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. The sauce gets its rich texture from cream cheese and sour cream, while a touch of Italian seasoning adds aromatic depth. A golden panko breadcrumb topping and fresh lemon zest provide a delightful crunch and brightness that elevate every bite.

Perfect for a special date night or when you want to impress without spending hours in the kitchen, this recipe comes together in about 30 minutes. The ravioli cook quickly and the shrimp are seared to perfection. The creamy sauce comes together in the same pan, making cleanup a breeze. Serve with extra lemon wedges for a burst of citrus.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Zest the lemon, then cut it into quarters. Squeeze juice from 2 lemon wedges into a small bowl. Rinse 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 panko and cook, stirring, until golden brown, 3-5 minutes. Transfer to a small bowl and stir in some lemon zest to taste. Season with salt and pepper. Wipe out the pan.
3. Add ravioli to the boiling water. Reduce heat to low and cook until al dente and floating, 3-5 minutes. Reserve 1/2 cup pasta cooking water, then turn off heat. Leave ravioli in the pot with remaining water.
4. Season shrimp with salt, pepper and half the Italian seasoning. Heat a drizzle of olive oil in the same pan over medium-high heat. Add shrimp and cook until firm and cooked through, 3-4 minutes. Reduce heat to low.
5. Add 1 tablespoon butter and scallion whites to the pan with shrimp. Cook until softened, 30 seconds to 1 minute. Stir in tomato paste until fully incorporated. Add reserved pasta water and stir. Whisk in cream cheese, sour cream, remaining 2 tablespoons butter and lemon juice to taste until creamy, 1-2 minutes. Season with salt, pepper and remaining Italian seasoning.
6. Using a slotted spoon, transfer ravioli to the pan with sauce and stir to coat. Divide ravioli, shrimp and sauce among bowls. Top with panko mixture, Parmesan, scallion greens and remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure proper searing.

What can I substitute for lobster ravioli?

Any filled ravioli, such as cheese or mushroom, works well. Adjust cooking time as needed.

Can I make this dairy-free?

Substitute butter with vegan butter, cream cheese with dairy-free cream cheese and sour cream with coconut cream. Use nutritional yeast instead of Parmesan.