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:

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