30 Minute, ONE POT (Lightened Up!) Lemon Garlic Cream Ravioli with Shrimp and Asparagus is wonderfully creamy, bursting with flavor and so quick and easy! and did I say ONE pot already?!
I’m not going to lie. My brain is kind of fuzzy writing this One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus post. But with that long title, whose brain wouldn’t be fuzzy? I’m in the hospital with pneumonia but hopefully will get discharged today on home IVS. For whatever reason, I’ve been hit with pneumonia every single time I’ve visited Utah since my lung transplant, except once, over a dozen times – so weird! Looks like I won’t be visiting the mountains for quite a while but it was definitely worth it this time to be with family and see my Dad deliver his incredible talk at LDS General Conference (Watch full talk HERE). He was able to teach with stories and humor, just like his everyday awesome self. He has and always will be my hero and I am so blessed and proud to call him Dad! (IG pic HERE)
Now, what my brain isn’t fuzzy over is the deliciousness that is this One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus. It was the last meal I devoured before I was admitted to the hospital, and while I usually don’t post recipes immediately after I make them (they go into an “archive” of sorts), this One Pot Lemon Garlic Cream Ravioli is SO good it must be shared. NOW. because:
- Its all made in ONE POT-even the ravioli-which means you only have to wash ONE POT!
- It takes less than 30 minutes to make
- Its easy to make (just look at the instructions)….so don’t get intimidated by the ingredient list 🙂
- It has shrimp! which bonus, means you don’t have to chop raw chicken
- Its crazy creamy without any heavy cream, only less fat cream cheese and cornstarch
- Its packed with flavor
- Is a complete meal-in-one with carbs, dairy, protein and veggies!
- Its customizable – mix up the protein, veggies, etc.
- Keep shrimp and ravioli stocked and you can make it any time
- It tastes great as leftovers
To make this easy One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus, first saute the shrimp for a couple minutes with salt and pepper and remove to a plate. Don’t you just love how quick and effortless shrimp is to make?
Next, saute your shallots, asparagus, and garlic and then add your ravioli with milk and chicken broth mixed with cornstarch (to help thicken) to simmer just until al dente. Ravioli cooks super quickly, mine only took 5 minutes, so be sure to watch it. I recommend looking at the package instructions and cooking a minute less because it will continue to cook as we melt our cream cheese. After your ravioli is cooked, the sauce will still seem a little runny, but will thicken up beautifully upon adding our cream cheese and Parmesan.
Push the ravioli to one side of the pan, just so it doesn’t tear as you whisk to melt your cream cheese in the other part of the pan. You can add 2 or 4 oz. of cream cheese, depending on your creamy desires. 2 oz. will still be creamy but 4 oz. will be luxuriously creamy.
Stir in your Parmesan cheese to melt followed by peas, lemon juice and shrimp. Heat through and garnish with fresh parsley.
And you have Lemon Garlic Cream Ravioli with Shrimp and Asparagus – the ultimate creamy cheesy, comforting ravioli brightened by fresh lemon juice, tender peas and crisp-tender asparagus all bursting with juicy, succulent shrimp. You have gourmet dinner, in one pot, in 30 minutes.
Eat some extra for me.
Looking for more Shrimp Pasta Recipes?
- Lemon Garlic Shrimp Fettuccine
- Sheet Pan Shrimp Scampi
- Sun-Dried Tomato Basil Shrimp Pasta
- Roasted Shrimp and Broccoli Fettuccine
Want to try this One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | servings |
- 1 pound medium shrimp peeled and deveined, tails on or off
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1 tablespoons olive oil
- 1 shallot, chopped
- 3-4 garlic cloves, minced
- 1/4-1/2 teaspoon red pepper flakes
- 1 cup asparagus chopped into 1” pieces
- 3 cups low sodium chicken broth
- 1 cup milk
- 1 tablespoon cornstarch
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 16 oz. pkg. quality refrigerated cheese ravioli
- 2 or 4 oz. cream cheese, cubed and softened (I use 1/3 less fat)*
- 1/4 cup freshly grated Parmesan cheese
- 3/4 cup frozen peas, thawed
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh parsley
Ingredients Shrimp
Sauce
Add later:
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- In a large nonstick sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add shrimp and season with salt and pepper. Sauté approximate 3 minutes, just until shrimp is opaque. Remove to a plate.
