Lobster Ravioli with Shrimp in Creamy Tomato Sauce

This decadent pasta dish combines tender lobster-stuffed ravioli with perfectly seared shrimp, all enveloped in a luscious tomato cream sauce. The sauce gets its velvety texture from cream cheese and sour cream, while a hint of Italian seasoning adds warmth. A sprinkle of lemony golden panko breadcrumbs provides a delightful crunch and fresh lemon zest brightens every bite.

Ready in about 30 minutes, this recipe is perfect for a special weeknight dinner or an impressive date night meal. The combination of lobster and shrimp makes it a true crustacean celebration that will have everyone asking for seconds.

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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 whites from greens. 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. Turn off heat, transfer panko 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 ravioli and reduce heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1/2 cup pasta cooking water, then gently drain the ravioli.
4. Season the shrimp with 1/2 teaspoon 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, then add the reserved pasta cooking water and stir. Whisk in the cream cheese, sour cream, remaining 2 tablespoons butter and a squeeze of lemon juice until creamy, 1-2 minutes. Season with 1/2 teaspoon Italian seasoning, salt and pepper.
6. Add the drained ravioli to the pan and stir to coat in the sauce. Divide between 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, frozen ravioli works well. Cook according to package directions, but keep an eye on the timing as it may vary slightly.

What can I substitute for shrimp?

You can replace shrimp with cooked chicken or omit it for a vegetarian version. The sauce and ravioli are flavorful enough on their own.

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 refresh the sauce.