Name: Lemon garlic shrimp and ravioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lb 14 oz large shrimp (21 to 25 per pound), peeled, deveined, and patted dry; 420 g cheese ravioli; 12 2/3 cups water; 1 1/4 lb asparagus, trimmed and cut into 2-inch pieces; 1 1/2 tbsp olive oil; 5 cloves garlic, minced; 1/4 cup lemon juice; 2 tsp salt; 3/4 tsp black pepper; 2 1/4 tsp red pepper flakes; 1 1/2 tsp lemon zest

Instructions

Prep 20 min · Cook 15 min

In a large pot, bring the water and a pinch of the salt to a boil over high heat for 10 minutes.
Heat a 12-inch skillet over medium-high heat with one-third of the oil. Add the asparagus and season with a pinch of the salt and all the black pepper. Cook, stirring occasionally, for 6 to 8 minutes until tender and slightly charred. Transfer to a bowl and keep warm.
Add the ravioli to the boiling water. Cook for 4 to 6 minutes until they float and are tender. Drain in a colander.
Wipe out the skillet and heat over medium-high heat with half the remaining oil. Add the shrimp in a single layer, working in batches if they do not all fit. Season with half the remaining salt and all the red pepper flakes. Cook for 1 minute, flip, and cook for 30 seconds more until just pink.
Reduce the skillet heat to medium. Add the remaining oil, the minced garlic, and lemon zest. Cook, stirring constantly, for 1 minute until fragrant.
Add the lemon juice, cooked ravioli, and sautéed asparagus to the skillet with the shrimp. Toss gently for 1 minute to coat everything in the lemon garlic sauce. Divide the ravioli and the shrimp mixture among four plates. Done when opaque in the center, 145°F.

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Instructions

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