Lobster Ravioli with Shrimp and Zucchini Ribbons in Lemon Cream Sauce

Elevate your dinner game with this luxurious pasta dish that combines tender lobster-filled ravioli with succulent shrimp and delicate zucchini ribbons. The star of the show is a creamy lemon sauce, enriched with cream cheese and sour cream, that ties everything together beautifully. Finished with a sprinkle of Parmesan, fresh lemon zest and a hint of chili flakes, this meal is a celebration of flavors and textures.

Despite its gourmet appeal, this recipe comes together in just 30 minutes, making it perfect for a weeknight indulgence or a special occasion. The key is to cook the ravioli until they float, sear the shrimp until opaque and create a silky sauce that coats every bite. Serve with extra lemon wedges for a bright, refreshing finish.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 all produce. Trim and thinly slice scallions, separating whites from greens. Zest the lemon, then quarter it. Trim the ends from the zucchini and use a peeler to shave it lengthwise into ribbons, rotating as you go until you reach the seedy core; discard the core.
2. Rinse the 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 the shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer the shrimp to a plate and set aside. Wipe out the pan.
3. Melt 1 tablespoon of butter with a large drizzle of olive oil in the same pan over low heat. Add the scallion whites and cook, stirring, until softened, 1-2 minutes. Turn off the heat and stir in the cream cheese and sour cream until smooth.
4. Once the water is boiling, add the ravioli and reduce the heat to low. Cook until the ravioli are tender and float to the top, 3-4 minutes. Reserve 1 cup of pasta cooking water, then gently drain the ravioli or remove them with a slotted spoon.
5. Return the pan with the sauce to low heat. Stir in 1/3 cup of the reserved pasta cooking water and the juice from half the lemon. Add 2 tablespoons of butter and stir constantly until melted. Repeat with another 2 tablespoons of butter, stirring until the sauce is creamy, 2-3 minutes. If the sauce seems too thick, add more pasta cooking water a splash at a time. Gently stir in the shrimp and zucchini ribbons and cook until the zucchini is tender, 1-2 minutes. Add the drained ravioli and stir to coat. Turn off the heat and season with salt and pepper.
6. Divide the ravioli mixture among plates. Sprinkle with Parmesan, scallion greens and as much lemon zest and chili flakes as you like. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely under cold running water and pat dry before cooking.

What if I can't find lobster ravioli?

You can substitute with any filled ravioli, such as cheese or spinach, though the flavor will differ.

How do I prevent the zucchini ribbons from becoming soggy?

Add them only at the end and cook just until tender, about 1-2 minutes, to maintain a slight crunch.