Brown Butter Corn & Shrimp Ravioli

This Brown Butter Corn Ravioli with Shrimp is the kind of easy pasta dinner that tastes like something you’d order at a restaurant, but comes together so quickly at home. Sweet summer corn, tender shrimp, and a mound of pillowy cheese ravioli are tossed in a nutty brown butter sauce for the perfect balance of savory, sweet, and rich flavors. It’s an especially great summer ravioli recipe when fresh corn is at its peak, but frozen corn works too so you can make it year round!

I love using the Ricotta & Lemon Zest Ravioli from Trader Joe’s for this recipe. The creamy ricotta filling and bright lemon zest pair perfectly with the shrimp and corn, while the brown butter brings everything together. If you can’t find that exact ravioli, any cheese ravioli will work.

Best of all, this recipe feels elevated without requiring a long ingredient list or a ton of prep. It’s an easy weeknight dinner that’s also impressive enough for entertaining. Finish your Brown Butter Corn Ravioli with plenty of freshly grated Parmesan, chives, and an extra squeeze of lemon for a fresh, summery pasta dinner everyone will want seconds of.

AUTHOR: broccyourbody

Brown Butter Corn & Shrimp Ravioli

SERVES: 4

TIME: 25 minutes

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Ingredients

1 18-20 oz package cheese ravioli or ravioli of choice
4 tablespoons salted butter
1 lb medium shrimp, peeled and deveined
1 teaspoon kosher salt, divided
Freshly ground black pepper
4 ears of fresh corn, kernels cut off the cob (or 3 cups frozen corn)
3 cloves garlic, minced
Zest of 1 lemon
1/4 cup finely chopped chives, plus more for topping
1/4 cup freshly grated Parmesan cheese, plus more for topping

Instructions

Bring a large pot of heavily salted water to a boil.
While waiting for the water to boil, make the sauce: Place a large, deep skillet over medium heat and add the butter. Use a whisk or wooden spoon to stir frequently until the butter turns a golden brown color, 3-4 minutes.
Add the shrimp to the skillet, spreading them out into a single layer. Season with 1/2 teaspoon salt and freshly ground black pepper. Cook for 2 minutes, flip, and cook for 1 to 2 minutes more until opaque. Transfer the shrimp to a plate and keep the heat on to boil off most of the liquid in the pan.
Add the ravioli into the boiling water. Cook, stirring occasionally, for about 4 minutes until they float.
While the ravioli boils, cook the corn: Add the corn, minced garlic, remaining 1/2 teaspoon salt, and a couple twists of freshly ground black pepper to the skillet. Cook, stirring often, for 3 minutes until the corn has softened. (If the brown bits are stuck on the bottom of the pan, you can ladle a little pasta water in and stir to deglaze the pan.)
Use a slotted spoon to transfer the ravioli directly into the skillet. Use a ladle or measuring cup to transfer 1/2 cup of the ravioli cooking water from the pot to the skillet. Add the shrimp back into the pan, along with the chives, lemon zest, and parmesan cheese. Toss everything gently, adding more pasta water if needed.
Serve ravioli in shallow bowls with more grated parmesan and chives on top. Enjoy!

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