Restaurant Style Shrimp and Ravioli Scampi
You may have never thought of topping ravioli with shrimp scampi but I’m here to tell you its a deliciously perfect flavor combination.
In my restaurant days finding new ways to use products we already had on hand was a bonus. If you came up with a new way to combine products on hand was a win-win situation.
I think I always lean towards using ingredients I enjoyed eating and since I loved ravioli, I used it often in a variety of specials.
Ravioli was fairly inexpensive so that meant I could splurge a little on the other ingredients, and shrimp were always a welcome addition to just about any dish, making an inexpensive average meal into an extra special dinner.
These days you can find fresh pasta including ravioli at most grocery stores. You’ll usually find them in the dairy section. They’re about as close to homemade as you get, unless you make them yourself.
My store carries a nice selection of fresh pasta and although I do prefer the De Cecco brand for most of my pasta needs. But, I always look for fresh ravioli and tortellini in the dairy case.
Lisa couldn’t get over how much she enjoyed this dinner ( I couldn’t believe I had never made it for her before). It just goes to show you how easy it is to make Restaurant Style meals in your own home at a fraction of the cost of going out for dinner.
Just think, this amazing Ravioli Scampi costs less to make per person than the price of most fast-food value meals and takes minutes to prepare. Staying home for dinner doesn’t have to be boring, and not only do you save money, but you eat better. I hope you give this meal a try, just add a loaf of good Italian bread and a salad and you’ll be in heaven.
Since you saved so much on dinner why not buy a bottle of wine and rent a movie, now that’s what I call a great home date night!
If you enjoyed this recipe you might also like these:
- Shrimp Scampi Dip
- Shrimp Etouffee
- Shrimp and Cheesy Grits
- Shrimp fra Diavolo
Ravioli and Shrimp Scampi
Ingredients
- 12 ounces fresh or frozen ravioli of your choice I used Spinach Ricotta
- 8 – extra large shrimp – peeled and deveined I used 16-20 count
- 4 ounces sliced white mushrooms
- 1 clove garlic chopped
- 10-12 grape tomatoes sliced half I used tri-color heirloom
- ½ cup chicken stock
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon Italian parsley chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon grated Romano cheese
- freshly ground black pepper to taste
Instructions
- Get water ready for ravioli, mine only took 8 minutes to cook so don’t start cooking these until the scampi is almost ready.
- Over medium high heat place a large sauté pan, when it gets hot carefully add the olive oil and then the chopped garlic.
- Allow the garlic to sear for about 15 seconds then add in the shrimp and let them cook for 2-3 minutes until they are almost done.
- Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds.
- *If you are using fresh ravioli this would be the time to add the ravioli to the boiling water
- Add the chicken stock and allow to come back to a low boil, reduce heat .
- Press the butter into the flour getting as much flour pressed in as you can. (this is called a beurre manie) place this into the hot stock and mix together. This will thicken the stock.
- Add the shrimp back in, and finish with the grated Romano cheese and freshly ground black pepper. Turn off the heat and add in chopped parsley
- Drain the Ravioli and place 4-5 ravioli on each plate then top with shrimp and equal amounts of mushrooms, tomatoes and sauce.
- Then sit down to your Restaurant style dinner of Ravioli and Shrimp Scampi!
Carol
I just made this and it’s very good. Thank you
So much for an elegant dish that’s ready
In 30 minutes ❤️
Paula
Hi.
I made this last night….It’s a keeper for sure! Served a Caesar Salad and a glass or 3 of Cabernet…….
Easy to make!
Great flavors!
Looking forward to making this for my friends!
Thank you fir sharing this recipe.
Barbara Ritzman
Using products you already have is a must. I’ve worked in the restaurant industry for 20 plus years, so I do not waste any food. If need be, I will eat the same food for a week. I am a smart person, so I practice portion control; hence the food will last a while instead of overindulging.
Shoma
OMG! I am so down for this delicious dish! I love Shrimp Scampi as well as ravioli!
Lizzie Lau
Your Shrimp Scampi Ravioli recipe looks delicious. I just subscribed to your youtube channel and my daughter’s homework is going to be to choose a couple of recipes and make a shopping list.
Catalina
wow! What a fancy dinner idea! All these flavors in one dish! Deliciousness!
Sarah Bailey
Honestly, anything with shrimp in has my attention and this sounds absolutely delicious – what a great mix. I would love to try it for myself.
Agnes
Another good looking shrimp dish to try. Thanks for the recipe, will try to make one.
Monica
I think this looks amazing! I would love to try this. I love both shrimp scampi and ravioli so I think it’s genius to combine the two!
Kelli A
This recipe is right up my sons alley! He is the seafood eater in our home and finding something different isn’t always easy. This is perfect!
Pam Wattenbarger
Your recipes always look amazing and make me hungry! I had some lobster ravioli a few weeks ago and it was delicious. Can’t wait to try it with shrimp!
Tasheena
My son would love this dish. He’s a huge fan of shrimp. I wish I had everything on hand to make this dish for him.
GiGi Eats
FAKKKK!!!! I would go on a date with MYSELF and devour this!
Amber Myers
I will have to make this for my husband and kids. They do enjoy their shrimp and I’m sure they’ll love this.
Robert Fletcher
Chef Dennis: That was the most delicious meal. My wife gave me many kudos for it. And I made it with what we had in house , no shopping. I really enjoy your recipes. Being a retired personal chef, I rather enjoy not having to conjure up new meals all the time. I love your site !
