When it came to creating delicious special for my restaurant menu my Shrimp Scampi Ravioli was a customer favorite. My job as a chef was to create mouth-watering dishes that were cost-effective, giving my customers a taste of higher-end ingredients without breaking the bank.
And my Ravioli Scampi is a prime example of an inexpensive restaurant-style dish that you can easily prepare in your kitchen in less than 30 minutes.
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I was fortunate enough to have access to a small company’s handmade cheese ravioli, tortellini, and other artisanal pastas. It saved me the time and effort of making these and helped keep the costs down. Time is money, and time is something we never seem to have enough of.
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 can get, and even some of the frozen ravioli (which I used) are pretty darn good and less expensive.
Ingredients
Let’s start by gathering the ingredients we need to make Ravioli and Shrimp Scampi. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use mushrooms in my sauce?
No, you don’t. You can also leave out the tomatoes. Both are added to increase the volume of the dish, add some flavor, and add color and texture. If you prefer a simple garlic sauce, it’s all up to you.
How to make Ravioli Shrimp Scampi
The shrimp scampi will take 8-10 minutes to cook. Have your salted boiling water ready to cook the ravioli so both are done at about the same time.
- Over medium-high heat, place a large sauté pan and add the olive oil, then slice the mushrooms. Saute the mushrooms until they are halfway cooked.
- Add the shrimp and garlic to the pan and continue to saute the ingredients. Add more olive oil if needed. Cook the shrimp till about halfway done.
- Add the chicken stock and stir the ingredients to remove any bits stuck to the pan..
- Press the butter into the flour, getting as much flour as possible pressed in (this is called a beurre manie). Place this into the hot stock with the tomatoes and mix together. This will thicken the stock. Bring to a boil, then reduce the heat to low.
- Add the grated Romano cheese, chopped parsley, and black pepper. Mix well.
Serve the shrimp scampi over the cooked ravioli, and garnish with additional chopped parsley and grated cheese.
Can I use wine in my scampi sauce?
A dry white wine is often added to a scampi sauce and would be added before the chicken stock. The wine will add a little flavor and deglaze the pan.
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.
Recipe FAQ’s
Classical Shrimp scampi is made with a simple sauce of garlic, butter, and white wine and can contain many different added ingredients. You’ll often find capers and lemon juice added for one variety of scampi sauce, while mine includes tomatoes and mushrooms. It’s all about personal tastes and your creativity.
Rolling softened butter in flour is the best way to thicken any pan sauce including a scampi sauce. The butter makes the sauce richer and is a much better option than cornstarch.
If your shrimp come out tough and rubbery, you have cooked them too long. If you’re afraid of overcooking the shrimp, remove them from the pan when they are almost done. When the dish is complete add the shrimp back into the pan to finish cooking.
More Shrimp Recipes You’ll Love!
Ravioli and Shrimp Scampi
Ingredients
- 12 ounces fresh or frozen ravioli (12 pieces/6 each) I used Cento brand frozen 4 cheese ravioli
- 12 extra large shrimp – peeled and deveined I used 16-20 count
- 4 ounces sliced white mushrooms
- 1 clove garlic chopped
- 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!
Irene Malave says
just made this .my husband loves it he wants more tomorrow🥰got alot of love for this meal
Chef Dennis Littley says
Thanks for letting me know your husband enjoyed my ravioli scampi!
Charles S. says
Very good!
We were going to make just Shrimp Scampi but we opted for a different take on it and this one caught my eye. It is easy to make and very tasty.
It is not shrimp scampi…but it is shrimp scampi-ish with added flavors and vegetables, over ravioli. I recommend using the best quality fresh ravioli you can find, something with a nice savory filling.
Chef Dennis Littley says
There are many different versions of shrimp scampi as there are Italian grandmothers.
Charles S says
Italian grandmothers have been around longer than me and they know better…. I stand corrected.
It was still delicious and I thank you for posting. You are the first recipe bookmark on my computer list!
Marcello says
Chef,
As an Italian, I gotta tell you,White wine is a Must and so delicious, it sends it OVER the TOP. Thanks
Marcello Pecchenino
Chef Dennis Littley says
Thanks for letting me know you enjoyed my scampi! I worked most of my career in Italian restaurants and my scampi was always a big hit.
Darlene says
Absolutely delicious! So very quick and easy. Thanks so much for your wonderful creativity with food!
Darlene says
Forgot to leave 5 stars although in my mind 5 stars is not enough to say how much I enjoyed this recipe😁
Cathy A says
Absolutely delicious. And really very easy to make. I did add a splash of white wine before adding the broth and threw in some fresh spinach that I had to use up. The only thing that I would do differently is add more tomatoes and serve some crusty bread for the sauce
Thank you, chef, for a wonderful recipe.
Chef Dennis Littley says
Thanks for letting me know you enjoyed the ravioli scampi! It was always a big hit in my restaurant days.
Gloriebee says
This was fabulous! Used a combination of fresh ravioli (2 bags) and did toss in a couple handfuls of fresh spinach to wilt as the tomatoes blistered. Excellent! Will definitely be making again!
Alice Thompson says
Can I use thawed frozen shrimp?
Chef Dennis Littley says
Thats pretty much the only way shrimp come these days, frozen. So yes. I just warn about buying precooked frozen shrimp, they don’t hold up well after defrosting.
KayKay says
Delicious! Thank you for this lovely recipe.