Lobster Ravioli with Shrimp in Creamy Tomato Sauce and Zucchini Ribbons

Treat yourself to a restaurant-quality meal at home with this decadent seafood pasta. Plump lobster-filled ravioli and juicy shrimp are bathed in a velvety tomato cream sauce, while ribbons of fresh zucchini add a light, elegant touch. It’s a celebration of flavors and textures that feels special enough for a date night yet simple enough for a weeknight indulgence.

The secret to the sauce lies in the combination of tomato paste, sour cream and a hint of Tuscan heat spice, which creates a rich, savory base without being heavy. Paired with al dente ravioli and perfectly cooked shrimp, every bite is a delight. Serve it with a sprinkle of Parmesan and enjoy the compliments!

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon 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. Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate the garlic. Rinse the shrimp under cool water and pat dry with paper towels. Season the shrimp with salt, pepper and ½ tablespoon of the Tuscan Heat Spice (reserve the rest for later).
2. Trim the ends from the zucchini. Using a vegetable peeler and working over a large bowl, shave the zucchini lengthwise into thin ribbons, rotating until you reach the core; discard the core. Toss the zucchini ribbons in the bowl with a generous drizzle of olive oil and season with 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 30 seconds, stirring constantly. Add ½ cup water and the remaining Tuscan Heat Spice, stirring to combine. Bring to a gentle simmer and season with salt and pepper.
4. Once the sauce is simmering, add the seasoned shrimp to the skillet. Cook until the shrimp are pink and tender, 3-4 minutes. Turn off the heat and stir in the sour cream and 1 tablespoon butter. Season with additional salt and pepper if needed.
5. When the water is boiling, add the lobster ravioli to the pot. Reduce the heat to maintain a gentle simmer. Cook until the ravioli are tender and float to the surface, about 4 minutes. Reserve ½ cup of the pasta cooking water, then use a slotted spoon to transfer the ravioli to the skillet with the shrimp. Gently stir to combine. If the sauce seems too thick, add a splash or two of the reserved pasta water.
6. Divide the ravioli and shrimp mixture among serving bowls. Top with the 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.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon red pepper flakes and ¼ teaspoon garlic powder.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the zucchini ribbons and sauce base in advance.