Lobster Ravioli with Shrimp in Creamy Tomato Sauce

There’s something undeniably luxurious about tender ravioli filled with fresh lobster and creamy ricotta, especially when paired with perfectly seared shrimp. This dish brings together the best of the sea in a velvety tomato cream sauce that’s both rich and bright.

Topped with golden, crispy panko breadcrumbs and a sprinkle of lemon zest, every bite offers a delightful contrast of textures and flavors. It’s an elegant yet surprisingly simple meal that will make any weeknight feel special.

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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. Trim and thinly slice scallions, separating white parts from green tops. Zest the lemon, then cut it into quarters. Rinse the shrimp under cold water and pat dry with paper towels.
2. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the panko breadcrumbs and cook, stirring frequently, 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 pan.
3. Once the water is boiling, add the lobster ravioli and reduce the heat to low. Cook, stirring occasionally, until the ravioli are al dente and float to the top, about 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. Meanwhile, season the shrimp all over with salt, pepper and half of the Italian seasoning. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the shrimp and cook, stirring, until firm and cooked through, about 3-4 minutes. Reduce the heat to low.
5. Add 1 tablespoon of butter and the scallion whites to the pan with the shrimp. Cook until the scallion whites are softened, about 30-60 seconds. Stir in the tomato paste until fully incorporated. Pour in the reserved pasta cooking water and stir to combine. Whisk in the cream cheese, sour cream, remaining 2 tablespoons of butter and a squeeze of lemon juice until the sauce is creamy, about 1-2 minutes. Season with salt, pepper and the remaining Italian seasoning.
6. Using a slotted spoon, transfer the ravioli directly into the pan with the sauce and stir gently to coat. Divide the ravioli, shrimp and any remaining sauce among bowls. Sprinkle with the panko mixture, 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 lobster ravioli works well. Cook according to package directions, but reduce the boiling time by a minute or two to avoid overcooking.

Can I substitute the shrimp?

Absolutely. Scallops or chunks of firm white fish like cod would be delicious alternatives.

How do I make the sauce dairy-free?

You can use dairy-free cream cheese, sour cream and butter substitutes. The sauce may be slightly thinner but still tasty.