Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Treat yourself to a restaurant-worthy dinner without leaving your kitchen. This dish combines tender lobster-filled ravioli with juicy seared shrimp, all enveloped in a velvety tarragon cream sauce. The sweet grape tomatoes add a pop of freshness, while the anise-like tarragon perfectly complements the rich seafood flavors.

Ready in just 30 minutes, this recipe is ideal for a romantic date night or when you want to impress guests with minimal fuss. The creamy sauce comes together quickly and the ravioli cook in minutes, making this an achievable luxury for any home cook.

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Ingredients

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a gentle boil. Meanwhile, wash and dry all produce. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems and chop until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Melt 1 tablespoon of butter (2 tablespoons for 4 servings) in a large pan over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling gently, add the ravioli to the pot. Cook until tender, 2-3 minutes. Carefully scoop out and reserve a few splashes of the ravioli cooking water, then drain the ravioli.
4. While the ravioli cook, rinse the shrimp under cool water and pat dry with paper towels. Add the shrimp to the pan with the tomatoes. Cook until pink and just cooked through, 2-3 minutes (3-4 minutes for 4 servings). Season with salt and pepper.
5. Add the drained ravioli to the pan with the shrimp mixture. Gently stir in the sour cream, remaining 1 tablespoon of butter (2 tablespoons for 4 servings) and half of the chopped tarragon (use less to taste) until combined. Season with salt and pepper. If the sauce seems too thick, add a splash or two of the reserved ravioli cooking water.
6. Divide the ravioli and shrimp between bowls. Garnish with the remaining chopped tarragon to taste and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh. Be sure to reserve some cooking water for the sauce.

What can I substitute for tarragon?

Fresh dill or basil make good substitutes, though the flavor will change. Dill pairs nicely with seafood, while basil adds a sweet, peppery note.

Can I make this dish ahead?

This dish is best served immediately after cooking, as the sauce can thicken and the ravioli may become soft. If you must reheat, add a splash of water or cream and gently warm over low heat.