Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Indulge in a luxurious seafood pasta that brings together tender lobster ravioli and perfectly seared shrimp. The creamy tomato sauce, enriched with cream cheese and sour cream, clings to every bite, while a crunchy lemon-panko topping adds a delightful contrast. Finished with Parmesan and fresh scallions, this dish is a celebration of flavors and textures.

This recipe is surprisingly quick to make, coming together in just 25 minutes. It’s perfect for a special weeknight dinner or when you want to impress guests without spending hours in the kitchen. Serve with lemon wedges on the side for an extra burst of brightness.

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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. Wash and dry all produce. Zest the lemon, then quarter it. Thinly slice the scallions, separating white and green parts. 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, until golden brown, 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. Add the lobster ravioli to the boiling water, then immediately reduce heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1/2 cup of pasta cooking water, then turn off heat. Leave the ravioli in the pot with the remaining water.
4. Meanwhile, season the shrimp with half the Italian seasoning, salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.
5. Add 1 tablespoon butter and the scallion whites to the pan with the shrimp. Cook until softened, about 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 a squeeze of lemon juice until creamy, 1-2 minutes. Season with the remaining Italian seasoning, salt and pepper.
6. Using a slotted spoon, transfer the ravioli to the pan with the sauce and stir to coat. Divide among bowls. Sprinkle with the lemony panko, Parmesan, scallion greens and any remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, but adjust the cooking time according to the package instructions. Fresh ravioli cooks in 3-4 minutes; frozen may take a bit longer.

Can I substitute the shrimp?

Absolutely. Scallops or chunks of firm white fish would work well. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or milk to revive the sauce.