Lobster Ravioli with Shrimp in Creamy Tomato Sauce and Zucchini Ribbons

Indulge in a restaurant-quality seafood pasta that’s surprisingly simple to make at home. Plump shrimp and delicate lobster-filled ravioli are coated in a rich, creamy tomato sauce with a hint of warmth from Tuscan heat spice. Thin ribbons of fresh zucchini add a light, crisp contrast, while a sprinkle of Parmesan brings it all together.

This dish is perfect for a special date night or when you want to impress guests without spending hours in the kitchen. The combination of tender pasta, juicy shrimp and velvety sauce creates a memorable meal that feels both decadent and comforting.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

18 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate garlic. Rinse shrimp under cold water and pat dry with paper towels. Season shrimp with salt, pepper and half of the Tuscan Heat Spice (reserve the rest for later).
2. Trim the ends from the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons, rotating as you go. Stop when you reach the seedy core and discard the core. Toss the ribbons in a large bowl with 1 tablespoon olive oil, salt and pepper. Set aside.
3. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for another 30 seconds, stirring constantly. Add 3/4 cup water and the remaining Tuscan Heat Spice. Stir to combine, bring to a gentle simmer and season with salt and pepper.
4. Once the sauce is simmering, add the shrimp to the skillet. Cook until the shrimp are tender and just barely pink, 3-4 minutes. Remove the pan from the heat and stir in the sour cream and 1 tablespoon butter. Season with additional salt and pepper if needed.
5. When the water boils, add the lobster ravioli to the pot. Reduce the heat to a simmer and cook until the ravioli are tender and float to the top, about 4 minutes. Reserve 1/2 cup of the pasta cooking water, then use a slotted spoon to transfer the ravioli to the skillet with the shrimp and sauce. Gently stir to combine. If the sauce seems too thick, add a splash or two of the reserved pasta water. Season with salt and pepper.
6. Divide the ravioli and shrimp among bowls. Top each serving with zucchini ribbons and sprinkle with Parmesan cheese. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before seasoning. Adjust cooking time slightly if needed.

What can I substitute for sour cream?

You can use heavy cream or crème fraîche for a similar creamy texture and tang.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or cream to refresh the sauce.