, garnished with chopped parsley.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if needed. Not recommended for freezing due to the creamy sauce.
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