Lobster Ravioli with Shrimp and Lemon Cream Sauce

Indulge in a luxurious seafood pasta dish that combines tender lobster-filled ravioli with succulent shrimp, all brought together by a luscious lemon cream sauce. The addition of delicate zucchini ribbons adds a fresh, light contrast, while a sprinkle of Parmesan and chili flakes provides the perfect finishing touch.

This recipe is surprisingly simple to prepare, making it ideal for a special weeknight dinner or an impressive date night meal. Ready in under 30 minutes, it delivers restaurant-quality flavor without the fuss.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView 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

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

saltView ingredient guideLike ingredientDislike ingredient

pepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView 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 and quarter the lemon. Trim ends from zucchini and use a peeler to shave into ribbons, rotating as you go, until you reach the seedy core; discard core.
2. Rinse shrimp under cold water and pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Transfer to a plate and set aside. Wipe out the pan.
3. In the same pan, heat 1 tablespoon butter and a drizzle of olive oil over low heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Turn off heat and stir in cream cheese and sour cream until smooth.
4. Once water is boiling, add ravioli and reduce heat to low. Cook, stirring occasionally, until tender and floating, 3-4 minutes. Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to transfer ravioli to a plate.
5. Return the pan with sauce to low heat. Stir in 1/3 cup reserved pasta water and juice from half the lemon. Add 2 tablespoons butter and stir constantly until melted. Repeat with another 2 tablespoons butter; cook until sauce is creamy, 2-3 minutes. If too thick, add more pasta water a splash at a time. Stir in shrimp and zucchini ribbons; cook until zucchini is tender, 1-2 minutes. Add drained ravioli and gently stir to coat. Turn off heat. Season with salt and pepper.
6. Divide ravioli mixture among plates. Sprinkle with Parmesan, scallion greens and as much lemon zest and chili flakes as desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Cook according to package directions, usually a minute or two longer than fresh.

How do I make zucchini ribbons without a peeler?

You can use a mandoline slicer set to a thin setting or carefully slice the zucchini lengthwise with a sharp knife.

Can I substitute the shrimp?

Absolutely. Scallops or diced chicken breast are great alternatives. Adjust cooking time as needed.