Lobster-Filled Ravioli & Shrimp

🥘 Ingredients

• butter
  5 tbsp
• chili flakes
  1 tsp
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• lemon
  1 unit
• lobster ravioli
  8 oz
• olive oil
  2 tbsp
• parmesan cheese
  2 oz
• scallions
  2 unit
• shrimp
  6 oz
• sour cream
  2 tbsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry 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 as you go, until you get to the seedy core; discard core.

   scallions: 2 unit, lemon: 1 unit, zucchini: 2 unit
2. 

   2

   Rinse shrimp under cold water, then pat dry with paper towels. Season with salt and pepper. Heat a large drizzle of cooking oil 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.

   shrimp: 6 oz, cooking oil: 1 tbsp
3. 

   3

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

   butter: 5 tbsp, olive oil: 2 tbsp, cream cheese: 2 oz, sour cream: 2 tbsp
4. 

   4

   Once water is boiling, add lobster ravioli 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.

   lobster ravioli: 8 oz
5. 

   5

   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.
6. 

   6

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

   parmesan cheese: 2 oz, chili flakes: 1 tsp