Lobster Ravioli with Lemon Dill Cream Sauce and Shrimp

Indulge in a luxurious seafood pasta dish that’s perfect for a special dinner at home. Tender lobster ravioli and succulent shrimp are bathed in a creamy lemon dill sauce, then topped with bright, marinated zucchini ribbons for a refreshing crunch. The combination of rich, buttery flavors and fresh citrus makes this meal feel truly elegant.

Despite its gourmet appearance, this recipe comes together in under 30 minutes. With simple techniques like zesting a lemon and shaving zucchini into ribbons, you’ll create a dish that’s as beautiful as it is delicious. Serve it for date night, a celebration or any time you want to impress without spending hours in the kitchen.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a simmer. Wash and dry all produce. Zest the lemon until you have 1 teaspoon, then cut the lemon into wedges. Pick the dill fronds from the stems and roughly chop them. Rinse the shrimp and pat dry with paper towels, then season all over with salt and pepper.
2. Trim the ends from the zucchini. Place one cut end firmly on a work surface. Using a peeler, shave the zucchini lengthwise into ribbons, rotating as needed, until you reach the seedy core. Discard the core. Toss the zucchini ribbons in a large bowl with half the lemon zest, juice from 1 lemon wedge, a drizzle of olive oil, salt and pepper.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the shrimp and cook, stirring, until firm and cooked through, 3-5 minutes. Turn off the heat.
4. While the shrimp cooks, add the ravioli to the simmering water and cook until tender and they float to the top, about 3 minutes. Turn off the heat.
5. Stir the stock concentrate and ¼ cup water into the pan with the shrimp. Bring to a simmer over medium heat, then gently add the ravioli using a slotted spoon. Reduce the heat to low and stir in the sour cream, 1 tablespoon butter, half the dill and a squeeze of lemon juice. Season with salt and pepper. If the sauce seems dry, add a splash more water.
6. Divide the ravioli and shrimp between shallow bowls or plates. Top with the zucchini ribbons. Garnish with the remaining lemon zest and dill. Serve with the remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but adjust the cooking time according to the package instructions. Fresh ravioli cooks quickly, so keep an eye on it.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche for a similar richness. For a lighter option, try plain Greek yogurt.

How do I make the zucchini ribbons without a peeler?

A mandoline slicer works well or you can use a sharp knife to cut thin lengthwise strips. Just be careful to keep them even.