Lobster Ravioli with Shrimp in Tomato Cream Sauce

Indulge in a luxurious seafood pasta that combines tender lobster-filled ravioli with perfectly seared shrimp, all enveloped in a velvety tomato cream sauce. The addition of crispy panko breadcrumbs and a hint of fresh lemon zest adds texture and brightness, making every bite a delight.

This dish comes together quickly, using simple ingredients to create a restaurant-worthy meal at home. Whether for a date night or a family dinner, it’s sure to impress.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Lobster RavioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add lobster ravioli and cook according to package directions until al dente. Drain and set aside.
2. While the ravioli cooks, pat shrimp dry and season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add tomato paste and cook, stirring, for 1 minute. Stir in sour cream, cream cheese and Italian seasoning. Cook until smooth and heated through, about 2 minutes.
4. Add the cooked ravioli and shrimp to the skillet, tossing gently to coat with sauce. If the sauce is too thick, add a splash of pasta water.
5. In a small dry skillet over medium heat, toast panko breadcrumbs until golden, about 2 minutes. Remove from heat.
6. Serve the ravioli and shrimp topped with toasted panko, grated Parmesan cheese, sliced scallions and a sprinkle of lemon zest.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen lobster ravioli works well. Cook according to package directions, adjusting time as needed.

What can I substitute for sour cream?

You can use plain Greek yogurt or crème fraîche instead of sour cream.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or milk to refresh the sauce.