Creamy Garlic Shrimp with Ricotta Ravioli
plus Spinach, Parmesan & Chili Flakes
Tender ravioli are pretty much a win in any form, but they’re especially delish when packed with savory tomato and creamy ricotta (and when they take just 15 minutes to make!). Toss those ravioli in a delicious cream sauce loaded with garlic and Parmesan, then add tender, garlicky sautéed shrimp and lots of leafy green spinach. Shower with more Parm and a final sprinkle of chili flakes, and oh—what’s that thumping sound? Ah yes, it’s the beating of our pasta-loving hearts!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 ounce
Spinach
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains: Milk, Eggs, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the garlic powder, salt, and pepper.
-
Heat a large drizzle of oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and almost cooked through, 2-3 minutes.
-
Add spinach; cook, stirring occasionally, until spinach is wilted and shrimp are cooked through, 1-2 minutes. (TIP: If the spinach doesn’t fit all at once, add handfuls at a time until all of it wilts down.) Remove from heat.
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Once water is boiling, gently add ravioli to pot; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes.
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Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. (Reserve pot.)
-
Return pot used for ravioli to medium-low heat. Add cream sauce base, cream cheese, half the Parmesan, and remaining garlic powder; whisk to combine. Cook, whisking, until smooth, 2-3 minutes. TIP: Add splashes of reserved pasta cooking water if sauce seems too thick.
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Add drained ravioli and shrimp and spinach mixture to pot with cream sauce. Cook, stirring, until ravioli are coated in a creamy sauce and shrimp are cooked through. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired.
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Divide ravioli between plates. Top with remaining Parmesan and as many chili flakes as you like. Serve.
