Lobster Ravioli with Shrimp in a Creamy Tomato Sauce

This decadent pasta dish combines tender lobster ravioli with succulent seared shrimp in a velvety tomato cream sauce. The sauce gets its richness from cream cheese and sour cream, while a touch of Italian seasoning and fresh lemon zest brightens every bite. A crunchy panko breadcrumb topping adds the perfect contrast.

Ready in under 30 minutes, this recipe is ideal for a special weeknight dinner or an impressive date night meal. Serve with extra lemon wedges for a burst of citrus.

Log in to save recipes and build weekly shopping lists.

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 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon 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. Trim and thinly slice scallions, separating whites from greens. Zest lemon until you have 1 tsp; quarter lemon. Squeeze the juice from 2 lemon wedges into a small bowl. Rinse shrimp under cold water, then pat dry with paper towels.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add panko and cook, stirring, until golden brown, 3-5 minutes. Transfer to a second small bowl and stir in half the lemon zest. Season with salt and pepper. Wipe out pan.
3. Once water is boiling, add ravioli to pot. Reduce heat to low. Cook, stirring occasionally, until al dente, 3-5 minutes. Reserve ½ cup pasta cooking water, then turn off heat. Leave ravioli in pot with remaining water.
4. Meanwhile, season shrimp all over with salt, pepper and half the Italian Seasoning (you’ll use the rest later). Heat a drizzle of olive oil in pan used to toast breadcrumbs over medium-high heat. Add shrimp and cook, stirring, until firm and cooked through, 3-5 minutes. Reduce heat to low.
5. Add scallion whites and 1 TBSP butter to pan with shrimp. Cook until scallion whites are softened, about 1 minute. Stir in tomato paste until shrimp are fully coated, about 1 minute. Add reserved pasta cooking water and stir to combine. Whisk in cream cheese, sour cream, another 2 TBSP butter and reserved lemon juice until combined and creamy, 1-2 minutes. Season with remaining Italian Seasoning, salt and pepper.
6. Using a slotted spoon, transfer ravioli from pot into pan with shrimp. Stir to coat. Divide ravioli, shrimp and any remaining sauce between bowls. Sprinkle with breadcrumbs and Parmesan. Garnish with scallion greens and remaining lemon zest. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, just cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for cream cheese?

Mascarpone or full-fat Greek yogurt work well, though the sauce may be slightly less creamy.

Can I make this dish ahead?

It’s best served fresh, but you can prep the breadcrumbs and slice scallions in advance. Reheat gently with a splash of water.