How do you peel and devein shrimp?

Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.

How do you butterfly shrimp?

To butterfly shrimp, use a paring knife to cut along the top of the shrimp, cutting them almost in half. When they cook the two sides will separate a little so that the shrimp look kind of like a butterfly! This helps create more of a surface area for your delectable sauce.

Can this recipe be made ahead of time?

This recipe really should be made right before you serve it...both shrimp and ravioli are kind of delicate in all the best ways, and are a little tricky to reheat. Plus this recipe takes only 25 minutes!

Have a question that I didn't answer?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Try This Mouthwatering Shrimp Scampi Ravioli Recipe

Name: Shrimp Scampi Ravioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound large cheese ravioli – the best you can find!; 1 tablespoon minced shallots; 2 cloves garlic, minced; 6 tablespoons cold butter; 3/4 cup white wine; 1 pound large shrimp, peeled and butterflied; Juice from one lemon; Shaved or grated Parmesan cheese for garnish

Shrimp Scampi Ravioli

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Shrimp scampi meets ravioli in this elegant and easy recipe – a match made in heaven! Shrimp scampi ravioli is the best of both delicious dinner worlds.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

1 pound large cheese ravioli – the best you can find!
1 tablespoon minced shallots
2 cloves garlic, minced
6 tablespoons cold butter
3/4 cup white wine
1 pound large shrimp, peeled and butterflied
Juice from one lemon
Shaved or grated Parmesan cheese for garnish

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Instructions

Bring a large pot of water to a boil so that it is ready when you want to cook the ravioli.
Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.
Stir in wine and simmer until reduced by half, about 2-3 minutes.
Add the shrimp and cook just until tender, about 3-4 minutes.
Now add remaining butter, stirring until each one is melted into the sauce. Stir in lemon juice.
Add the ravioli gently to the boiling water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, usually about 5 minutes. Remove with a slotted spoon and add them to the sauce. Give it all a gentle stir.
Divide the ravioli between four plates, and top with the shrimp to each plate. Spoon a generous portion of sauce over each serving, garnish with parmesan and serve at once!

Notes

- Ravioli: Go for the best and freshest you can find! We recommend the refrigerated kind in the dairy case of your supermarket or (even better!) an Italian specialty shop.

- Shallot: Shallots are part of the onion family, with a lighter, more delicate flavor. Look for them near the (you guessed it!) onions in your produce section.

- Wine: Any white wine you have on hand will work.

- Shrimp: We recommend getting large size shrimp from the seafood counter, but any size shrimp will be just fine.

Find it online: https://www.framedcooks.com/shrimp-scampi-ravioli/