Shrimp with Lobster Ravioli
in a Creamy Tomato Sauce with Zucchini Ribbons
- Shellfish
- Milk
- Eggs
- Wheat
This isn’t your usual ravioli: this is ravioli taken to the heights of luxury. The tender pasta shells are stuffed with lobster meat, so you know they’re going to be special. But it only gets better when you add in tender pink shrimp, turning this dish into a seafood celebration. With a creamy tomato sauce and ribbons of zucchini to finish it off, it becomes the sort of meal you’ll be proud to present as your own.
Ingredients
2 clove
Garlic
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Tuscan Heat Spice
1 unit
Zucchini
1.5 ounce
Tomato Paste
2 tablespoon
Sour Cream
(Contains: Milk)
9 ounce
Lobster Ravioli
(Contains: Shellfish, Milk, Eggs, Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate garlic. Rinse shrimp under cold water, then pat dry with paper towels. Season with salt, pepper, and half the Tuscan Heat Spice (we’ll use the rest in step 3).
Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to seedy core; discard core. Toss ribbons with a large drizzle of olive oil and season with plenty of salt and pepper. Set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 30 seconds to 1 minute. Stir in ½ cup water (¾ cup for 4 servings) and remaining Tuscan Heat Spice until well combined. Bring to a gentle simmer and season with salt and pepper.
Once sauce is simmering, add shrimp to pan. Cook until opaque and cooked through, 3-4 minutes. Turn off heat; stir in sour cream and 1 TBSP butter until melted. Season with salt and pepper.
Once water is boiling, add ravioli to pot. Reduce heat to a simmer. Cook until ravioli are tender and float to the top, 3-4 minutes. Reserve ½ cup cooking water, then remove ravioli from pot with a slotted spoon. Gently stir into pan with shrimp. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems very thick.
Divide ravioli mixture between bowls. Top with zucchini ribbons and sprinkle with Parmesan.