- In the now empty pan, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shallots and asparagus and sauté 2 minutes over medium-high heat. Add garlic and red pepper flakes and sauté 30 seconds.
- Add ravioli, milk, and half of the chicken broth. Mix remaining chicken broth with cornstarch and add to skillet. Bring to a boil and immediately reduce to a simmer. Simmer just until ravioli is al dente (a minute or so less than package instructions), being careful not to overcook. Turn heat to low.
- Push ravioli to one side of the pan and add cream cheese to the other side and whisk until mostly melted, followed by Parmesan cheese. Stir in peas, lemon juice and shrimp. Heat through and garnish with fresh parsley and additional salt/pepper/lemon juice/Parmesan to taste if desired.
*4 oz. is luxuriously creamy. If you are watching calories, 2 oz. is still delicious, just not quite as crazy creamy.
©Carlsbad Cravings Original
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You might also like:
One Pot White Chicken Lasagna Soup
One Pan Lemon Butter Garlic Shrimp and Asparagus
One Skillet Cheesy Penne Pasta
Roasted Broccoli and Shrimp Fettuccine Alfredo
One Pot Thai Red Curry Chicken
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Chantalle says
Hi. This ravioli looks yummy. Perfect for this time of year. You really have wonderfull recipes. Hope that you feel better soon, and hope that you can leave the hospital today. Love from the netherlands,
Chantalle
Jen says
Thank you so much for such a thoughtful comment Chantalle! I really appreciate your well wishes and I’m happy you’re enjoying my recipes! xo
Mama V @ Snowflakes & Coffeecakes says
Hi Jen – we all sure hope you are feeling better soon! You have been an inspiration to many more people than you will ever know! This recipe looks so fabulous – I’m seriously thinking that I need to make it NOW – dinner seems so far away! Thanks for sharing,
Mama V
Jen says
How sweet, thank you so much! I’m feeling really good, so grateful for modern medicine! I hope you can make this Ravioli soon, it is seriously delish. Thanks again for your well wishes! xo
Marisa Franca @ All Our Way says
I could pig out on out that shrimp and pasta! It looks delicious and I know my entire family would dig in the minute I’d set out the platter. Great recipe, Jen! Buona Pasqua!
Jen says
Thank you so much Marisa! Its hard not to pig out on such creamiliciousness :)!
Allie says
Hi Jen,
I know that fuzzy brain, meditation helps me when I’m in the right place, (alone).
I hope to hear you are clear minded today. It is a little test of what’s going on with our body when we try doing something we love. Which in your case seems to be sharing the beauty of your creations. You express with such abundance of beauty, we can almost smell the aroma.
Inhale the sweet air and let’s take one moment at a time.
Allie
Jen says
Thank you so much Allie for your kind words. I am out of the hospital on IVS and feeling great! I love sharing my love of food with you all and it makes my heart happy hearing you enjoy them. All the best! xo
Auntiepatch says
I hope you’re home and feeling better. Pneumonia is nothing to sneeze at!
Jen says
For sure, especially dangerous after a lung transplant! I’m doing well though and love being home. Thanks for the well wishes!
Connie says
Wishing you a speedy recovery. Glad you are home where you can get lots of rest. Your recipe sounds awesome. I have a question about the cream cheese. You said 2 4 ounces cut into cubes. Mine comes in 8 ounce blocks. Is this the same??
Jen says
Thank you Connie! So great to be home! The 2-4 oz cream cheese means 2 oz. up to 4 oz, so fro decadently creamy you would use 4 oz. and cut your 8 oz. block in half – for less creamy, you would use a 1/4 of your 8 oz. block. Hope that helps!
Sue says
Poor Jen! I thought it had been awhile since we had heard from you! We hope you are recovered and well! As for this recipe, I think you have been reading my mind! I have a boy who loves ravioli and begs me to make it but doing a huge pot of boiling water and three packets of ravioli falling apart and sticking to the pan! Arrrrrrg! I have been looking for an easier way to do It! You made my day! Doubled the recipe, used chicken because I can’t afford the shrimp, added some semi-dried tomatoes because I have this thing about pasta and tomatoes and,,,,,super yum!!! Thank you so much for yet another perfect family recipe! Love from all of us!
