Creamy Garlic Shrimp with Ricotta Ravioli

🥘 Ingredients

• chili flakes
  1 tsp
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• cream sauce base
  4 oz
• fresh tomato ricotta ravioli
  1 lb
• garlic powder
  1 tsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• salt
  1 tsp
• shrimp
  12 oz
• spinach
  3 c

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Rinse shrimp under cold water, then pat dry. Season all over with half the garlic powder , salt , and pepper . Add a large drizzle of cooking oil to a hot large pan . Add shrimp; cook, stirring occasionally, until opaque and almost cooked through ⏱️ 3 minutes . Add spinach ; cook, stirring occasionally, until wilted ⏱️ 2 minutes . If the spinach does not fit all at once, add handfuls at a time until all of it wilts down. Remove from heat.

   shrimp: 12 oz, garlic powder: 1 tsp, salt: 1 tsp, pepper: 1 tsp, cooking oil: 1 tbsp, spinach: 3 c
2. 

   2

   Once water is boiling, gently add fresh tomato ricotta ravioli to pot; reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top ⏱️ 5 minutes . Reserve ½ cup pasta cooking water, then drain. Set pot aside.

   fresh tomato ricotta ravioli: 1 lb
3. 

   3

   Return empty pot to medium-low heat. Add cream sauce base , cream cheese , half the parmesan cheese , and remaining garlic powder; whisk to combine. Cook, whisking, until smooth ⏱️ 3 minutes . Add splashes of reserved pasta cooking water if sauce becomes too thick.

   cream sauce base: 4 oz, cream cheese: 2 oz, parmesan cheese: ½ cup
4. 

   4

   Add drained ravioli and shrimp and spinach mixture to pot with cream sauce. Cook, stirring, until ravioli are coated in a creamy sauce and shrimp are cooked through. Stir in more reserved pasta cooking water a splash at a time if needed. Taste and season with salt and pepper if desired. Top ravioli with remaining Parmesan and as many chili flakes as you like. Serve.

   chili flakes: 1 tsp