Description
A comforting, elegant pasta dish featuring cheese or spinach ravioli tossed with tender shrimp, mushrooms, and spinach in a creamy garlic-Parmesan sauce. Rich, flavorful, and perfect for weeknights or special occasions.
Ingredients
- 300g (10 oz) cheese or spinach ravioli (fresh or frozen)
- 200g (7 oz) shrimp, peeled and deveined
- 150g (5 oz) scallops or white fish chunks (optional)
- 150g (5 oz) mushrooms, thinly sliced
- 2 cups fresh spinach leaves
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 garlic cloves, finely minced
- 1 cup (240 ml) heavy cream
- ¼ cup (60 ml) dry white wine (optional)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Bring a pot of salted water to a boil. Cook ravioli according to package instructions (3–5 minutes if fresh, 6–8 minutes if frozen). Drain and drizzle with olive oil to prevent sticking. Set aside.
- In a large skillet over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add shrimp (and scallops or white fish, if using) and cook for 1–2 minutes per side until opaque. Remove and keep warm.
- Add remaining butter and oil to the skillet. Add garlic and mushrooms and sauté for 5 minutes until golden and fragrant.
- Add spinach and cook until wilted, about 1 minute.
- Pour in white wine (if using) and simmer for 1 minute. Reduce heat and stir in heavy cream and Parmesan cheese. Stir until sauce thickens slightly. Season with salt, pepper, and red pepper flakes.
- Return ravioli and seafood to the skillet. Toss gently to coat everything in the sauce. Simmer 1–2 minutes until heated through.
- Serve hot, garnished with fresh parsley or basil and extra Parmesan if desired.
Notes
- Use cheese-, spinach-, or mushroom-filled ravioli for best flavor pairing.
- Substitute white wine with seafood stock, broth, or lemon juice if preferred.
- Keep heat low when adding cream to prevent curdling.
- Add lemon juice or zest at the end for a citrusy touch.
- Double the recipe to serve a crowd or for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (1/3 of recipe)
- Calories: 560
- Sugar: 3g
- Sodium: 470mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 190mg
