Lobster Ravioli in Lemon Cream Sauce with Shrimp and Zucchini

Get ready for a seafood lover’s dream: tender lobster ravioli paired with succulent seared shrimp, all wrapped in a velvety lemon cream sauce. Ribbons of zucchini add a fresh, light crunch, while the tangy sauce ties everything together beautifully. This dish is pure indulgence-perfect for a special dinner at home.

Don’t let the elegant presentation fool you; this recipe comes together in under 30 minutes. With simple, chef-selected ingredients, you can create a restaurant-quality meal that’s bursting with flavor. The creamy sauce, bright lemon and gentle heat from chili flakes make every bite unforgettable.

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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 and quarter the lemon. Trim the ends from the zucchini. Using a peeler, shave the zucchini lengthwise into ribbons, rotating until you reach the seedy core; discard the core.
2. Rinse and pat the shrimp dry with paper towels. Season with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the shrimp and cook, stirring, until pink and firm, 3-4 minutes. Turn off the heat, remove the shrimp from the pan and set aside. Wipe out the pan.
3. Heat 1 tablespoon butter and a drizzle of olive oil in the same pan over medium heat. Add the scallion whites and cook, stirring, until softened, 1-2 minutes. Add the cream cheese and sour cream; reduce the heat to low. Stir until smooth, about 1 minute. Turn off the heat.
4. Once the water is boiling, add the ravioli to the pot and reduce the heat to low. Cook until the ravioli are tender and float to the top, 2-5 minutes. Scoop out and reserve 1 cup of cooking water, then gently drain the ravioli.
5. Add the zucchini ribbons, cooked shrimp, 1/3 cup reserved cooking water, 1 tablespoon butter and the juice from 2 lemon wedges to the pan with the sauce. Stir over low heat until the zucchini is tender, 2-3 minutes. Add the ravioli and another 1 tablespoon butter. Stir until thoroughly combined and the butter has melted, 1-2 minutes. If the pan seems dry, add more cooking water a splash at a time until a creamy sauce forms. Season with salt and pepper.
6. Divide the ravioli 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 ravioli?

Yes, you can use frozen lobster ravioli. Just follow the package instructions for cooking time and drain well before adding to the sauce.

What can I substitute for zucchini?

You can substitute zucchini with yellow squash or even thin strips of bell pepper for a different texture and flavor.

Is this recipe gluten-free?

The recipe as written is not gluten-free due to the ravioli. However, you can use gluten-free ravioli and check that all other ingredients are gluten-free.