Lemon Garlic Shrimp and Ravioli with Asparagus and Peas

This creamy lemon-garlic shrimp and ravioli is a delightful dish that brings together tender cheese-filled ravioli, succulent shrimp and crisp-tender asparagus in a luscious, tangy sauce. Sweet peas add a pop of color and flavor, while a final squeeze of fresh lemon juice brightens every bite.

Perfect for a quick weeknight dinner or a special weekend meal, this recipe comes together in just 20 minutes. The shrimp are cooked until perfectly opaque, then simmered in a creamy sauce with peas and asparagus. Tossed with ravioli and finished with lemon, it’s a satisfying and elegant dish that will impress your family or guests.

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Ingredients

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

6 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

20 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. Wash and dry produce. Bring a small pot (medium pot for 4 servings) of salted water to a boil. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Peel and mince or grate garlic. Quarter lemon.
2. 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. Reserve ½ cup pasta cooking water, then drain.
3. Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over high heat. Add shrimp, asparagus and garlic powder; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through and asparagus is tender, 3-4 minutes. In the last minute of cooking, add minced garlic; cook, stirring, until fragrant, 30-60 seconds.
4. Add peas, cream sauce base, stock concentrate and juice from two lemon wedges (four wedges for 4 servings) to pan with shrimp and asparagus. Reduce to a simmer; cook, stirring, until slightly thickened, 30-60 seconds more. Add drained ravioli; stir to combine. If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce. Divide creamy lemon-garlic shrimp ravioli between bowls. Squeeze lemon juice over the top and serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking. Adjust cooking time as needed.

Can I substitute the ravioli?

Any filled pasta like tortellini or agnolotti works well. Cook according to package directions.

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 milk.