Lobster Ravioli with Shrimp in Creamy Tomato Sauce and Zucchini Ribbons

This decadent pasta dish combines tender lobster-stuffed ravioli with succulent shrimp, all enveloped in a rich and creamy tomato sauce. The addition of fresh zucchini ribbons adds a light, crisp contrast that makes every bite a delight.

Perfect for a special date night or when you want to impress guests, this recipe comes together quickly with simple ingredients. The creamy sauce is elevated with a touch of sour cream and Parmesan, creating a luxurious finish that will have everyone asking for seconds.

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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. Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Rinse the shrimp under cold water and pat dry with paper towels. Season the 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 over a large bowl, rotating to shave all sides evenly. Stop when you reach the seedy core; discard the core. Toss the zucchini ribbons with a drizzle of olive oil and season generously 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 1/2 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 seasoned shrimp to the skillet. Cook until the shrimp are tender and just barely pink, 3-4 minutes. Remove the skillet from the heat and stir in the sour cream and 1 tablespoon butter. Season with salt and pepper to taste.
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 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, you can use frozen shrimp. Thaw them completely under cold running water and pat dry before seasoning and cooking.

What can I substitute for Tuscan Heat Spice?

A blend of dried oregano, basil, red pepper flakes and a pinch of garlic powder works well as a substitute.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep the zucchini ribbons and mince the garlic in advance. Cook the sauce and pasta just before serving.