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Lobster Ravioli and Shrimp in a Lemon Cream Sauce

Lobster Ravioli and Shrimp in a Lemon Cream Sauce

with Zucchini Ribbons

Family Feast
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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:Spicy
Allergens:ShellfishMilkEggsWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

4 unit

Scallions

2 unit

Lemon

2 unit

Zucchini

20 ounce

Shrimp

(ContainsShellfish)

4 tablespoon

Cream Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

18 ounce

Lobster Ravioli

(ContainsShellfish, Milk, Eggs, Wheat)

½ cup

Parmesan Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

6 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat50 g
Saturated Fat25 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber6 g
Protein41 g
Cholesterol355 mg
Sodium1530 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.