Lemon Cream Lobster Ravioli with Seared Shrimp and Zucchini Ribbons

Treat yourself to a restaurant-quality pasta dish that’s surprisingly simple to make at home. Tender lobster ravioli are paired with juicy seared shrimp and delicate zucchini ribbons, all enveloped in a luscious lemon cream sauce. A sprinkle of Parmesan and chili flakes adds the perfect finishing touch.

This recipe brings together the best of the sea and garden in one satisfying meal. The creamy sauce, brightened with fresh lemon zest and juice, complements the sweet lobster and shrimp beautifully. Ready in just 30 minutes, it’s ideal for a special weeknight dinner or an impressive date night.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon. Trim ends from zucchini; shave into ribbons using a peeler, rotating until you reach the seedy core; discard core.
2. Rinse shrimp under cold water and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate; wipe out pan.
3. Heat 1 tbsp butter and a drizzle of olive oil in the same pan over low heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Turn off heat; stir in cream cheese and sour cream until smooth.
4. Once water is boiling, add ravioli and reduce heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1 cup pasta water, then gently drain or use a slotted spoon to remove ravioli.
5. Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta water and juice from half the lemon. Add 2 tbsp butter; stir constantly until melted. Repeat with another 2 tbsp butter; cook until creamy, 2-3 minutes. If too thick, add more pasta water a splash at a time. Stir in shrimp and zucchini ribbons; cook until zucchini is tender, 1-2 minutes. Add drained ravioli and gently stir to coat. Turn off heat; season with salt and pepper.
6. Divide ravioli mixture between plates. Sprinkle with Parmesan, scallion greens and as much lemon zest and chili flakes as desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for lobster ravioli?

Any filled ravioli, such as cheese or spinach, will work, but the flavor will be different.

How do I make zucchini ribbons without a peeler?

Use a mandoline slicer set to a thin setting or carefully slice lengthwise with a sharp knife.