Phenomenal but easy dinner to impress someone special in your life. Four cheese ravioli cooked in garlic cream sauce with shrimp, scallops, spinach and shiitake mushrooms.
If you’re still trying to decide on a special dinner to cook this holiday weekend, look no further. I have a fabulous dish here that is so delicious, so comforting and so easy!
Beautiful ravioli dish to impress that special person in your life. It’s like love on a plate. You know that it’s very easy to show love with food. Men or women, doesn’t matter, we all love to eat good food. And, this dish is easy enough to prepare, in case you like to eat more than you like to cook. It’s comfort and love on a plate, so open a bottle of white wine and enjoy your dinner!
This dish was inspired by a talented chef that I’ve been following for a while. Have you met Chef Dennis yet? If you haven’t, go immediately! His dishes make me drool daily and I absolutely love following him.
A few days ago, Chef Dennis shared this deliciousness on Instagram and I immediately got a craving for some shrimp and ravioli. The very next day, I ran out for some fresh shrimp and scallops (because I have such a weakness for scallops that I had to add them) and made this fabulous dish for dinner. I modified the dish to my own taste but the inspiration was undeniable. I just hope that I inspired your dinner as well!
Ravioli with Seafood, Spinach & Mushrooms in Garlic Cream Sauce
Ingredients
- 9 oz Four cheese ravioli
- 1/4 lb fresh shrimp
- 1/4 lb fresh small scallops
- 1 Tbsp vegetable oil
- 3 oz fresh spinach
- 4 oz Shiitake mushrooms
- 2 cloves of garlic minced
- __
- 1/4 cup vegetable broth
- 1 cup heavy cream
- 1 large clove of garlic pressed
- 1/2 tsp Worcestershire sauce
- 1/4 cup fresh grated Parmigiano-Reggiano more for topping in desired
- Salt
- Fresh grated pepper
Instructions
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Cook ravioli according to package instructions and set aside.
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In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down and add minced garlic, some salt and pepper. Saute until garlic is fragrant.
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Add broth, stir well.
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Add heavy cream, Worcestershire, pressed garlic, salt and pepper and stir well.
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Add shrimp and scallops. Cook until shrimp start to turn pink and flip shrimp and scallops.
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Add ravioli, carefully stir in and cook until shrimp is done.
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Stir in Parmigiano-Reggiano and cook for another minute.
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Serve right away.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
How to Cook Lobster from The 36th Avenue
Bang Bang Shrimp from Damn Delicious
Cajun Grilled Shrimp from Spiced Blog
Crab Cake Stuffed Shrimp from Lady Behind The Curtain
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More Recipes From Me:
Seafood Alfredo Stuffed Pasta Shells
David @ Spiced
Lyuba! Thank you so much for including a link back to my Cajun Shrimp. How did you know that garlic cream sauce is pretty much my favorite sauce of all time? I’m totally going to have to make this…and soon! Pinned!
lyuba
Absolutely!
I just knew you’ll love it!
Thank you so much, David!
Marisa Franca @ All Our Way
This looks marvelous as well as the photos. I love cream sauce but only make it for special occasions — your recipe is definitely pinned for a special occasion. Thank you for another wonderful recipe and for the inspiration.
lyuba
Thank you so much, dear!!
Jordan @ Jordan's Onion
This looks so yummy! I’m sure my hubby would fall in love with this recipe!
lyuba
I hope you’ll make it and fall in love as well 🙂
Thank you so much, Jordan!
Meggan
I made this over the weekend and it was amazing! My husband said it was one of the best things I have ever made – and I cook a LOT! Thank you for sharing!
Lyuba
Thank you, Meggan! That’s great to hear 🙂
Sarah
Do you think replacing Ravioli with any type of pasta would work? I have a few that don’t like ravioli. How would I make this work with 2Ibs of shrimp? There’s alot of us in our house
lyuba
Hello, Sarah! It would absolutely work! You can either make this a shrimp dish without other seafood, or you can just make majority of protein a shrimp. You can also double or triple the recipe per your need. I would just adjust pasta amount accordingly since you’re substituting it instead of ravioli.
Let me know if you need any more help!
🙂
Deanna Marek
I made this and while my Husband and I liked the flavor the consistency of the sauce was like soup( too liquid like) I followed the recipe but perhaps I could have put some cornstarch to thicken it a bit.
lyuba
Hi Deanna!
The sauce is actually not supposed to be thick here. If you like a thick sauce, then I can recommend adding a couple of table spoons of flour. (Sprinkle a couple of tablespoons of flour over spinach and mushrooms, mix, and then start pouring broth and then heavy cream while slowly stirring.)
I’m glad you liked the flavors!
Marnie
Made this tonight it was awesome! The flavors were great! A nice creaminess with subtle mushroom and spinach flavors, garlicky but not fishy. We like thicker sauces so I thickened it with some cornstarch. I see where you said it could be thickened with flour at the end of step 2. I will try that next time for sure.
Lyuba
Thank you, Marnie! I’m glad you and your family enjoyed it 🙂
maria
can you omit the Worcestershire sauce? Can I use any kind of mushroom without overpowering the remaining ingredients?
lyuba
Hi Maria!
You can omit the Worcestershire sauce if you just don’t like it but it does add a nice flavor to the sauce. As for mushrooms, baby bella/crimini will have a milder flavor and if you want to go stronger flavor, go with shiitake or porchini.
I hope you enjoy it!
maria
I did enjoy it!!!!!
I omitted the seafood and served it over shrimp and roasted garlic ravioli. I kept in the Worcestershire sauce and used regular button mushrooms.
AMAZING flavor
Lyuba
Sounds amazing! I’m glad you like it, Maria!
michelle hankton
making this today looks so good
lyuba
I really hope you enjoyed it, Michelle!! 😀
Jen
I’m not a measurement kind of cook. So I randomly added everything and the only change I made was beef stock instead of vegetable. Also a “5” cheese ravioli! My husband talked about it for days. Thank you for the idea!
Tonjia Washington
I’m new to your page & love your recipes.
They’re amazing. I look forward to cooking for my family.
lyuba
Thank you so much, Tonjia!!
Jj
How many does this recipe serve, I couldn’t find the info.
SS
I would also like to know how many people this serves…
Susan Krassensky
Sounds delightful! As I have the (frozen shrimp) ingredients on hand so I’ll try this today. Likely it will rate all five stars.
Shirley king
I am lactose intolerant so could I use lactose free whole milk instead of the cream and would I need to add anything with it! Thank you
lyuba
Hi Shirley!
Yes, you can use lactose free whole milk. Milk is just not quite as thick as heavy cream so you can add a little bit of flour or cornstarch to thicken it. If you will use flour, just add a little to veggies, stir it well and add the broth and then milk. If using cornstarch, mix some with some cold milk and stir it in after you’ve added broth and milk to the pan.
I hope this helps!
Sharon Hug
Lyuba…..your Recipes look & sound sooo good!! I love cooking, & am considered a good cook but I have no doubts about your trying all your Recipes….you’re a very good cook too!!!