Creamy Lemon Lobster Ravioli and Shrimp

🥘 Ingredients

• butter
  1 tbsp
• chili flakes
  ½ tsp
• cream cheese
  4 oz
• lemon
  1 unit
• lobster ravioli
  12 oz
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• pepper
  to taste unit
• salt
  to taste unit
• scallions
  2 pieces
• shrimp
  12 oz
• sour cream
  ½ cup
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

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 . Trim ends from zucchini . Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.

   scallions: 2 pieces, lemon: 1 unit, zucchini: 2 unit
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 over medium-high heat. Add shrimp and cook, stirring, until pink and firm ⏱️ 3 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.

   shrimp: 12 oz, salt: to taste unit, pepper: to taste unit, olive oil: 1 tbsp
3. 

   3

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

   butter: 1 tbsp, cream cheese: 4 oz, sour cream: ½ cup
4. 

   4

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

   lobster ravioli: 12 oz
5. 

   5

   Add zucchini ribbons, shrimp, ⅓ cup cooking water, butter, and juice from 2 lemon wedges to pan with sauce. Stir over low heat until zucchini is tender ⏱️ 2 minutes . Add ravioli and butter. Stir until thoroughly combined and butter has melted ⏱️ 1 minutes . 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: ¼ cup, chili flakes: ½ tsp