Creamy Lemon Lobster Ravioli and Shrimp

🥘 Ingredients

• Parmesan cheese
  ½ cup
• butter
  6 tbsp
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• lemon (zested and quartered)
  2 unit
• lobster ravioli
  18 oz
• olive oil
  4 tsp
• pepper
• salt
• scallions (whites and greens separated)
  4 unit
• shrimp
  20 oz
• sour cream
  4 tbsp
• zucchini (trimmed)
  2 unit

🍳 Cookware

• large pot
• large pan
• large pan
• large pot

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions . Zest and quarter lemon . Trim ends from zucchini . Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.

   scallions: 4 unit (whites and greens separated), lemon: 2 unit (zested and quartered), zucchini: 2 unit (trimmed)
2. 

   2

   Rinse and pat shrimp dry with paper towels. Season with salt and pepper . Heat a large drizzle of olive oil in a large pan (preferably nonstick) over medium-high heat. Add shrimp and cook, stirring, until pink and firm, ⏱️ 3 minutes to ⏱️ 4 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.

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

   3

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

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

   4

   Once water is boiling, add lobster ravioli to the large pot and reduce heat to low. Cook until ravioli are tender and float to the top, ⏱️ 2 minutes to ⏱️ 5 minutes . Scoop out and reserve 1 cup cooking water, then gently drain.

   lobster ravioli: 18 oz
5. 

   5

   Add zucchini ribbons, shrimp, ⅓ cup cooking water, 2 tbsp of the butter, and juice from 2 lemon wedges to the pan with sauce. Stir over low heat until zucchini is tender, ⏱️ 2 minutes to ⏱️ 3 minutes . Add ravioli and another 2 tbsp of the butter. Stir until thoroughly combined and butter has melted, ⏱️ 1 minutes to ⏱️ 2 minutes . (TIP: If pan seems dry, add more cooking water, a splash at a time, until a creamy sauce forms.) Season with salt and pepper.
6. 

   6

   Divide ravioli between plates. Sprinkle with Parmesan cheese , scallion greens, and as much lemon zest and chili flakes as you like. Serve with remaining lemon wedges on the side.

   Parmesan cheese: ½ cup, chili flakes: 1 tsp