Lobster Ravioli with Shrimp in Creamy Tomato Sauce

Elevate your dinner with this luxurious pasta dish featuring tender lobster-filled ravioli and perfectly seared shrimp. The creamy tomato sauce, enriched with sour cream and cream cheese, creates a velvety pink hue that coats every bite. A sprinkle of crispy panko breadcrumbs and fresh lemon zest adds texture and brightness.

This recipe comes together quickly, making it ideal for a special weeknight meal or an impressive dinner party. The combination of sweet lobster, briny shrimp and tangy tomato cream sauce is a celebration of flavors that will delight seafood lovers.

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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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView 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. Reserve 1/2 cup pasta water, then drain.
2. While the ravioli cooks, pat the shrimp dry and season with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, stir in the tomato paste and Italian seasoning, cooking for 1 minute until fragrant. Whisk in sour cream and cream cheese until smooth. Gradually add the reserved pasta water, stirring until the sauce is creamy and well combined. Season with salt and pepper to taste.
4. Return the cooked ravioli and shrimp to the skillet, tossing gently to coat in the sauce. Cook for 1-2 minutes until heated through.
5. In a small microwave-safe bowl, melt the remaining 1 tablespoon butter. Stir in panko breadcrumbs and Parmesan cheese. Microwave for 30 seconds, then stir. Continue in 15-second intervals until golden and crispy.
6. Thinly slice the scallions. Zest the lemon. Serve the ravioli and shrimp in bowls, topped with crispy breadcrumbs, scallions and lemon zest.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, adjusting time as needed.

Can I substitute the shrimp?

Absolutely. Scallops or even chicken would be delicious alternatives.

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.