Creamy Lemon Lobster Ravioli and Shrimp

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.