Lobster Ravioli with Shrimp in Creamy Tomato Sauce

This luxurious pasta dish combines tender lobster ravioli with succulent seared shrimp, all enveloped in a velvety tomato cream sauce. A crispy Parmesan breadcrumb topping and a sprinkle of fresh lemon zest add the perfect finishing touches.

Ready in just 30 minutes, this restaurant-quality meal is surprisingly simple to make at home. The creamy sauce comes together quickly with sour cream and cream cheese, while the panko breadcrumbs provide a delightful crunch. Serve it for a special date night or whenever you crave something indulgent.

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Ingredients

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Meanwhile, pat the shrimp dry with paper towels and season with salt and pepper. Heat a drizzle of 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. In the same skillet, reduce heat to medium. Add the tomato paste, sour cream, cream cheese and Italian seasoning. Stir until smooth and heated through, about 2 minutes. If the sauce is too thick, add a splash of pasta water.
4. Add the cooked ravioli and shrimp to the skillet, tossing gently to coat with the sauce. Cook for 1-2 minutes until everything is warmed through.
5. In a small bowl, combine the panko breadcrumbs and Parmesan cheese. Sprinkle the mixture over the pasta or serve on the side.
6. Zest the lemon and sprinkle the zest over the dish. Slice the scallions thinly and garnish. Serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, adding an extra minute if needed.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche for a similar tangy flavor and creamy texture.

How do I store leftovers?

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