Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Indulge in a luxurious seafood pasta that’s surprisingly simple to prepare. Plump lobster-filled ravioli and seared shrimp come together in a velvety pink tomato sauce, finished with a crunchy lemony breadcrumb topping. It’s a dish that feels special enough for a date night but quick enough for a weeknight treat.

The secret to the luscious sauce is a combination of cream cheese and sour cream, which adds richness without being heavy. A sprinkle of Parmesan and fresh lemon zest brightens every bite, making this a truly memorable meal.

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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

1.5 ounce 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, wash and dry all produce. Zest the lemon, then cut it into wedges. Trim and thinly slice the scallions, separating the white parts from the green tops. 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 often, until golden brown, about 3-5 minutes. Transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out the skillet.
3. Once the water is boiling, add the lobster ravioli and immediately reduce the heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1/2 cup of the pasta cooking water, then gently drain the ravioli.
4. While the ravioli cook, season the shrimp with 1/2 teaspoon Italian seasoning, salt and pepper. Heat a drizzle of olive oil in the same skillet over medium-high heat. Add the shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce the heat to low.
5. Add 1 tablespoon butter and the scallion whites to the skillet with the shrimp. Cook until softened, about 1 minute. Stir in the tomato paste until fully incorporated, then add the reserved pasta cooking water and whisk to combine. Whisk in the cream cheese, sour cream, remaining 2 tablespoons butter and a squeeze of lemon juice until smooth and creamy, 1-2 minutes. Season with the remaining 1/2 teaspoon Italian seasoning, salt and pepper.
6. Add the drained ravioli to the skillet and gently stir to coat with the sauce. Divide among serving bowls. Sprinkle with the lemony panko, Parmesan cheese, scallion greens and any remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, but check for doneness a minute or two early.

What can I substitute for shrimp?

You can replace shrimp with scallops or cubed firm white fish. Adjust cooking time as needed.

How do I make the sauce thicker?

If the sauce is too thin, let it simmer for an extra minute or two. You can also add a bit more cream cheese.