Shrimp with Spinach & Artichoke Ravioli


Spinach & Artichoke Ravioli paired with sauteed shrimp makes the perfect dish for entertaining -- elegant, yet quick and easy.

Shrimp with Spinach & Artichoke Ravioli

Minutes to Prep 10

Total Minutes 20

Serves 6

Difficulty 2


  • 1 package BUITONI Refrigerated Spinach & Artichoke Ravioli (9 oz.)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 cloves garlic
  • 1 tablespoon grated fresh lemon peel
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound medium to large raw shrimp
  • Juice from 1 lemon
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


PREPARE pasta according to package directions; drain, reserving ½ cup cooking water. While pasta is cooking, heat butter and oil in large skillet over medium-high heat. Add garlic, lemon peel and red pepper flakes; cook, stirring frequently, for 1 minute.

ADD shrimp to skillet; cook, stirring frequently, for 3 to 4 minutes or until shrimp turn pink and are cooked through.

ADD pasta, lemon juice, parsley, salt and pepper to skillet; stir gently to combine. Thin with reserved cooking water if desired. Serve immediately.