Lobster Ravioli with Pesto Shrimp and Lemony Asparagus

Treat yourself to a quick yet decadent dinner that feels like a special occasion. This dish pairs tender lobster-filled ravioli with succulent shrimp, all tossed in a vibrant basil pesto sauce. The addition of bright lemon, crisp asparagus and sweet grape tomatoes creates a balanced, colorful plate that’s ready in no time.

Perfect for busy weeknights when you crave something elevated, this recipe proves that a gourmet meal doesn’t require hours in the kitchen. With just a handful of ingredients and simple steps, you can enjoy a restaurant-worthy pasta dish at home.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 1/4 cup pasta water before draining.
2. While the ravioli cooks, trim the woody ends from the asparagus and cut into 2-inch pieces. Halve the grape tomatoes. Mince the garlic. Zest and juice the lemon.
3. Pat the shrimp dry with paper towels and season with salt, pepper and Italian seasoning.
4. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Transfer to a plate.
5. In the same skillet, add the remaining 1 teaspoon oil and the butter. Add the asparagus and cook for 3-4 minutes until bright green and tender-crisp. Add the garlic and cook for 30 seconds until fragrant.
6. Add the grape tomatoes and cook for 1-2 minutes until they begin to soften. Stir in the veggie stock concentrate and 2 tablespoons of water, scraping up any browned bits.
7. Return the shrimp to the skillet. Add the cooked ravioli, pesto, lemon zest and lemon juice. Toss to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
8. Remove from heat. Sprinkle with Parmesan cheese and serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for lobster ravioli?

Any filled ravioli, such as cheese or spinach ricotta, will work well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.