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Sage and Browned Butter Shrimp Scampi with Ravioli

by Chef Ana Pozo · Inspired With A Twist

Overhead view of a large cream ceramic bowl of Sage and Browned Butter Shrimp Scampi with Ravioli on a wooden surface

Ingredients

  • 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

  1. 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).
  2. 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.
  3. 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.
  4. 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!
  5. Enjoy