Lemon Cream Lobster Ravioli with Seared Shrimp and Zucchini Ribbons

Get ready for a shellfish celebration with this elegant yet easy dish. Plump lobster ravioli and seared shrimp are tossed with tender zucchini ribbons and enveloped in a rich, creamy lemon sauce. The bright citrus cuts through the richness, while a pinch of chili flakes adds a gentle warmth.

This recipe is perfect for a special weeknight dinner or when you want to impress without spending hours in the kitchen. It’s a harmonious blend of textures and flavors that will make any meal feel like a special occasion.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the lobster ravioli according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the ravioli cooks, use a vegetable peeler to slice the zucchini into long ribbons. Set aside.
3. Pat the shrimp dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate.
4. In the same skillet, reduce heat to medium. Add the cream cheese, sour cream and about 1/4 cup of the reserved pasta water. Stir until smooth and creamy. Squeeze in the juice of half the lemon, add the Parmesan and stir until melted. Season with salt, pepper and chili flakes to taste.
5. Add the cooked ravioli, zucchini ribbons and shrimp to the skillet. Toss gently to coat everything in the sauce, adding more pasta water if needed to loosen. Cook for 1-2 minutes until heated through.
6. Serve immediately, garnished with sliced scallions and additional chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Just follow the package instructions for cooking time.

Can I substitute the shrimp?

Absolutely! Scallops or even chicken would be delicious alternatives.

How do I make this dish dairy-free?

Use dairy-free cream cheese, sour cream and Parmesan alternatives. The sauce may be slightly thinner but still tasty.