Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Scanned Recipes

    Lobster Ravioli & Shrimp in a Tomato Cream Sauce

    Dinner
    Seafood
    ​

    2 servings

    doses

    25 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    2 unit Scallions

    1 unit Lemon

    10 ounce Shrimp

    ½ cup Panko Breadcrumbs

    9 ounce Lobster Ravioli

    1 teaspoon Italian Seasoning

    1 ½ ounce Tomato Paste

    2 tablespoon Cream Cheese

    2 tablespoon Sour Cream

    ¼ cup Parmesan Cheese

    3 tablespoon Butter

    1 tablespoon Olive Oil

    Salt

    Pepper

    Instruções

    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 and quarter lemon (quarter both lemons for 4 servings). Rinse shrimp under cold water; pat dry with paper towels.

    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 reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then turn off heat. Leave ravioli in pot with remaining water.

    Meanwhile, season shrimp all over with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until firm 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, 30-60 seconds. Stir in tomato paste until fully incorporated. Add reserved pasta cooking water and 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. Season with salt, pepper, and remaining Italian Seasoning.

    Using a slotted spoon, transfer ravioli into pan with sauce; stir to coat. Divide ravioli, shrimp, and any remaining sauce between bowls. Sprinkle with panko mixture, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    820 kcal

    Gordura Total

    46 g

    Gordura Saturada

    24 g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    355 mg

    Sódio

    1710 mg

    Carboidratos Totais

    56 g

    Fibra Alimentar

    7 g

    Açúcares Totais

    8 g

    Proteína

    38 g

    2 servings

    doses

    25 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

    Recolha, personalize e partilhe receitas com o Umami. Para iOS e Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Termos • Privacidade • FAQ

    • Make primary photo
    • Delete photo

    Ingredientes

    2 unit Scallions

    1 unit Lemon

    10 ounce Shrimp

    ½ cup Panko Breadcrumbs

    9 ounce Lobster Ravioli

    1 teaspoon Italian Seasoning

    1 ½ ounce Tomato Paste

    2 tablespoon Cream Cheese

    2 tablespoon Sour Cream

    ¼ cup Parmesan Cheese

    3 tablespoon Butter

    1 tablespoon Olive Oil

    Salt

    Pepper

    Instruções

    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 and quarter lemon (quarter both lemons for 4 servings). Rinse shrimp under cold water; pat dry with paper towels.

    2

    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.

    3

    Once water is boiling, add ravioli to pot and reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then turn off heat. Leave ravioli in pot with remaining water.

    4

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

    5

    Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 30-60 seconds. Stir in tomato paste until fully incorporated. Add reserved pasta cooking water and 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. Season with salt, pepper, and remaining Italian Seasoning.

    6

    Using a slotted spoon, transfer ravioli into pan with sauce; stir to coat. Divide ravioli, shrimp, and any remaining sauce between bowls. Sprinkle with panko mixture, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.