Garlic And Shrimp Ravioli Recipe
Recipe information
Make Garlic And Shrimp Ravioli in just 40m. Sautéed sea scallop & Littleneck clams pancetta, zucchini, cherry tomato lemon cream sauce
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Ingredients
Ravioli & Filling
Vegetables & Aromatics
Sauce & Liquids
Seasoning & Finish
Prep & Pasta
1. Prepare ingredients
Rinse and pat dry shrimp, scallops, and clams. If using frozen seafood, fully thaw and pat dry. Halve cherry tomatoes, slice zucchini, mince garlic and shallot, chop parsley, and zest the lemon.
2. Cook ravioli
Bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package instructions until just al dente (usually 3–4 minutes for fresh ravioli). Reserve 1 cup of the pasta cooking water, then drain the ravioli and set aside, keeping warm.
Seafood & Pancetta
3. Crisp the pancetta
In a large wide skillet (12" if possible) heat 1 tbs olive oil over medium heat. Add diced pancetta and cook, stirring occasionally, until the fat renders and pieces are crisp, about 4–5 minutes. Use a slotted spoon to transfer pancetta to a plate lined with paper towel, leaving the fat in the pan.
4. Sear scallops and shrimp
Increase heat to medium-high and add 1 tbs olive oil to the skillet with pancetta fat. Season scallops and shrimp lightly with salt and pepper. Sear scallops 90 seconds to 2 minutes per side until golden and just cooked through; remove to a plate. Add shrimp and cook 1–2 minutes per side until opaque; remove and keep with scallops.
5. Steam clams
Return skillet to medium heat. Add shallot and 1/2 tsp minced garlic; sauté 30 seconds until fragrant. Pour in 1/2 cup white wine and bring to a simmer. Add clams, cover, and steam until shells open, 4–6 minutes. Discard any clams that remain closed. Transfer opened clams (and their liquor) to the plate with seafood, leaving the cooking liquid in the pan.
Sauce & Vegetables
6. Build the sauce
With the pan over medium heat, add the remaining 1/2 cup white wine to deglaze any browned bits, scraping the bottom of the pan. Add chicken/vegetable stock and bring to a gentle simmer; reduce by about one-third, 3–4 minutes.
7. Add aromatics and vegetables
Stir in remaining minced garlic, sliced zucchini, and halved cherry tomatoes. Cook, stirring occasionally, until zucchini is tender but still holds shape and tomatoes begin to soften, about 3–4 minutes.
8. Finish with cream and butter
Lower heat to medium-low and stir in heavy cream and butter. Simmer gently until sauce is slightly thickened, about 2–3 minutes. If the sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.
9. Season and brighten
Add lemon zest, lemon juice, chopped parsley, red pepper flakes (if using), salt and pepper. Taste and adjust seasoning.
Combine & Serve
10. Return seafood and ravioli to pan
Gently add the seared scallops, shrimp, and steamed clams (with their juices) back to the skillet along with the cooked ravioli. Toss carefully to coat ravioli and seafood with the lemon cream sauce; warm everything together for 1–2 minutes. If needed, use reserved pasta water to loosen the sauce so it coats evenly.
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