Creamy Tuscan Shrimp Ravioli

Creamy Tuscan Shrimp Ravioli

Recipe by JanCCourse: Dinner, Main DishCuisine: American, Italian
Prep time


Cooking time






  • 6 oz fresh spinach

  • 5 garlic cloves

  • 10 oz spinach and cheese ravioli

  • 1 lb raw shrimpsalt

  • fresh cracked black pepper

  • 2 tbsp olive oil

  • 1/4 cup chicken broth

  • 1 1/2 cups heavy whipping cream

  • 2 oz sun dried tomatoes

  • salt

  • fresh cracked black pepper


  • Peel and devein shrimp, if needed. Season it with a little salt and pepper and set aside.
  • Peel, smash, and mince garlic. Slice sun-dried tomatoes julienne. Measure chicken broth and heavy whipping cream. Set aside.
  • Cook ravioli according to the package instructions, strain and set aside.
  • Preheat a large cooking pan over medium heat. Add oil and let it heat up for a few seconds.
  • Add garlic, stir and sauté until fragrant. Add spinach and cook it until it’s wilted.
  • Add sun-dried tomatoes and sauté until softened.
  • Nestle shrimp in the pan among the spinach and tomatoes. Cook until shrimp just turns pink and opaque on one side and flip shrimp to the other side. Cook just until shrimp turn pink on the other side.
  • Add broth and heavy whipping cream. Carefully mix until cream is evenly incorporated throughout.
  • Add cooked ravioli and carefully stir.
  • Season with some salt and pepper and cook for a few more minutes, 3-4 minutes.
Creamy Tuscan Shrimp Ravioli
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