Lobster Ravioli with Shrimp and Tarragon Cream Sauce

Treat yourself to a restaurant-quality seafood pasta that’s surprisingly simple to make at home. Plump lobster ravioli and seared shrimp come together in a luscious tarragon cream sauce, punctuated by sweet roasted grape tomatoes. The anise-like flavor of tarragon perfectly complements the delicate sweetness of the shellfish, creating a dish that feels both elegant and comforting.

This recipe is perfect for a special date night or when you want to impress dinner guests without spending hours in the kitchen. With just a handful of fresh ingredients and about 30 minutes, you can serve up a plate of pure indulgence. The key is to cook the ravioli al dente and not overcook the shrimp, ensuring every bite is tender and flavorful.

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Ingredients

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 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 gentle boil. Meanwhile, wash and dry all produce. Halve the grape tomatoes lengthwise. Mince or grate the garlic. Pick the tarragon leaves from the stems and chop them until you have 1 tablespoon (2 tablespoons for 4 servings).
2. Melt 1 tablespoon of butter (2 tablespoons for 4 servings) in a large pan over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the halved tomatoes and cook, stirring occasionally, until they begin to soften, 2-3 minutes. Season with salt and pepper.
3. Once the water is boiling gently, add the lobster ravioli to the pot. Cook until tender, 2-3 minutes. Carefully scoop out and reserve a few splashes of the ravioli cooking water, then drain the ravioli.
4. While the ravioli cook, rinse the shrimp under cool water and pat dry with paper towels. Add the shrimp to the pan with the tomatoes. Cook until pink and just cooked through, 2-3 minutes (3-4 minutes for 4 servings). Season with salt and pepper.
5. Add the drained ravioli to the pan with the shrimp mixture. Gently stir in the sour cream, the remaining 1 tablespoon of butter (2 tablespoons for 4 servings) and half of the chopped tarragon (use less to taste) until everything is well combined. Season with salt and pepper. If the sauce seems too thick, add a splash or two of the reserved ravioli cooking water.
6. Divide the ravioli and shrimp among bowls. Garnish with the remaining chopped tarragon to taste and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

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

What can I substitute for tarragon?

Fresh dill or basil can be used, but the flavor will be different. Tarragon has a unique anise-like taste that pairs beautifully with seafood.

Can I make this dairy-free?

You can substitute the butter with a plant-based alternative and use a dairy-free sour cream. The sauce may be slightly less rich, but still delicious.