Snap Pea Shrimp & Lobster Ravioli



  • 3 tablespoons extra virgin olive oil, divided
  • 3/4 pound 16-20-count shrimp, cleaned
  • 1 clove garlic, crushed
  • 2 teaspoons chopped fresh thyme
  • kosher salt and freshly ground black pepper to taste
  • 1 cup snap peas, trimmed and halved diagonally
  • 2 Roma tomatoes, diced
  • 1/2 cup dry white wine
  • One 9-ounce package Giovanni Rana Shrimp & Lobster Ravioli
  • 3 tablespoons chopped fresh basil, plus more for garnish
  • 2 tablespoons butter, diced
cooking time


Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shrimp, garlic and thyme and cook, turning the shrimp once, until lightly browned, 3 minutes total. Season with salt and pepper and transfer to a plate. Add the remaining tablespoon of oil to the pan, then add the peas, tomatoes and wine, bring to a boil, cover and cook for 3 minutes. Remove the cover and reduce the heat to a simmer.

Meanwhile, cook the ravioli according to a package directions and drain, reserving 1/2 cup of the pasta cooking water. Add the pasta to the pea-tomato mixture along with the shrimp and the basil, then add the butter and toss to until melted to coat. Season with salt and pepper, divide among plates, and garnish with additional basil if desired.

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