Artichoke Ravioli With Brown Butter Shrimp Recipe

Ingredients for Artichoke Ravioli With Brown Butter Shrimp

• Ravioli
• 150g shrimp, peeled and deveined
• 1/2 teaspoon salt
• 3 tablespoons (42g) butter
• 1/4 cup (60ml) chicken broth
• Lemon
• Parmesan cheese, grated, to taste

How to Make Artichoke Ravioli With Brown Butter Shrimp

1. Cook 250g artichoke ravioli according to package directions. Drain and set aside.
2. Dice 150g shrimp and season lightly with 1/2 teaspoon salt.
3. In a medium skillet, melt 1 tablespoon (14g) butter over medium heat. Cook, swirling occasionally, until golden brown and nutty (about 3-4 minutes).
4. Add shrimp to the skillet and cook for 3-4 minutes, or until pink and opaque.
5. Remove shrimp from skillet and set aside. Wipe out the skillet, leaving behind any browned butter bits.
6. Add 1 tablespoon (14g) butter, 1/4 cup (60ml) chicken broth, 1 teaspoon lemon zest, and 1 tablespoon lemon juice to the skillet.
7. Simmer over medium-low heat for 2-3 minutes, or until the sauce slightly reduces and thickens. Stir in the remaining 1 tablespoon (14g) butter until melted and glossy.
8. Toss the cooked ravioli with the brown butter sauce. Top with the cooked shrimp and garnish with grated Parmesan cheese to taste.