Lobster Ravioli & Shrimp

🥘 Ingredients

• butter
  3 tbsp
• cream cheese
  2 oz
• italian seasoning
  1 tsp
• lemon
  1 lemon
• lobster ravioli
  8 oz
• olive oil
  2 tbsp
• panko breadcrumbs
  ¼ cup
• parmesan cheese
  2 tbsp
• pepper
• salt
• scallions
  2 scallions
• shrimp
  12 pieces
• sour cream
  2 tbsp
• tomato paste
  1 tbsp
• water

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   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 . Rinse shrimp under cold water and pat dry with paper towels.

   water, scallions: 2 scallions, lemon: 1 lemon, shrimp: 12 pieces
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add panko breadcrumbs and cook, stirring, until golden brown ⏱️ 3 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.

   olive oil: 2 tbsp, panko breadcrumbs: ¼ cup, salt, pepper
3. 

   3

   Once water is boiling, add lobster ravioli to pot and reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top ⏱️ 4 minutes . Reserve ½ cup pasta cooking water, then turn off heat. Leave ravioli in pot with remaining water.

   lobster ravioli: 8 oz
4. 

   4

   Meanwhile, season shrimp all over with salt, pepper, and half the italian seasoning . 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 minutes . Reduce heat to low.

   italian seasoning: 1 tsp
5. 

   5

   Add 1 TBSP butter and scallion whites to pan with shrimp. Cook until scallion whites are softened ⏱️ 30 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 minutes . Season with salt, pepper, and remaining italian seasoning.

   butter: 3 tbsp, tomato paste: 1 tbsp, cream cheese: 2 oz, sour cream: 2 tbsp
6. 

   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 cheese , scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.

   parmesan cheese: 2 tbsp