Jen says
You are so sweet Sue, thank you! Recovery is going well and should be able to stop IVs early next week – at least I can do them from home 🙂 I love that you made this already and I’m so happy it was a hit with the family! Chicken and tomatoes sounds like a fabulous addition! Thanks again for the well wishes for brightening my day Sue!
Lynn says
I made this for dinner a few nights ago and we LOVED it. The only change I made was that we left out the shrimp, since we don’t care for it. I used Costco’s Grilled Chicken with Mozzarella Cheese Ravioli from the chilled section, and my husband said it was his favorite ravioli recipe EVER. Otherwise, I followed the directions exactly and it was delicious. Thanks for all the recipes, I pin most of them and have tried so many! They look like they will be hard to make because the ingredient list is long, but they always come together quickly and are delicious. Thank you, and get better quickly.
Michele says
I really hope that you are feeling better. Thank you so much for posting this recipe. I have not yet had the opportunity to make this recipe, but it truly looks awesome–(so many of my favorites in one bowl: shrimp, asparagus, cream cheese, peas–and I’ve recently found some delicious packaged ravioli on sale at my local grocery store so game on;) I never comment on a recipe until I’ve actually made it, but I am just so impressed by, well, EVERYTHING about this recipe. I just had to say thank you. A true stroke of genius!
Jen says
Hi Michele, love your comment, thank you and yes I am feeling much better 🙂 This recipe has all my favs too in one pot so I hope you absolutely love it and can make it soon! Its the perfect use for your on-sale ravioli :)!
Debbie says
Hi Jen,
I made your One pot lemon garlic cream ravioli with shrimp and asparagus and it was amazing. My husband kept saying “this is restaurant quality and I’d order it a heartbeat”. We had to slow down because it was so good we just wanted to keep eating it. Thanks for sharing your amazing recipes and stay well.
Jen says
That is awesome Debbie, I’m thrilled your husband found it “restaurant quality” – thank you so much! I can just picture you slowly savoring every bite 🙂 Thanks for making my recipes and taking the time to make my day with your comments!
Crissy says
This ravioli dish was so good! I didn’t have shrimp or asparagus but I added green beans. I always have trouble getting one pot meal sauces to thicken so I boiled the ravioli and peas separately. I didn’t use any chicken stock, but 2 cups milk, the cornstarch, splash of heavy cream and 4oz cream cheese. So creamy and wonderful, can’t wait to make again.
Jen says
I am so happy you loved this ravioli Crissy, thank you so much and I’m so glad your adaptions worked well! Can’t go wrong with a splash of heavy cream :)!
Julie says
I made this tonight. Omitted the peas because I can’t stand them, and used frozen seafood ravioli since that’s what I had. One forkful and my husband says, “This is f*cking delicious.” Win!!! It was really good, I thought so too Thank you for a tasty quick recipe.
Jen says
Hi Julie, sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am thrilled both you and your husband loved this so much and I love the idea of using seafood ravioli!
Jay says
Thank you for this amazing recipe! I’ve been making it with a container of baby spinach and peas and even the kids adore it. Delicious! Hope you are feeling well 🙂
Jen says
You are so welcome Jay, I’m so happy its a hit with the entire fam! And your addition of spinach sounds wonderful! I am feeling great right now, thanks so much for the well wishes!
Shirley says
Do you use dried ravioli, fresh, or frozen? I bought dried and am thinking I better cook it first!
Jen says
Hi Shirley, great question, I will clarify in the recipe! I use refrigerated, uncooked ravioli. For the dried I would cook it first and then you will just need to simmer the sauce separately and then combine with the cooked ravioli. Enjoy!
Jay says
Great recipe. Even the kids love it. I sometimes swap out the asparagus for baby spinach. Thank you!
Jen says
You are so welcome, I’m so happy it’s a hit! And I love the spinach swap!
Alexandra says
The recipe looks wonderful and I have decided to use it when I have a couple of out of town guests arriving. My only question is that since it is for guests, I would like it to be super rich and decadent. So instead of milk, chicken broth, and corn starch, would it thicken up nicely if I only used heavy cream.
Thank you and thank you for this wonderful recipe!
Jen says
Hi Alexandra, this dish actually comes out super rich due to the heavy cream so I don’t think you need to make any substations. If you want to use heavy creamy, I would reduce the cornstarch to 2 tsp and swap it for the milk and not the chicken broth because the broth adds a lot of flavor. Good luck!