Shrimp scampi meets ravioli in this elegant and easy recipe – a match made in heaven! Shrimp scampi ravioli is the best of both delicious dinner worlds.
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Why we love this recipe
I am usually helpless in the face of shrimp scampi on a restaurant menu. Tender shrimp, spicy garlic, sparkling lemon, all whisked together with a lovely amount of melted butter – what’s not to love?
And usually shrimp scampi comes served with a mound of pasta…which got me to thinking.
What if I made shrimp scampi at home, but what if I made it not with linguine or angel hair or spaghetti?
What if I served it with…ravioli??? What if. What if?
The answer is yes, yes, a thousand times yes. Now, part of the magic of this dish is to use really, really good ravioli. The better your ravioli, the better this dish will be, so go for the good stuff, ideally from a place that makes it fresh, and next best is the fresh packaged ravioli at your grocery store.
The rest of the recipe includes whisking up a lovely scampi sauce of shallots, white wine, and of course garlic, lemon juice (fresh please!) and butter. You also need some nice big shrimp, which you are going to toss into the sauce and cook just until they are tender and perfect.
And there you have it – a dinner party level supper in about a half hour!
Ingredients you need
Ingredient notes and substitutions
- Ravioli: Go for the best and freshest you can find! We recommend the refrigerated kind in the dairy case of your supermarket or (even better!) an Italian specialty shop.
- Shallot: Shallots are part of the onion family, with a lighter, more delicate flavor. Look for them near the (you guessed it!) onions in your produce section.
- Wine: Any white wine you have on hand will work.
- Shrimp: We recommend getting large size shrimp from the seafood counter, but any size shrimp will be just fine.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Bring a large pot of water to a boil so that it is ready when you want to cook the ravioli.
STEP 2: Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.
STEP 3: Stir in wine and simmer until reduced by half, about 2-3 minutes.
STEP 4: Add the shrimp and cook just until tender, about 3-4 minutes.
STEP 5: Now add remaining butter until it is melted into the sauce. Stir in lemon juice.
STEP 6: Add the ravioli gently to the boiling water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, usually about 5 minutes. Remove with a slotted spoon and add them to the sauce. Give it all a gentle stir.
Divide the ravioli between four plates, and add the shrimp to each plate. Spoon a generous portion of sauce over each serving, garnish with shaved (or grated) parmesan and serve at once!
Recipe FAQs
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
To butterfly shrimp, use a paring knife to cut along the top of the shrimp, cutting them almost in half. When they cook the two sides will separate a little so that the shrimp look kind of like a butterfly! This helps create more of a surface area for your delectable sauce.
This recipe really should be made right before you serve it…both shrimp and ravioli are kind of delicate in all the best ways, and are a little tricky to reheat. Plus this recipe takes only 25 minutes!
Pop your question in the Comments section under the recipe card and I will answer pronto!
Two great tastes that taste great together…happy shrimp scampi ravioli!
What to serve with this recipe
Other seafood recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintShrimp Scampi Ravioli
Shrimp scampi meets ravioli in this elegant and easy recipe – a match made in heaven! Shrimp scampi ravioli is the best of both delicious dinner worlds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound large cheese ravioli – the best you can find!
- 1 tablespoon minced shallots
- 2 cloves garlic, minced
- 6 tablespoons cold butter
- 3/4 cup white wine
- 1 pound large shrimp, peeled and butterflied
- Juice from one lemon
- Shaved or grated Parmesan cheese for garnish
Instructions
- Bring a large pot of water to a boil so that it is ready when you want to cook the ravioli.
- Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes.
- Add the shrimp and cook just until tender, about 3-4 minutes.
- Now add remaining butter, stirring until each one is melted into the sauce. Stir in lemon juice.
- Add the ravioli gently to the boiling water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, usually about 5 minutes. Remove with a slotted spoon and add them to the sauce. Give it all a gentle stir.
- Divide the ravioli between four plates, and top with the shrimp to each plate. Spoon a generous portion of sauce over each serving, garnish with parmesan and serve at once!
Notes
-
- Ravioli: Go for the best and freshest you can find! We recommend the refrigerated kind in the dairy case of your supermarket or (even better!) an Italian specialty shop.
-
- Shallot: Shallots are part of the onion family, with a lighter, more delicate flavor. Look for them near the (you guessed it!) onions in your produce section.
-
- Wine: Any white wine you have on hand will work.
-
- Shrimp: We recommend getting large size shrimp from the seafood counter, but any size shrimp will be just fine.
Charlie says
Hi Kate:
I’ve been looking in but haven’t commented in a while.
This looks so, so good. Great idea!
You’ve also given me an idea, I’ll share with you.
Take a soup wonton and replace the soup with the shrimp scampi sauce, add in a
shrimp each and cook. Save some sauce to go over the top.
I don’t know which would be better, I’m going to have to try both, but have a feeling it
might be a tie. Give me your opinion, please.
Hi Charlie! It’s nice to hear from you again! I think your soup wonton idea is a great one – I’m glad you are trying both, and I think it might be a tie too! But come back and let us know once you have all the results in. Happy weekend!
Sue says
Thank you so much for this recipe! It was one of the best pasta dishes I’ve ever made and now my favorite! My whole family loved it and the shaved parmesan cheese on top just brought it to a whole new level! I’ll be making this often! Oh, I did add some fresh spinach to it just to have something green!
Sue! I am so glad you love this recipe as much as we do (and now I am going to try mine with spinach the next time!) :)
char says
Made this last night and it was delicious !!! My husband loved it too ! Thanks for the awesome recipe.
You are so welcome – it’s one of our ravioli faves!!
Marie K says
I used pre-made shrimp scampi ravioli and made the sauce from this recipe. It was delicious.
Yay! So glad you liked it, Marie! :)
Dan Kraan says
I love this presentation, Kate! I’d add your asparagus, too, if the occasion warranted.
Thanks Dan! And of course asparagus are always wonderful. :)
Robin says
I made this a couple nights ago….followed the recipe exactly except for adding about a tablespoon of lemon juice…..had a lemon sitting on my counter and I love lemon in scampi. I used a refrigerated spinach & ricotta ravioli. The dish was amazing, my boyfriend loved it and there were no leftovers!
I’m so glad! No leftovers is always the very best sign. :)
JEFFREY HUGHES says
No Lemon??
It’s in there!
Jeff says
DUH…sorry had a senior moment. Don’t mind me.
Mary says
Oh My, this sounds so delicious! Love shrimp and pasta…..total bliss. One question…in the directions you cook your ravioli in asparagus water, but I don’t see asparagus in the ingredient list…did I miss something? Anyway, great recipe and thanks for sharing!
You have wonderful eagle eyes! I was cutting and pasting from another one of my recipes that is a little similar, and I mistakenly left in the asparagus water! All fixed now. :)