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creamy_garlic_shrimp_ravioli_alfredo

Creamy Garlic Shrimp Ravioli Alfredo

This creamy garlic shrimp ravioli Alfredo combines tender cheese ravioli, juicy shrimp, and a rich homemade sauce made with garlic, heavy cream, whole milk, Parmesan, and mozzarella. It is a comforting seafood pasta dinner with plenty of creamy, cheesy flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 20 oz package 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 Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, shredded
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Equipment

  • large pot
  • Colander
  • large skillet
  • Wooden spoon or silicone spatula
  • measuring cups and spoons

Method
 

  1. Cook the cheese ravioli according to the package directions until tender. Drain and set aside.
  2. 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.
  3. Add the remaining butter and minced garlic to the same skillet. Cook for about 30 seconds, until fragrant.
  4. 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. 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.

Notes

Cook the ravioli according to the package directions and drain it carefully to prevent tearing.
Cook the shrimp only until pink and opaque so it remains tender when reheated in the Alfredo sauce.
Keep the cream mixture at a gentle simmer rather than a rapid boil.
Add the cheese gradually and stir until fully melted for a smooth sauce.
If the Alfredo sauce becomes too thick, loosen it with a small amount of milk or reserved pasta water.
Fold the ravioli into the sauce gently to keep the pasta intact.