One Pot Lemon Garlic Cream Ravioli with Shrimp and Asparagus (Lightened Up)
    Servings Prep Time
    6-8servings 10minutes
    Cook Time
    Servings Prep Time
    6-8servings 10minutes
    Cook Time
    • 1pound medium shrimppeeled and deveined, tails on or off
    • 1tablespoon butter
    • 1tablespoon olive oil
    • 1/2teaspoon salt
    • 1/8teaspoon pepper
    • 1tablespoon butter
    • 1tablespoons olive oil
    • 1 shallot, chopped
    • 3-4 garlic cloves, minced
    • 1/4-1/2teaspoon red pepper flakes
    • 1cup asparaguschopped into 1” pieces
    • 3cups low sodium chicken broth
    • 1cup milk
    • 1tablespoon cornstarch
    • 1/2teaspoon dried basil
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    • 1 16 oz. pkg. quality refrigerated cheese ravioli
    Add later:
    • 2 or 4oz. cream cheese, cubed and softened (I use 1/3 less fat)*
    • 1/4cup freshly grated Parmesan cheese
    • 3/4cup frozen peas, thawed
    • 2tablespoons lemon juice
    • 2teaspoons minced fresh parsley
    1. 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.
    2. 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.
    3. Add ravioli, milk, and half of the chicken broth. Mix remaining chicken broth with cornstarch and add to skillet along with dried basil, salt and pepper. 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.
    4. 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.
    Recipe Notes

    *4 oz. is luxuriously creamy.  If you are watching calories, 2 oz. is still delicious, just not quite as crazy creamy.