Creamy Lemon Garlic Shrimp and Ravioli with Asparagus and Peas

This creamy lemon garlic shrimp and ravioli is the perfect weeknight dinner that feels special enough for company. Tender cheese-filled ravioli, juicy shrimp and crisp-tender asparagus are all coated in a luscious, tangy cream sauce with sweet peas. The bright lemon and savory garlic balance beautifully, making every bite irresistible.

Best of all, this dish comes together in one pan in under 30 minutes. It’s a quick, satisfying meal that brings restaurant-quality flavor to your home kitchen. Serve it with extra lemon wedges for a fresh finish.

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Ingredients

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a small pot of salted water to a boil. Meanwhile, trim the woody ends from the asparagus and cut into 1-inch pieces. Peel and mince the garlic. Quarter the lemon.
2. Once the water is boiling, add the ravioli and reduce to a low simmer. Cook until al dente and floating, about 4-5 minutes. Reserve 1/2 cup of pasta water, then drain the ravioli.
3. Rinse the shrimp under cold water and pat dry. Heat oil in a large pan over high heat. Add the shrimp, asparagus and garlic powder; season with salt and pepper. Cook, stirring, until shrimp are opaque and asparagus is tender, 3-4 minutes. In the last minute, add the minced garlic and cook until fragrant, 30-60 seconds.
4. Add the peas, cream sauce base, chicken stock concentrate and juice from 2 lemon wedges to the pan. Reduce heat to a simmer and cook, stirring, until slightly thickened, 30-60 seconds. Add the drained ravioli and toss to coat. If the sauce is too thick, add a splash of reserved pasta water until creamy.
5. Divide the creamy lemon garlic shrimp ravioli among bowls. Squeeze remaining lemon juice over the top and serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for the cream sauce base?

You can use heavy cream mixed with a little chicken broth and a pinch of garlic powder as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.