Things got pretty laid back in my house this summer and I didn’t feel the pressure to have dinner on the table at a specific time. No sports to deal with and kids definitely went to bed later. But reality just kicked in again and the dinnertime crunch is on. Enter this ravioli, asparagus and shrimp recipe. It doesn’t get much better than a delicious, hearty, healthy dinner that’s also quick and easy to make. Oh wait . . . it does get better when it’s cooked in one skillet! And this well rounded meal also happens to be the dish that got my picky 13-year-old son to enjoy asparagus. Must have been something about it being mixed into the cheesy ravioli and delicious buttery lemon sauce!
Want to make your own one skillet ravioli, asparagus and shrimp dinner? See my easy recipe below:
One-Skillet Ravioli, Asparagus and Shrimp With Lemon Butter Sauce
Things got pretty laid back in my house this summer and I didn’t feel the pressure to have dinner on the table at a specific time. No sports to deal with and kids definitely…
- fresh, raw cheese ravioli: 8-ounces
- olive oil: 2 tablespoons
- yellow onion, finely chopped: ¾ cup
- minced garlic: 1 tablespoon
- fresh asparagus spears, washed & dried: 1-pound
- peeled and deveined shrimp: 1-pound (approximately 20 count)
- dry white wine: ⅓ cup
- fresh lemon juice: 2 tablespoons
- unsalted butter: 3 tablespoons
- salt and pepper to taste
- shaved Parmesan cheese: about ¼ cup
Step 1: Cook the ravioli in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." It should be tender, but with a bite to it.) With fresh pasta, this should only take a few minutes. Drain, toss with about 2 teaspoons of the olive oil, and set aside.
Step 2: Coat the bottom of a large sauté pan with the remaining olive oil and place it over medium heat. Add the onions and garlic and stir often until it begins to caramelize, about 6 minutes.
Step 3: While the onions and garlic are cooking, cut the tough ends off the asparagus spears off, and then cut the stalks into bite-sized pieces.
Step 4: Add the asparagus to the sauté pan and stir. Cover the pan with foil or a lid, turn the heat to low, and let it steam just until tender, about 4 minutes.
Step 5: Uncovered, turn the heat to high and add the wine. Stir and cook until it’s reduced by about half, about 2 minutes.
Step 6: Add the shrimp. Sauté just until it’s cooked through and opaque.
Step 7: Now add the cooked ravioli to the sauté pan, along with the lemon juice and butter. Stir to combine all of the ingredients and melt the butter. Season to taste with salt and pepper.
Step 8: Serve each portion with a bit of the shaved Parmesan on top.
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