Lemon Burrata Ravioli with Shrimp and Zucchini Ribbons

This dish brings together the creamy richness of burrata-filled ravioli with the bright, fresh flavors of lemon and basil. Tender shrimp and delicate zucchini ribbons are tossed in a nutty brown butter sauce, then topped with golden toasted breadcrumbs for a satisfying crunch.

Perfect for a special weeknight dinner or an impressive date night meal, this recipe is surprisingly simple to prepare. The combination of textures and flavors will have everyone asking for seconds.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Burrata and Lemon Zest RavioliView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Using a vegetable peeler, shave the zucchini lengthwise into ribbons, rotating to shave all sides. Stop when you reach the seedy core; discard the core. Zest the lemon, then cut it in half. Mince the garlic. Pick the basil leaves from the stems and slice them into thin ribbons.
2. Melt 1/2 tablespoon of butter in a large pan over medium heat. Add the panko breadcrumbs and toast, tossing frequently, until golden brown, about 3-4 minutes. Remove from the pan and set aside. Wipe out any leftover crumbs from the pan.
3. Melt another 1 tablespoon of butter in the same pan over medium-low heat. Add the minced garlic and cook, stirring, until fragrant and the butter just begins to brown and smell nutty, about 1 minute.
4. Once the water is boiling, add the ravioli to the pot. Cook until tender and they float to the top, about 4 minutes. Carefully scoop out and reserve 1/4 cup of the ravioli cooking water, then drain the ravioli.
5. While the ravioli cook, add the shrimp to the pan with the garlic and increase the heat to medium-high. Cook, tossing, until the shrimp are just barely pink, 3-4 minutes. Season with salt and pepper. Add the cooked ravioli, 1 teaspoon of lemon zest, the zucchini ribbons, half of the basil, a squeeze of lemon juice and the remaining 1 tablespoon of butter to the pan. Gently toss to combine and melt the butter.
6. Let the ravioli mixture cook until a thin sauce forms, 1-2 minutes. (Tip: Add a splash of the reserved ravioli cooking water if the mixture seems dry.) Season with salt, pepper and more lemon juice to taste. Divide between bowls or plates. Sprinkle with the toasted breadcrumbs, the remaining basil and a pinch of the remaining lemon zest.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for burrata ravioli?

You can use any cheese-filled ravioli, such as ricotta or four-cheese and add a bit of fresh mozzarella or burrata at the end for creaminess.

How do I make this dish vegetarian?

Simply omit the shrimp and add more zucchini or other vegetables like cherry tomatoes or spinach.