Lobster-Filled Ravioli & Shrimp

🥘 Ingredients

• Parmesan cheese
  ½ cup
• butter
  6 tbsp
• chili flakes
  1 tsp
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• lemon
  1 unit
• lobster ravioli
  18 oz
• olive oil
  2 tsp
• paper towels
• pepper
• salt
• scallions
  2 unit
• shrimp
  20 oz
• sour cream
  4 tbsp
• zucchini
  2 unit

🍳 Cookware

• large pot
• large, preferably nonstick pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   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
3. 

   3

   Rinse shrimp under cold water, then pat dry with paper towels . Season with salt and pepper .

   shrimp: 20 oz, paper towels, salt, pepper
4. 

   4

   Heat a large drizzle of cooking oil in a large, preferably nonstick pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, ⏱️ 4 minutes .

   cooking oil: 2 tsp
5. 

   5

   Turn off heat; transfer shrimp to a plate and set aside. Wipe out pan.
6. 

   6

   Heat 1 TBSP butter (2 TBSP for 4 servings) and a large drizzle of olive oil in the same pan over low heat. Add scallion whites and cook, stirring, until softened, ⏱️ 2 minutes .

   butter: 6 tbsp, olive oil: 2 tsp
7. 7

   Turn off heat; stir in cream cheese and sour cream until smooth.

   cream cheese: 4 tbsp, sour cream: 4 tbsp
8. 8

   Once water is boiling, add lobster ravioli to the pot and reduce heat to low. Cook, exploring occasionally, until ravioli are tender and float to the top, ⏱️ 4 minutes .

   lobster ravioli: 18 oz
9. 9

   Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from the pot.
10. 10

    Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta cooking water (1/2 cup for 4 servings) and juice from half the lemon (whole lemon for 4).
11. 11

    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.
12. 12

    Stir in shrimp and zucchini ribbons; cook until zucchini is just tender, ⏱️ 2 minutes . Add drained ravioli and gently stir to coat.
13. 13

    Turn off heat. Season with salt and pepper.
14. 14

    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: ½ cup, chili flakes: 1 tsp