Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Indulge in a luxurious seafood pasta that’s surprisingly simple to prepare. Plump lobster ravioli and juicy shrimp are bathed in a velvety tomato cream sauce, then finished with crispy golden breadcrumbs and bright lemon zest. Every bite is a celebration of coastal flavors.

This dish comes together in under 30 minutes, making it perfect for a special weeknight dinner or an impressive date night. The creamy sauce gets its richness from cream cheese and sour cream, while a touch of Italian seasoning adds depth. Don’t skip the toasted panko-it adds the perfect crunch.

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

18 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

2 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 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 parts from the green tops. Zest the lemons until you have 2 teaspoons of zest. Quarter one lemon and squeeze the juice from the other into a small bowl. Rinse the shrimp under cold water and pat dry with paper towels.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the panko breadcrumbs and cook, stirring constantly, until golden brown, 3-5 minutes. Transfer to a small bowl and stir in half of the lemon zest. Season with salt and pepper. Wipe out the skillet.
3. Once the water is boiling, add the lobster ravioli to the pot. Reduce the heat to low and cook, stirring occasionally, until al dente, 3-5 minutes. Reserve 1 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 the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Add the shrimp and cook, stirring, until firm and cooked through, 3-5 minutes. Reduce the heat to low.
5. Add the scallion whites and 2 tablespoons butter to the skillet with the shrimp. Cook until the scallion whites are softened, about 1 minute. Stir in the tomato paste until the shrimp are fully coated, about 1 minute. Pour in 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 smooth and creamy, 1-2 minutes. Season with the remaining Italian seasoning, salt and pepper.
6. Using a slotted spoon, transfer the ravioli from the pot to the skillet with the shrimp. Gently stir to coat the ravioli with the sauce. Divide the ravioli, shrimp and any remaining sauce among serving bowls. Sprinkle with the toasted panko, Parmesan cheese, scallion greens and the remaining lemon zest. Serve with the lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, just cook according to package directions, but reduce the boiling time slightly so they don’t become mushy when added to the sauce.

What can I substitute for cream cheese?

Mascarpone or full-fat Greek yogurt can be used in place of cream cheese for a similar creamy texture.

Can I make this dish ahead?

It’s best served fresh, but you can prepare the breadcrumbs and sauce base (without the ravioli) a day ahead. Cook the ravioli and combine just before serving.