Lemon Cream Lobster Ravioli with Seared Shrimp and Zucchini Ribbons

Treat yourself to a shellfish soirée with this elegant yet easy-to-make dish. Plump shrimp and delicate lobster ravioli are bathed in a luscious lemon cream sauce, while ribbons of zucchini add a fresh, tender bite. It’s a restaurant-quality meal that comes together in under 30 minutes.

The sauce, enriched with cream cheese and sour cream, gets a bright kick from fresh lemon zest and juice. A sprinkle of Parmesan and chili flakes on top adds the perfect finishing touch. Serve with extra lemon wedges for a burst of citrus.

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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

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView 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 all produce. Trim and thinly slice scallions, separating whites from greens. Zest 1 tablespoon zest from lemon; quarter lemon. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.
2. Rinse and pat shrimp dry with paper towels. Season with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat; remove from pan and set aside. Wipe out pan with a paper towel.
3. Heat 1 tablespoon butter and a large drizzle of olive oil in the same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add cream cheese and sour cream; reduce heat to low. Cook, stirring, until smooth, 1 minute. Turn off heat.
4. Add ravioli to the pot of boiling water and reduce heat to low. Cook until ravioli are tender and float to the top, 2-5 minutes. Scoop out and reserve 1 cup cooking water, then gently drain ravioli.
5. Add zucchini ribbons, shrimp, 1/3 cup cooking water, 1 tablespoon butter and juice from 2 lemon wedges to the pan with sauce. Cook on low heat, stirring, until zucchini is tender, 2-3 minutes. Add ravioli and another 1 tablespoon butter. Stir until thoroughly combined and butter has melted, 1-2 minutes. (Tip: If pan seems dry, gradually add more cooking water until a creamy sauce forms.) Season with salt and pepper.
6. Divide ravioli between plates. Sprinkle with Parmesan, lemon zest, scallion greens and a pinch of chili flakes. Serve with remaining lemon wedges for squeezing over.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for lobster ravioli?

Any filled ravioli, such as cheese or spinach, will work well.

How do I store leftovers?

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