Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Treat yourself to a restaurant-quality seafood pasta that’s surprisingly simple to make at home. Tender lobster-stuffed ravioli are paired with perfectly seared shrimp, all nestled in a luscious pink tomato cream sauce. The finishing touch is a sprinkle of golden, lemon-infused panko breadcrumbs that add a delightful crunch.

This dish is a celebration of rich flavors and textures, from the silky sauce to the delicate pasta and juicy shrimp. It’s perfect for a special date night or when you want to impress guests without spending hours in the kitchen.

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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 tablespoon 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 and quarter the lemon. Trim and 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 and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and stir in as much lemon zest as desired. Season with salt and pepper. Wipe out the pan.
3. Add the ravioli to the boiling water and reduce heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1/2 cup of pasta cooking water, then drain the ravioli gently.
4. Season the shrimp with 1/2 tsp Italian seasoning, salt and pepper. Heat another 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 tbsp 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, then add the reserved pasta water. Whisk in the cream cheese, sour cream, remaining 2 tbsp butter and a squeeze of lemon juice until creamy, 1-2 minutes. Season with 1/2 tsp Italian seasoning, salt and pepper.
6. Add the drained ravioli to the pan and stir to coat with sauce. Divide among bowls. Top 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, just follow the package instructions for cooking time. Fresh ravioli cooks faster, so adjust accordingly.

Can I substitute the shrimp?

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

How do I make this dairy-free?

Use dairy-free cream cheese, sour cream and butter alternatives. Omit Parmesan or use a vegan substitute.