Lobster Ravioli and Shrimp in a Lemon Cream Sauce
with Zucchini Ribbons
- Shellfish
- Milk
- Eggs
- Wheat
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.
Ingredients
4 unit
Scallions
2 unit
Lemon
2 unit
Zucchini
20 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Cream Cheese
(Contains: Milk)
4 tablespoon
Sour Cream
(Contains: Milk)
18 ounce
Lobster Ravioli
(Contains: Eggs, Milk, Shellfish, Wheat)
½ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
6 tablespoon
Butter
(Contains: Milk)
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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 1 TBSP zest from lemons; quarter lemons. 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 pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat; remove from pan and set aside. Wipe out pan with a paper towel.
Heat 2 TBSP butter 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. Cook, stirring, until smooth, 1 minute. Turn off heat.
Add ravioli to pot of boiling water and reduce heat to low. Cook until ravioli are tender and float to the top, 2-5 minutes. Scoop out and reserve 2 cups cooking water, then gently drain ravioli.
Add zucchini ribbons, shrimp, ⅔ cup cooking water, 2 TBSP butter, and juice from 2 lemon wedges to pan with sauce. Cook on low heat, stirring, until zucchini is tender, 2-3 minutes. Add ravioli and another 2 TBSP butter. Stir until thoroughly combined and butter has melted, 1-2 minutes. (TIP: If pan seems dry, gradually add more cooking water until a creamy sauce forms.) Season with salt and pepper.
Divide ravioli between plates. Sprinkle with Parmesan, lemon zest, scallion greens, and a pinch of chili flakes. Serve with remaining lemon wedges for squeezing over.
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