Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Treat yourself to a restaurant-quality meal at home with this decadent dish featuring lobster-filled ravioli and juicy shrimp. The creamy tomato sauce, enriched with cream cheese and Parmesan, coats every bite in velvety goodness. A sprinkle of golden panko breadcrumbs adds a delightful crunch, while fresh lemon zest brightens the flavors.

This recipe comes together in just 30 minutes, making it perfect for a special weeknight dinner or an impressive date night. The combination of tender pasta, sweet shrimp and rich sauce is sure to become a favorite. Serve with a simple green salad for a complete meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView 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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 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. Drain and set aside.
2. While the ravioli cooks, pat the shrimp dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the scallions (white and light green parts, sliced) and cook until softened, about 1 minute. Stir in the tomato paste and Italian seasoning, cooking for 30 seconds.
4. Add the cream cheese and sour cream, stirring until melted and smooth. Gradually whisk in 1/4 cup of water (or pasta cooking water) to thin the sauce. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
5. Return the cooked ravioli and shrimp to the skillet, tossing gently to coat with the sauce. Cook for 1-2 minutes until heated through.
6. In a small nonstick skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 2-3 minutes. Remove from heat.
7. Serve the ravioli and shrimp in bowls. Top with the crispy breadcrumbs and a sprinkle of lemon zest. Garnish with sliced scallion greens if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, 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 like cheese ravioli or tortellini, though the flavor will differ.

Can I make this dish ahead?

It’s best served fresh, but you can prepare the sauce and breadcrumbs in advance. Reheat gently and add cooked pasta and shrimp just before serving.