Sage and Browned Butter Shrimp Scampi With Ravioli
Simple, quick, and very fall-ish, this Browned Butter and Sage Shrimp Scampi with Ravioli going to be your new go-to.
Sage, brown butter, lots of garlic, red pepper and wine are simmered together with pan seared shrimp then tossed with store bought fresh ravioli for a simple, delicious fall dinner. Best for when you’re in need of a 30-minute dinner, but also need to impress your guests with something delicious. This dish is easy enough for a weeknight but also fancy enough for the weekend.
Sage and Browned Butter Shrimp Scampi With Ravioli
Ingredients:
For the Pasta:
1 lb ravioli
1 lb shrimp, peeled and deveined
5-6 tablespoons butter
olive oil
6-7 sage leaves, chopped
S+P
whole head of garlic (or use as little as you’d like), chopped.
1 tbsp (or use according to taste) red pepper flakes
1/2 cup dry white wine
1/2 cup (or as much as you’d like) parmesan
Instructions:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente and Drain (but keep about 1/2 cup of the pasta water).
Meanwhile, heat 1-2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt, pepper and red pepper flakes. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.
Add the butter to a medium pan set over medium heat. Allow the butter to brown slightly for about a 1-2 minutes, Stir often. Add the chopped sage, red pepper flakes, garlic and season with S+P. Cook until fragrant, about 2 minutes. Pour in the wine, and bring to a simmer. Add the shrimp and pasta to the sauce, tossing to combine.
Add the parmesan along with a little bit of the pasta water ( about 1/4 cup). Remove the pasta from the heat and before you serve, fry some Sage leaves!
Enjoy
