Lobster Ravioli and Shrimp in a Lemon Cream Sauce

🥘 Ingredients

• Parmesan cheese
  ½ cup
• butter
  6 tbsp
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• lemon
  2
• lobster ravioli
  18 oz
• olive oil
  4 tsp
• scallions
  4
• shrimp
  20 oz
• sour cream
  4 tbsp
• zucchini
  2

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 1 TBSP zest from lemon ; quarter lemons. Trim ends from zucchini . Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.

   scallions: 4, lemon: 2, zucchini: 2
2. 

   2

   Rinse and pat shrimp dry with a paper towel. Season with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat; remove shrimp from pan and set aside. Wipe out pan with a paper towel.

   shrimp: 20 oz, olive oil: 4 tsp
3. 

   3

   Heat 2 TBSP butter from butter and a large drizzle of olive oil in the same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add cream cheese and sour cream ; reduce heat to low. Cook, stirring, until smooth 1 minute. Turn off heat.

   butter: 6 tbsp, cream cheese: 4 tbsp, sour cream: 4 tbsp
4. 

   4

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

   lobster ravioli: 18 oz
5. 

   5

   Add zucchini ribbons, the shrimp, ⅔ cup of the reserved cooking water, 2 TBSP butter, and juice from 2 lemon wedges to the pan with the sauce. Cook on low heat, stirring, until the zucchini is tender, 2-3 minutes. Add the ravioli and the remaining 2 TBSP butter. Stir until thoroughly combined and butter has melted, 1-2 minutes. (TIP: If pan seems dry, gradually add more cooking water until a creamy sauce forms). Season with salt and pepper.
6. 

   6

   Divide the mixture between plates. Sprinkle with Parmesan cheese , the lemon zest, scallion greens, and a pinch of chili flakes . Serve with remaining lemon wedges for squeezing over.

   Parmesan cheese: ½ cup, chili flakes: 1 tsp