Lobster Ravioli and Shrimp

🥘 Ingredients

• butter
  2 tbsp
• garlic
  2 cloves
• heirloom grape tomatoes
  8 oz
• lobster ravioli
  1 pack
• pepper
  1 tsp
• salt
  1 tsp
• shrimp
  8 oz
• sour cream
  2 tbsp
• tarragon
  1 tbsp

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve heirloom grape tomatoes lengthwise. Mince garlic . Pick tarragon leaves from stems, then chop until you have 1 tbsp.

   heirloom grape tomatoes: 8 oz, garlic: 2 cloves, tarragon: 1 tbsp
2. 

   2

   Melt 1 tbsp butter in a large pan over medium heat. Add garlic and cook until fragrant ⏱️ 1 minutes . Add tomatoes and cook until slightly softened ⏱️ 2 minutes . Season with salt and pepper .

   butter: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Once water is boiling, add lobster ravioli to pot. Cook until tender and floating ⏱️ 4 minutes . Carefully scoop out and reserve a few big splashes of cooking water, then drain.

   lobster ravioli: 1 pack
4. 

   4

   While ravioli cook, rinse shrimp , then pat dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink ⏱️ 2 minutes . Season with salt and pepper.

   shrimp: 8 oz
5. 

   5

   Add ravioli to pan with shrimp. Gently stir in sour cream , 1 tbsp butter, and half the tarragon and combine. Season with salt and pepper.

   sour cream: 2 tbsp
6. 

   6

   Divide ravioli mixture between bowls. Garnish with remaining tarragon and serve.