This shrimp ravioli is the kind of comfort food that disappears fast at the table. Tender cheese ravioli and juicy shrimp get tossed together in a rich, garlicky Alfredo sauce, creating a dish that feels indulgent but comes together with surprisingly little effort. It’s easy seafood comfort food that everyone will love.
Why You’ll Love This Recipe
- Cheese ravioli meets shrimp Alfredo. Two comfort food favorites combined into one easy dinner.
- Rich, garlicky Alfredo sauce. Parmesan and mozzarella melt together for a smooth, creamy finish.
- Quick to put together. Store-bought ravioli keeps the prep simple without sacrificing flavor.
- A crowd-pleasing dinner. The kind of dish that gets requested again and again.
Ingredients
- 1 package (20 oz / 560 g) cheese ravioli
- 250 g shrimp, peeled and deveined
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 tbsp olive oil
How to Make Creamy Garlic Shrimp Ravioli Alfredo
1. Cook the ravioli. Cook the cheese ravioli according to the package directions until tender. Drain and set aside.
2. Cook the shrimp. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side until pink. Remove and set aside.
3. Build the garlic base. Add the remaining butter and minced garlic to the same skillet. Cook for about 30 seconds until fragrant.
4. Make the Alfredo sauce. Pour in the heavy cream and whole milk. Bring to a gentle simmer, then stir in the Parmesan, mozzarella, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir until the sauce is smooth and creamy.
5. Combine everything. Add the cooked ravioli and shrimp to the creamy garlic Alfredo sauce. Gently toss until everything is evenly coated and heated through.
6. Garnish and serve. Sprinkle with fresh parsley and serve hot.
Tips for the Best Shrimp Ravioli Alfredo
- Don’t overcook the shrimp. Two to three minutes per side is enough; they’ll turn rubbery if left too long.
- Toss the ravioli gently. Cheese ravioli can tear easily, so a light hand keeps them intact when combining with the sauce.
- Use freshly grated Parmesan for the smoothest sauce, since pre-shredded cheese can make it slightly grainy.
- Keep the sauce at a gentle simmer. A hard boil can cause the cream to separate, so keep the heat moderate throughout.
What to Serve with Shrimp Ravioli Alfredo
A simple side salad or garlic bread pairs nicely, since the ravioli and sauce are rich and filling on their own.
Frequently Asked Questions
Can I use a different type of ravioli?
Yes, spinach, mushroom, or lobster ravioli would all work well in place of cheese ravioli.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I lighten up the sauce?
Half-and-half can be used in place of heavy cream, though the sauce will be a bit thinner and less rich.
Creamy Garlic Shrimp Ravioli Alfredo
Ingredients
Equipment
Method
- Cook the cheese ravioli according to the package directions until tender. Drain and set aside.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the shrimp for 2 to 3 minutes per side, until pink. Remove and set aside.
- Add the remaining butter and minced garlic to the same skillet. Cook for about 30 seconds, until fragrant.
- Pour in the heavy cream and whole milk. Bring to a gentle simmer, then stir in the Parmesan, mozzarella, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir until the sauce is smooth and creamy.
- Add the cooked ravioli and shrimp to the creamy garlic Alfredo sauce. Gently toss until everything is evenly coated and heated through. Sprinkle with fresh parsley before serving.
