---
title: Lobster Ravioli & Shrimp
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-and-shrimp-5df0107755dc3f6b26442b8d
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Shellfish
  - Wheat
  - Eggs
  - Milk
tags: []
rating: 4.5
rating_count: 30900
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the creamy tomato sauce and seafood combo, though some found the lobster ravioli filling bland or fishy."
  - theme: Ease of prep
    text: "Customers praised the simple instructions and quick cooking time, making it feel like restaurant-quality food at home."
nutrition:
  calories: 820
  fat: 46
  saturated fat: 24
  carbohydrates: 56
  sugar: 8
  fiber: 7
  protein: 38
  cholesterol: 355
  sodium: 1710
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/lobster-ravioli-shrimp.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Zest and quarter @lemon{2%unit} (quarter both lemons for 4 servings). Rinse @shrimp{20%oz} under cold water; pat dry with paper towels.

Heat a large drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup} and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a #small bowl{} and stir in as much lemon zest as you like. Season with @salt{} and @pepper{}. Wipe out pan.

Once water is boiling, add @lobster ravioli{18%oz} to pot and reduce heat to low. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then turn off heat. Leave ravioli in pot with remaining water.

Meanwhile, season shrimp all over with salt, pepper, and half the @italian seasoning{2%tsp} (you’ll use the rest later). Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until firm and cooked through, 3-4 minutes. Reduce heat to low.

Add 1 TBSP of @butter{4%tbsp} (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 30-60 seconds. Stir in @tomato paste{3%oz} until fully incorporated. Add reserved pasta cooking water and stir to combine. Whisk in @cream cheese{4%tbsp}, @sour cream{4%tbsp}, 2 TBSP of the butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes. Season with salt, pepper, and remaining Italian Seasoning.

Using a #slotted spoon{}, transfer ravioli into pan with sauce; stir to coat. Divide ravioli, shrimp, and any remaining sauce between bowls. Sprinkle with panko mixture, @parmesan cheese{½%cup}, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.