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Creamy Lemon Lobster Ravioli and Shrimp

Creamy Lemon Lobster Ravioli and Shrimp

with Zucchini Ribbons

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Move over, turf. We’re all about surf ‘n’ surf at the moment. Lobster ravioli is paired with succulent seared shrimp for a shellfish soirée. It’s laced with tender ribbons of zucchini and cloaked in a creamy lemon sauce, which ties everything together and adds a mellow tang. This luxurious dish is bursting with flavors and textures that’ll hit you with waves of deliciousness.

Tags:Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


1 unit


10 ounce



2 tablespoon

Cream Cheese


2 tablespoon

Sour Cream


9 ounce

Lobster Ravioli

(ContainsShellfish, Milk, Eggs, Wheat)

¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat50 g
Saturated Fat26 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber7 g
Protein38 g
Cholesterol360 mg
Sodium1660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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 lemon. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.


Rinse and pat shrimp dry with paper towels. Season with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring, until pink and firm, 3-4 minutes. Turn off heat; remove from pan and set aside. Wipe out pan.


Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of olive oil in same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add cream cheese and sour cream; reduce heat to low. Stir until smooth, 1 minute. Turn off heat.


Once water is boiling, add ravioli to pot and reduce heat to low. Cook until ravioli are tender and float to the top, 2-5 minutes. Scoop out and reserve 1 cup cooking water, then gently drain.


Add zucchini ribbons, shrimp, ⅓ cup cooking water, 1 TBSP butter (2 TBSP for 4 servings), and juice from 2 lemon wedges (4 wedges for 4) to pan with sauce. Stir over low heat until zucchini is tender, 2-3 minutes. Add ravioli and another 1 TBSP butter (2 TBSP for 4). Stir until thoroughly combined and butter has melted, 1-2 minutes. (TIP: If pan seems dry, add more cooking water, a splash at a time, until a creamy sauce forms.) Season with salt and pepper.


Divide ravioli between plates. Sprinkle with Parmesan, scallion greens, and as much lemon zest and chili flakes as you like. Serve with remaining lemon wedges on the side.