This Mother’s Day Shrimp Ravioli is an elegant, restaurant-inspired dish made simple for home cooking. Cheese ravioli is tossed in a light garlic lemon parmesan butter sauce with sautéed shrimp, charred cherry tomatoes, spinach, and fresh basil for a beautiful and delicious meal perfect for celebrating Mom.
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
What You Need
For the Ravioli & Shrimp
- 1 package cheese or spinach ravioli, about 18 to 25 oz
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Garlic Lemon Parmesan Butter Sauce
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 1/2 cup reserved pasta water, as needed
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
For Garnish
- Fresh basil, thinly sliced into chiffonade
- Extra parmesan cheese
- Freshly cracked black pepper
Optional
- Charred lemon wedges, for serving
- Crispy parmesan breadcrumbs, for topping
What To Do
1. Prep the ingredients
Pat the shrimp dry with paper towels. Season with paprika, salt, and black pepper.
Cut the cherry tomatoes in half lengthwise, mince the garlic, zest and juice the lemon, and slice the basil into thin ribbons.
2. Cook the ravioli.
Bring a large pot of salted water to a gentle boil.
Cook the cheese ravioli according to package instructions.
Before draining, reserve 1/2 cup of pasta water.
Drain the ravioli carefully and set aside.
3. Sauté the shrimp.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer.
Cook for 1 to 2 minutes per side, until the shrimp are pink, lightly golden, and cooked through.
Remove the shrimp from the skillet and set aside.
4. Char the cherry tomatoes.
In the same skillet, add the remaining 1 tablespoon olive oil.
Add the cherry tomatoes and cook for 3 to 4 minutes, until they soften, blister, and become slightly charred.
5. Make the garlic lemon parmesan butter sauce.
Reduce the heat to medium.
Add the butter to the skillet with the tomatoes.
Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the parmesan cheese, lemon zest, and lemon juice.
Add a splash of reserved pasta water and stir until the sauce becomes light, glossy, and silky.
6. Add the spinach.
Add the baby spinach to the skillet.
Cook for 1 to 2 minutes, just until wilted.
Add more reserved pasta water as needed to keep the sauce light and smooth.
7. Finish the dish.
Add the cooked ravioli to the skillet and gently toss to coat in the sauce.
Return the shrimp to the pan and spoon the sauce over the top.
Taste and adjust with salt, black pepper, or a little extra lemon juice if needed.
To Serve
Plate the ravioli in a wide shallow bowl or serving dish.
Arrange the shrimp on top so they remain visible.
Spoon the charred tomatoes and spinach throughout the dish.
Finish with basil chiffonade, extra parmesan, and cracked black pepper.
Serve with optional charred lemon wedges on the side.
Chef Huda Tip
The cheese ravioli already brings richness, so the lemon, tomatoes, spinach, and basil help brighten the dish and keep it balanced. For the best texture, keep the sauce light and glossy rather than thick or heavy.
