Lobster Ravioli and Shrimp
in a Tomato Cream Sauce
Tender ravioli are pretty much great in any form, but they’re especially great when packed with fresh lobster and pillowy ricotta. Add succulent, seared shrimp to the mix and it’s a crustacean celebration! This divine dish is taken to the next level with a creamy, pink-hued tomato sauce, golden crispy breadcrumbs, and a sprinkle of fresh lemon zest. Be still, our pasta-loving hearts…
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Lemon
10 ounce
Shrimp
(Contains Shellfish)
½ cup
Panko Breadcrumbs
(Contains Wheat)
9 ounce
Lobster Ravioli
(Contains Eggs, Milk, Shellfish, Wheat)
1 teaspoon
Italian Seasoning
3 tablespoon
Tomato Paste
2 tablespoon
Cream Cheese
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Instructions
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.
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.
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.
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.
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.
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.
