---
title: Lobster Ravioli and Shrimp in a Lemon Cream Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-and-shrimp-in-a-lemon-cream-sauce-5c115cffc445fa0682146d12
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Milk
  - Eggs
  - Wheat
tags:
  - Spicy
  - Seafood
  - Dinner
rating: 4.5
rating_count: 1500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Luxurious surf n surf dish with creamy lemon sauce
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Lobster/lobster-ravioli-and-shrimp-in-a-lemon-cream-sauce.avif"
---
Bring a #large pot{} of @water{4%quart} to a boil with @salt{1%tsp}. Wash and dry all produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest 1 TBSP from @lemon{2%unit}; quarter lemons. Trim ends from @zucchini{2%unit}. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you reach the seedy core; discard core.

Rinse and pat @shrimp{16%unit} dry with paper towels. Season with @black pepper{1%tsp}. Heat a large drizzle of @olive oil{3%tbsp} in a #large pan{} over medium-high heat. Add shrimp and cook, stirring, until pink and firm, ~{3%minutes} to ~{5%minutes}. Turn off heat; remove from pan and set aside. Wipe out pan with a paper towel.

Heat 2 TBSP @butter{6%tbsp} and a drizzle of olive oil in the same pan over medium heat. Add scallion whites and cook, stirring, until softened, ~{1%minute} to ~{2%minutes}. Add @cream cheese{4%oz} and @sour cream{¼%cup}; reduce heat to low. Cook, stirring, until smooth, ~{1%minute}. Turn off heat.

Add @lobster ravioli{8%unit} to the pot of boiling water and reduce heat to low. Cook until ravioli are tender and float to the top, ~{2%minutes} to ~{5%minutes}. Scoop out and reserve 2 cups cooking water, then gently drain ravioli.

Add zucchini ribbons, shrimp, ⅔ cup cooking water, 2 TBSP butter, and juice from 2 lemon wedges to the pan with sauce. Cook on low heat, stirring, until zucchini is tender, ~{2%minutes} to ~{3%minutes}. Add ravioli and another 2 TBSP butter. Stir until thoroughly combined and butter has melted, ~{1%minute} to ~{2%minutes}. If pan seems dry, gradually add more cooking water until a creamy sauce forms. Season with salt and pepper.

Divide ravioli between plates. Sprinkle with @parmesan cheese{2%tbsp}, lemon zest, scallion greens, and a pinch of @chili flakes{½%tsp}. Serve with remaining lemon wedges for squeezing over.