Lobster Ravioli and Shrimp in a Lemon Cream Sauce

🥘 Ingredients

• black pepper
  1 tsp
• butter
  6 tbsp
• chili flakes
  ½ tsp
• cream cheese
  4 oz
• lemon
  2 unit
• lobster ravioli
  8 unit
• olive oil
  3 tbsp
• parmesan cheese
  2 tbsp
• salt
  1 tsp
• scallions
  2 unit
• shrimp
  16 unit
• sour cream
  ¼ cup
• water
  16 c
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of water to a boil with salt . Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Zest 1 TBSP from lemon ; quarter lemons. Trim ends from zucchini . Using a peeler, shave zucchini lengthwise into ribbons, rotating until you reach the seedy core; discard core.

   water: 16 c, salt: 1 tsp, scallions: 2 unit, lemon: 2 unit, zucchini: 2 unit
2. 

   2

   Rinse and pat shrimp dry with paper towels. Season with black 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 to ⏱️ 5 minutes . Turn off heat; remove from pan and set aside. Wipe out pan with a paper towel.

   shrimp: 16 unit, black pepper: 1 tsp, olive oil: 3 tbsp
3. 

   3

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

   butter: 6 tbsp, cream cheese: 4 oz, sour cream: ¼ cup
4. 

   4

   Add lobster ravioli to the pot of boiling water and reduce heat to low. Cook until ravioli are tender and float to the top, ⏱️ 2 minutes to ⏱️ 5 minutes . Scoop out and reserve 2 cups cooking water, then gently drain ravioli.

   lobster ravioli: 8 unit
5. 

   5

   Add zucchini ribbons, shrimp, ⅔ cup cooking water, 2 TBSP butter, and juice from 2 lemon wedges to the pan with sauce. Cook on low heat, stirring, until zucchini is tender, ⏱️ 2 minutes to ⏱️ 3 minutes . Add ravioli and another 2 TBSP butter. Stir until thoroughly combined and butter has melted, ⏱️ 1 minute to ⏱️ 2 minutes . If pan seems dry, gradually add more cooking water until a creamy sauce forms. Season with salt and pepper.
6. 

   6

   Divide ravioli between plates. Sprinkle with parmesan cheese , lemon zest, scallion greens, and a pinch of chili flakes . Serve with remaining lemon wedges for squeezing over.

   parmesan cheese: 2 tbsp, chili flakes: ½ tsp