Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Elevate your dinner with this luxurious seafood pasta featuring tender lobster ravioli and succulent shrimp. The creamy tarragon sauce, infused with anise-scented herb, perfectly complements the sweet, briny flavors of the crustaceans. Juicy grape tomatoes add a burst of freshness, making every bite a delight.

This dish comes together in just 30 minutes, making it ideal for a weeknight indulgence or a special occasion. Serve it with a crisp white wine and crusty bread to soak up every last drop of the luscious sauce.

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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. Wash and dry all produce. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems; chop leaves until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook, stirring, until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once water is boiling gently, add ravioli to pot. Cook until tender, 2-3 minutes. Carefully scoop out and reserve a few big splashes of pasta cooking water, then drain.
4. While ravioli cook, rinse shrimp under cold water, then pat dry with paper towels. Add to pan with tomatoes. Cook until opaque and cooked through, 2-4 minutes. Season with salt and pepper.
5. Add ravioli to pan with shrimp mixture. Gently stir in sour cream, 1 tablespoon butter (2 tablespoons for 4 servings) and half the chopped tarragon (use less to taste if desired) until combined. Season with salt and pepper. Tip: If needed, stir in reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
6. Divide ravioli between bowls. Garnish with as much remaining chopped tarragon as you like and serve.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, usually 3-4 minutes.

Can I substitute the tarragon?

Tarragon has a unique anise flavor, but you can use fresh dill or basil for a different twist.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or cream.