Lobster Ravioli & Shrimp

• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan.

• Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then gently drain.

• While ravioli cook, season shrimp all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.

• Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. • Whisk in cream cheese, sour cream, 2 TBSP butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with remaining Italian Seasoning, salt, and pepper.