Creamy Shrimp & Spinach Ravioli

Instructions

1. Cook the ravioli: Boil in salted water according to package instructions. Drain, reserving ¼ cup pasta water, and set aside.

2. Sauté the shrimp:

   • In a large skillet, melt 1 tbsp butter over medium heat.

   • Add shrimp in a single layer; season with salt and pepper.

   • Cook 2-3 minutes per side until pink and curled. Transfer to a plate.

3. Build the sauce:

   • In the same skillet, melt the remaining 1 tbsp butter.

   • Add garlic and mushrooms; sauté 2-3 minutes until golden.

   • Stir in spinach and cook just until wilted (1 minute).

4. Finish the sauce:

   • Pour in heavy cream and bring to a gentle simmer.

   • Whisk in Parmesan until melted and smooth.

   • Season with salt, pepper, and red pepper flakes (if using). If the sauce is too thick, add reserved pasta water 1 tbsp at a time.

5. Combine:

   • Gently fold in cooked ravioli and shrimp; simmer 1-2 minutes to warm through.

6. Serve: Garnish with parsley, extra Parmesan, and a crack of black pepper.

Notes

• Serves: 2 (generous) or 3 (lighter portions)

• Calories: ~650 kcal/serving (for 2 servings)

• Substitutions: Swap shrimp for scallops, or use half-and-half for a lighter sauce (simmer longer to thicken).

Key Improvements:

1. Added visual appeal with bold headers and clear steps.

2. Enhanced technique: Reserved pasta water for sauce consistency.

3. Streamlined instructions for efficiency (e.g., reusing the same skillet).

4. Professional touches: “Generous” serving notes, substitution ideas, and simmer time for sauce control.

Let me know if you’d like further adjustments!