Pesto Shrimp and Ravioli with Asparagus and Tomatoes

If you’re craving a dinner that feels luxurious but comes together in under 30 minutes, this pesto shrimp and ravioli dish is exactly what you need. Tender spinach and ricotta ravioli are paired with succulent shrimp, crisp asparagus and sweet grape tomatoes, all tossed in a fragrant basil pesto sauce. A squeeze of lemon and a sprinkle of Parmesan cheese add brightness and depth, making every bite taste like it’s from a five-star restaurant.

This recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The combination of fresh vegetables, protein-rich shrimp and pillowy ravioli creates a balanced and satisfying meal that will impress your family or guests. Plus, it’s ready in just 35 minutes from start to finish!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the spinach and ricotta ravioli and cook according to package directions until tender. Drain and set aside.
2. While the ravioli cooks, prepare the vegetables. Trim the woody ends from the asparagus and cut into 2-inch pieces. Halve the grape tomatoes. Mince the garlic. Zest and juice the lemon.
3. In a large skillet, heat 2 teaspoons of cooking oil over medium-high heat. Add the shrimp in a single layer and season with salt, pepper and Italian seasoning. Cook for 2-3 minutes per side until pink and opaque. Transfer to a plate.
4. In the same skillet, add the remaining 1 teaspoon of oil and the butter. Add the asparagus and cook for 3-4 minutes, until bright green and tender-crisp. Add the grape tomatoes and garlic; cook for 1 minute more.
5. Return the shrimp to the skillet along with the cooked ravioli. Add the veggie stock concentrate, pesto and lemon zest. Toss everything together until well coated and heated through, about 2 minutes.
6. Remove from heat. Stir in half the Parmesan cheese and a squeeze of lemon juice. Taste and adjust seasoning with salt and pepper.
7. Divide among plates and top with remaining Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for asparagus?

Green beans, broccoli florets or zucchini work well in this dish.

How do I store leftovers?

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