Name: Creamy Shrimp Parmesan Ravioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb (450 g) cheese ravioli (fresh or frozen); 1 lb (450 g) shrimp, peeled and deveined; 2 tbsp olive oil; 3 cloves garlic, minced; 1 cup (240 ml) heavy cream; ½ cup (120 ml) chicken broth; 1 cup (100 g) grated Parmesan cheese; 1 tsp Italian seasoning; ¼ tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

A luscious, comforting, and restaurant-worthy dish, this Creamy Shrimp Parmesan Ravioli brings together tender cheese-filled ravioli and juicy shrimp, all coated in a silky Parmesan cream sauce. I love how this Italian-inspired meal feels elegant yet takes just about 30 minutes from start to finish—perfect for a special weeknight dinner or casual entertaining without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) cheese ravioli (fresh or frozen)

1 lb (450 g) shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 cup (240 ml) heavy cream

½ cup (120 ml) chicken broth

1 cup (100 g) grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

2 tbsp fresh parsley, chopped (for garnish)

Directions

I bring a large pot of salted water to a boil, then add the ravioli and cook according to the package directions until tender. After draining, I set them aside.

In a large skillet, I heat the olive oil over medium heat. I add the shrimp, season with salt and pepper, and cook for 2–3 minutes on each side until pink and opaque. I remove the shrimp and set them aside.

Using the same skillet, I add the minced garlic and sauté for about 1 minute until fragrant.

I pour in the heavy cream and chicken broth, stirring well to combine, and bring it to a gentle simmer.

Next I stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if I want a little heat), then let the sauce simmer until it thickens slightly.

I return the shrimp to the skillet, fold in the cooked ravioli, and gently coat everything in the creamy sauce. I warm it through for another 1–2 minutes.

Before serving, I sprinkle the dish with fresh parsley.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: ~490 kcal per serving

Variations

When I want to switch things up, I use lobster or scallops instead of shrimp for a fancier version. If I’m craving extra vegetables, I toss in sautéed spinach, mushrooms, or sun-dried tomatoes. I’ve also tried this with different types of ravioli like spinach-ricotta or mushroom, and it always turns out delicious. For a spicier kick, I increase the red pepper flakes or add a dash of cayenne.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using the stovetop over low heat, adding a splash of cream or broth to help loosen the sauce. The microwave works too, but I cover the dish and reheat in short bursts to avoid overcooking the shrimp.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I often use frozen shrimp—just make sure to thaw and pat them dry before cooking to avoid excess moisture in the skillet.

What kind of ravioli works best?

I usually go with cheese ravioli, but any savory variety like mushroom, spinach-ricotta, or lobster ravioli would pair beautifully with the creamy sauce.

Can I make this dish ahead of time?

I prefer making it fresh, but I sometimes prepare the sauce a few hours in advance and cook the ravioli and shrimp just before serving. It helps save time without compromising texture.

How can I make this lighter?

To lighten it up, I sometimes swap the heavy cream with half-and-half or a mix of milk and a bit of cream, though the sauce will be slightly thinner.

What side dishes go well with this?

I like serving this dish with garlic bread or a crisp green salad with a light vinaigrette to balance the richness of the cream sauce.

Conclusion

Creamy Shrimp Parmesan Ravioli is one of those dishes I reach for when I want something fast, comforting, and downright delicious. With its rich, garlicky Parmesan sauce and tender ravioli, it feels like a restaurant-quality meal I can make right at home. Whether for a quiet weeknight or a small gathering, this recipe never disappoints.

📖 Recipe:

Creamy Shrimp Parmesan Ravioli

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Author: Sophia
Total Time: 30 minutes
Yield: 4 servings

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Description

Creamy Shrimp Parmesan Ravioli is a rich and elegant pasta dish featuring tender cheese-filled ravioli and juicy shrimp in a luscious Parmesan cream sauce. Perfect for a quick weeknight dinner or casual entertaining, this recipe comes together in just 30 minutes.

Ingredients

1 lb (450 g) cheese ravioli (fresh or frozen)

1 lb (450 g) shrimp, peeled and deveined

2 tbsp olive oil

3 cloves garlic, minced

1 cup (240 ml) heavy cream

½ cup (120 ml) chicken broth

1 cup (100 g) grated Parmesan cheese

1 tsp Italian seasoning

¼ tsp red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions until tender. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
Pour in heavy cream and chicken broth, stir to combine, and bring to a gentle simmer.
Stir in Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer until sauce thickens slightly.
Return shrimp to skillet, add cooked ravioli, and gently toss to coat everything in the sauce. Warm through for 1–2 more minutes.
Garnish with fresh parsley before serving.