Don Hess
Love the recipe! Can this be made a little before hand and kept warm in the oven? Wanted to have everything prepared before my quests arrive. If so, long long can it be kept warm and at what temperature? Thank you for sharing a great recipe! Don
Chef Dennis Littley
hi Don
you could premake this dish, but I would be hesitant to make to long in advance. Ravioli cook in minutes and shrimp are at there best when cooked right before eating. I would get everything ready, and in the time it takes to cook the ravioli the shrimp will be done.
cindy
i am making your shrimp ravioli tonight not sure if i am suppose to make linguine
Chef Dennis Littley
you shouldn’t need linguine with the ravioli
Madison
I just made this using left over steamed shrimp and crab meat (were from Maryland so that a normal left over in the fridge in the summer) I just added it at the end to warm them up and tossed in some Feta and it was amazing. My guest loved it too. Thank you so much for the great recipe!
Chef Dennis Littley
Thanks for letting me know you enjoyed my recipe Madison and I’m happy to see you adapted the recipe to make it your own
Blessed beauty
Just made it and it is sooooo yummy!!! Forwarded this recipe to all my friends. Will be making this again. Thank you Chef!
Chef Dennis Littley
Thank you! Its one of our favorites too and so easy to make!
Nikki
This looks amazing. Would this hold up on a buffet style dinner? Is there anything I can do in advance?
Chef Dennis Littley
hi Nikki
it will hold up, just don’t make the holding tray too hot and I would make extra sauce for it to sit in. Other than having everything ready there is not something you want to cook to far ahead of time
Happy Holidays!
Laura
Looks stunning! You never fail to be such an amazing inspiration for me!
Thanks for the recipe.
Chef Dennis Littley
thank you for such a nice comment Laura, you made my day!
Maria
I love shrimp scampi!!! Its so funny but my husband’s grandmother is in her 90s and this weekend told the chef in her retirement center that she would like the way he made shrimp scampi, if he left out the garlic. After a long explanation that garlic is a key ingredient in scampi, she was not having it. Its so funny that I came across this post today after a weekend spent navigating her food hang-ups;) This version with ravioli looks super delicious. I’m a huge fan of all things cheesy, garlicky, and pasta.
Chef Dennis Littley
Hi Maria
There are so many recipes for scampi that the chef should just accommodate your grandmother, especially given her age. My wife is the same way, she likes the taste of garlic but won’t eat the pieces and picks them out. I hope you get to try my Ravioli Scampi its one of our favorites at home.
Mary Dovey
Hi Dennis! I usually read your recipes and drool, but this one stuck with me, especially when the dear ole Acme had jumbo shrimp on sale for $7.99 a pound. This turned out delicious! I’d never mashed four and butter before; I sure will in the future! That was like a thickening miracle. Love your ideas!
Chef Dennis Littley
hi Mary
I’m glad you enjoyed the recipe, it really takes ravioli to another level!
Candace @ Cabot
I’m giving this one an A+! Can’t wait to try it.
Chef Dennis Littley
Thank you Candace!
Katy
So good!! I swapped the cheese for goat cheese and it made the sauce soo creamy. I also added basil and oregano for seasoning. Excellently written out recipe, was super easy to follow as I went 🙂
Ozaer N.
Excellent recipe….however, is there a shortcut I could take by just putting a jar of Alfredo sauce? (i.e Trader Joes has a good one)?
Chef Dennis Littley
you could do that, it just wouldn’t be a scampi sauce anymore.
Little Cooking Tips
Just tried it. Amazing dish Chef! Thank you, it was really a wonderful meal!
Chef Dennis Littley
thank you, I’m glad you enjoyed it!
Little Cooking Tips
Thank you Chef, now we know what we ‘re having for lunch today!:):) Also, a big thank you for teaching us beurre manie (at first we thought it was roux) 🙂 !
Baker B
Thank you, Chef Dennis! I wanted to try something new and I just made this for dinner tonight. My husband loved it! I will be adding this recipe to my favorite recipe’s box. I would like to thank you from my kitchen to your restaurant kitchen for sharing your delicious recipe.
Thx,
Baker B
Chef Dennis Littley
You’re very welcome, I’m happy to hear your husband enjoyed it, it was always one of my favorites!
Miss Kim @ behgopa
Hi Chef Dennis! This looks really delish. It’s my first time checking out your blog, but I am so glad I found it! I have come across tons of food blogs by foodies and home cooks. And many of them are fabulous, but I really wanted to find blogs by professional chefs and read about their experiences in the professional kitchen. There is always so much madness going on and I think chefs always have some fascinating stories to share. In my kitchen, there’s always something whacky going on! That’s the food industry for ya.
I look forward to reading more of your blog…and even asking questions in the near future!
Chef Dennis
Thanks Kim, I’m happy you found my blog and do tell my kitchen stories from time to time, and some stories about my training.
Mr. & Mrs. P
What a beautiful looks meal!!! Who wouldn’t love this?
Kath
I’m sure the flavors are fantastic, and visually it’s gorgeous! Paying attention to the presentation is another key to Restaurant Style meals! 😉
RavieNomNoms
Oh wow! This looks fantastic chef!
Larry
Another fantastic meal Dennis. I believe I could just cook your posted recipes and be perfectly happy.
Jennifer-The Adventuresome Kitchen
Ravioli is one of the pastas I would love to figure out how to make gluten-free. This is a great combination of flavors, and you’ve inspired me to do a little experimentation in the kitchen! In the meantime, I’ll be pouring this over gluten-free penne!
Sue
This is a recipe I will try on guest – thanks
Betty Ann @Mango_Queen
I’m drooling over your description! Makes me want to go get some fresh shrimp to make these right now. It’s only breakfast time, but I’m already thinking of dinner. Thanks for sharing this great shrimp scampi recipe, one of my faves! Happy weekend, Chef Dennis!