Lobster Ravioli & Shrimp in a Tomato Cream Sauce

• servings: 2 servings
• total time: 25 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 820 kcal
• Total Fat: 46 g
• Saturated Fat: 24 g
• Cholesterol: 355 mg
• Sodium: 1710 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 38 g