Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Indulge in a luxurious seafood pasta dish that combines tender lobster ravioli with succulent shrimp, all enveloped in a velvety tomato cream sauce. This recipe brings together the best of land and sea, creating a meal that feels special enough for a celebration yet simple enough for a weeknight dinner.

The sauce is a harmonious blend of tomato paste, cream cheese and sour cream, finished with a touch of lemon zest and buttery panko breadcrumbs for a delightful crunch. Every bite is a symphony of flavors and textures that will have you coming back for more.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView 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. Meanwhile, trim and thinly slice the scallions, separating the white and green parts. Zest the lemon, then cut it into wedges. Squeeze the juice from 2 lemon wedges into a small bowl. Rinse the shrimp under cold water and pat dry with paper towels.
2. Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and stir in some of the lemon zest to taste. Season with salt and pepper. Wipe out the skillet.
3. Once the water is boiling, add the lobster ravioli and reduce the heat to low. Cook, stirring occasionally, until al dente, 3-5 minutes. Reserve 1/2 cup of the pasta cooking water, then turn off the heat. Leave the ravioli in the pot with the remaining water.
4. Season the shrimp all over with salt, pepper and half of the Italian seasoning. Heat a drizzle of olive oil in the same skillet over medium-high heat. Add the shrimp and cook, stirring, until firm and cooked through, 3-4 minutes. Reduce the heat to low.
5. Add 1 tablespoon of butter and the scallion whites to the skillet with the shrimp. Cook until the scallion whites are softened, 30 seconds to 1 minute. Stir in the tomato paste until fully incorporated. Add the reserved pasta cooking water and stir to combine. Whisk in the cream cheese, sour cream, remaining 2 tablespoons butter and the reserved lemon juice until the sauce is creamy, 1-2 minutes. Season with salt, pepper and the remaining Italian seasoning.
6. Using a slotted spoon, transfer the ravioli to the skillet with the shrimp and stir gently to coat with the sauce. Divide the ravioli, shrimp and any remaining sauce among bowls. Sprinkle with the toasted panko, Parmesan cheese, scallion greens and additional lemon zest. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

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

What can I substitute for lobster ravioli?

You can use any filled pasta, such as cheese ravioli or tortellini, but the flavor will differ.

Can I make this dish dairy-free?

You can substitute the butter, cream cheese, sour cream and Parmesan with dairy-free alternatives, but the taste and texture will change.