Lobster Ravioli with Shrimp in Tarragon Cream Sauce

This elegant pasta dish brings together the rich flavors of lobster ravioli and tender shrimp in a luscious tarragon cream sauce. Juicy grape tomatoes add a burst of brightness, while the creamy sour cream and butter sauce ties everything together beautifully. Perfect for a romantic dinner or when you want to impress guests without spending hours in the kitchen.

The key to this recipe is simplicity: quality ingredients shine with minimal fuss. Fresh tarragon lends a subtle anise-like note that complements the seafood and the sauce comes together in minutes. Serve it in shallow bowls and garnish with extra tarragon for a restaurant-worthy presentation.

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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. Wash and dry all produce. Bring a large pot of salted water to a gentle boil. 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. Melt 1 tablespoon of butter in a large pan over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the halved tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling gently, add the lobster 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 running water and pat dry with a paper towel. Add the shrimp to the pan with the tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
5. Add the drained ravioli to the pan with the shrimp. Gently stir in the sour cream, the remaining 1 tablespoon of butter and half of the chopped tarragon (use less if desired). 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 mixture between bowls. Garnish with the remaining chopped tarragon and serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to avoid excess water in the sauce.

What can I substitute for tarragon?

Fresh dill or basil can work, but the flavor will be different. Tarragon has a unique anise-like taste.

Can I make this dish ahead?

It’s best served immediately. If you must reheat, do so gently over low heat and add a splash of water or cream to loosen the sauce.