Creamy Garlic Shrimp with Ricotta Ravioli

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• chili flakes
  2 tsp
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• fresh tomato ricotta ravioli
  18 oz
• garlic powder
  2 tsp
• pepper
• salt
• shrimp
  20 oz
• spinach
  10 oz

🍳 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, 2-3 minutes. Add spinach ; cook, stirring occasionally, until wilted, 1-2 minutes. (TIP: If the spinach doesn't fit all at once, add handfuls at a time until all of it wilts down.) Remove from heat.

   shrimp: 20 oz, garlic powder: 2 tsp, salt, pepper, cooking oil: 2 tsp, spinach: 10 oz
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, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4), then drain. (Reserve pot.)

   fresh tomato ricotta ravioli: 18 oz
3. 

   3

   Return empty pot used for ravioli 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, 2-3 minutes. TIP: Add splashes of reserved pasta cooking water if sauce becomes too thick.

   cream sauce base: 8 oz, cream cheese: 4 tbsp, Parmesan cheese: 6 tbsp
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. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper if desired. Top ravioli with remaining Parmesan and as many chili flakes as you like. Serve. Shrimp are fully cooked when internal temperature reaches 145°.

   chili flakes: 2 tsp