Lobster Ravioli with Shrimp in Creamy Tomato Sauce

This decadent pasta dish brings together the best of the sea: tender lobster-stuffed ravioli and perfectly seared shrimp, all enveloped in a luscious, pink-hued tomato cream sauce. The sauce gets its richness from cream cheese and sour cream, while a touch of Italian seasoning adds warmth and depth.

To finish, we top everything with crispy, golden panko breadcrumbs infused with fresh lemon zest and a generous sprinkle of Parmesan cheese. It’s a restaurant-quality meal that’s surprisingly simple to make at home-perfect for a special date night or when you’re craving something truly indulgent.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the scallions and lemon. Zest the lemon, then quarter it. Thinly slice the scallions, separating the white parts from the green tops. Rinse the shrimp under cold water and pat dry with paper towels.
2. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out the pan.
3. Add the lobster ravioli to the boiling water, then immediately reduce the heat to low. Cook, stirring occasionally, until the ravioli are tender and float to the top, 3-4 minutes. Reserve 1/2 cup of the pasta cooking water, then gently drain the ravioli.
4. While the ravioli cooks, season the shrimp with 1/2 teaspoon Italian seasoning, salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce the heat to low.
5. Add 1 tablespoon butter and the scallion whites to the pan with the shrimp. Cook until the scallion whites are softened, about 1 minute. Stir in the tomato paste until fully incorporated, then add the reserved pasta cooking water and stir to combine. Whisk in the cream cheese, sour cream, 2 tablespoons butter and a squeeze of lemon juice until the sauce is creamy, 1-2 minutes. Season with 1/2 teaspoon Italian seasoning, salt and pepper.
6. Add the drained ravioli to the pan with the sauce and gently stir to coat. Divide the ravioli and shrimp between bowls. Sprinkle with the lemony panko, Parmesan cheese, scallion greens and any remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for lobster ravioli?

Any filled pasta like cheese or spinach ravioli works well, though the flavor will be different.

How do I store leftovers?

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