This company-worthy dish is a take off on shrimp scampi. Crispy asparagus, succulent shrimp and bright lemon are paired with our signature Four Cheese Ravioli for a fresh taste your guests will love.
1 package Louisa Four Cheese Ravioli
6 tbsp. butter (Divided into 4 tbsp. and 2 tbsp.)
1 lb. asparagus, trimmed and cut into 2" pieces
2 ¼ tsp. salt (Divided into 1¼ tsp. and 1 tsp.)
½ tsp. freshly ground black pepper (Divided into ¼ tsp.)
4 cloves garlic, minced (about 1½ tbsp.)
1 lb. large shrimp peeled and deveined (16-20 or 21-25 count)
1.5 large lemons for ¼ cup juice and 1 tbsp. zest
¼ cup fresh parsley, chopped
Parmesan, grated to serve
Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and set aside.
In saucepan, melt 4 tbsp. butter over medium heat. Add asparagus, season with 1¼ tsp. salt and ¼ tsp. black pepper and cook for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
In the same saucepan, melt 2 tbsp. butter and add minced garlic and sauté, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp. salt and ¼ tsp. black pepper. Sauté until shrimp are pink and not translucent (about 2 minutes per side).
Add lemon juice, chopped parsley, lemon zest and stir to combine. Turn off the heat and add ravioli and asparagus to saucepan.
Toss everything to combine. Top with grated Parmesan and serve.