Spinach Ravioli with Lemony Garlic Sauce and Roasted Asparagus with Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Lemony Garlic Sauce and Roasted Asparagus with Shrimp

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Lemony Garlic Sauce and Roasted Asparagus with Shrimp

Savor the delightful combination of tender spinach ravioli draped in a vibrant, tangy lemon garlic sauce, perfectly complemented by succulent shrimp and crisp roasted asparagus. This dish bursts with fresh flavors and a harmonious balance of textures, making it an ideal option that is both light and satisfying.

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NUTRITION

350kcal
Protein
33.3g
Fat
9.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Spinach Ravioli

3 oz Shrimp, peeled and deveined

1 cup Roasted Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley (optional garnish)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for about 10-12 minutes or until tender and slightly crispy.

  • 3

    Meanwhile, boil a pot of salted water and cook the spinach ravioli according to package instructions, typically for 4-5 minutes until al dente. Drain and set aside, reserving a splash of pasta water.

  • 4

    In a large skillet, heat a teaspoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 6

    Stir in the lemon juice and a splash of the reserved pasta water to create a light, cohesive sauce. Season with salt and pepper to taste.

  • 7

    Gently toss the cooked ravioli in the skillet to coat with the lemon garlic sauce and warm through.

  • 8

    Plate the ravioli topped with the garlic shrimp and arrange the roasted asparagus on the side. Garnish with fresh parsley if desired, and serve immediately.

Spinach Ravioli with Lemony Garlic Sauce and Roasted Asparagus with Shrimp

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Lemony Garlic Sauce and Roasted Asparagus with Shrimp

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Lemony Garlic Sauce and Roasted Asparagus with Shrimp

Savor the delightful combination of tender spinach ravioli draped in a vibrant, tangy lemon garlic sauce, perfectly complemented by succulent shrimp and crisp roasted asparagus. This dish bursts with fresh flavors and a harmonious balance of textures, making it an ideal option that is both light and satisfying.

NUTRITION

350kcal
Protein
33.3g
Fat
9.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Spinach Ravioli

3 oz Shrimp, peeled and deveined

1 cup Roasted Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley (optional garnish)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper, then spread on a baking sheet.

  • 2

    Roast the asparagus in the preheated oven for about 10-12 minutes or until tender and slightly crispy.

  • 3

    Meanwhile, boil a pot of salted water and cook the spinach ravioli according to package instructions, typically for 4-5 minutes until al dente. Drain and set aside, reserving a splash of pasta water.

  • 4

    In a large skillet, heat a teaspoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 6

    Stir in the lemon juice and a splash of the reserved pasta water to create a light, cohesive sauce. Season with salt and pepper to taste.

  • 7

    Gently toss the cooked ravioli in the skillet to coat with the lemon garlic sauce and warm through.

  • 8

    Plate the ravioli topped with the garlic shrimp and arrange the roasted asparagus on the side. Garnish with fresh parsley if desired, and serve immediately.