---
title: Lobster-Filled Ravioli & Shrimp
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-filled-ravioli-and-shrimp-620c1ec315295878ed2ab905
servings: 2
time required: 30 minutes
difficulty: Medium
allergens:
  - Shellfish
  - Milk
  - Eggs
  - Wheat
tags:
  - Seafood
  - Pasta
  - Cream Sauce
  - Quick
  - Date Night
rating: 4.5
rating_count: 5400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious combination of seafood and creamy lemon sauce
  - theme: Ease of prep
    text: Most found it quick and easy to make, with clear instructions
image: "https://images.recipes.furrysalamander.com/lobster-filled-ravioli-shrimp.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry produce. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}. Trim ends from @zucchini{2%unit}. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.

Rinse @shrimp{6%oz} under cold water, then pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through ~{3%minutes}. Turn off heat; transfer shrimp to a plate and set aside. Wipe out pan.

Heat @butter{5%tbsp} and a large drizzle of @olive oil{2%tbsp} in same pan over low heat. Add scallion whites and cook, stirring, until softened ~{1%minute}. Turn off heat; stir in @cream cheese{2%oz} and @sour cream{2%tbsp} until smooth.

Once water is boiling, add @lobster ravioli{8%oz} to pot and reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top ~{3%minutes}. Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from pot.

Return pan with sauce to low heat. Stir in 1⁄3 cup reserved pasta cooking water and juice from half the lemon. Add 2 TBSP butter; stir constantly until melted. Repeat with another 2 TBSP butter; cook until sauce is creamy ~{2%minutes}. TIP: If sauce seems too thick, stir in more pasta cooking water a splash at a time. Stir in shrimp and zucchini ribbons; cook until zucchini is tender ~{1%minute}. Add drained ravioli and gently stir to coat. Turn off heat. Season with salt and pepper.

Divide ravioli mixture between plates. Sprinkle with @parmesan cheese{2%oz}, scallion greens, and as much lemon zest and @chili flakes{1%tsp} as you like. Serve with any remaining lemon wedges on the side.