Description
A rich and indulgent dish with shrimp, scallops, shiitake mushrooms, and fresh spinach, all enveloped in a creamy garlic sauce and served with four cheese ravioli.
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 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 if desired)
Salt
Fresh grated pepper
Instructions
- Cook ravioli according to package instructions and set aside.
- In a large cooking pan, heat vegetable oil and sauté spinach and mushrooms until spinach wilts.
- Add minced garlic, salt, and pepper. Continue sautéing until garlic becomes fragrant.
- Add vegetable broth and stir well.
- Pour in heavy cream, Worcestershire sauce, pressed garlic, salt, and pepper. Stir to combine.
- Add shrimp and scallops, cooking until shrimp turns pink. Flip shrimp and scallops over.
- Gently add the cooked ravioli to the pan, stirring into the sauce. Cook until shrimp is fully cooked.
- Stir in grated Parmigiano-Reggiano and cook for another minute to thicken the sauce.
- Serve immediately, topping with more cheese if desired.
Notes
For a vegetarian version, replace seafood with extra mushrooms or roasted vegetables like zucchini or bell peppers.
If you don’t have four cheese ravioli, substitute with any other type of ravioli or pasta like fettuccine or spaghetti.
For a spicy kick, add red pepper flakes to the sauce.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on low heat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 135mg
