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Shrimp scampi ravioli with lemon pepper cream sauce-Buitoni


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  • 2- 8 and 3/4 oz. packages of Buitoni refrigerated shrimp scampi ravioli
  • 1 tbsp. butter
  • 3/4 tsp. ground pepper
  • 3/4 tsp. chopped thyme
  • 1 lemon, juiced and 1 tsp. grated zest
  • 1/2 c white wine
  • 1 c half and half
  • 1/4 c freshly grated Parmesan cheese
  • 8 large shrimp, cleaned
  • 1 tbsp. chopped chives



Step 1

Cook ravioli according to directions, reserve 1/4c water.

Melt butter with thyme and pepper in large skillet over medium heat. Add lemon juice, zest and wine; simmer to evaporate slightly. Stir in half and half and parmesan cheese until thickened, 4 minutes. Add shrimp and pasta water and cook 4 minutes. Add ravioli and chives, toss to coat. Serve.

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