Lobster Ravioli & Shrimp

🥘 Ingredients

• butter
  4 tbsp
• cream cheese
  4 tbsp
• italian seasoning
  2 tsp
• lemon
  2 unit
• lobster ravioli
  18 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• pepper
• salt
• scallions
  4 unit
• shrimp
  20 oz
• sour cream
  4 tbsp
• tomato paste
  3 oz

🍳 Cookware

• large pot
• large pan
• small bowl
• slotted spoon

1. 

   1

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

   scallions: 4 unit, lemon: 2 unit, shrimp: 20 oz
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add panko breadcrumbs 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.

   olive oil: 1 tbsp, panko breadcrumbs: ½ cup, salt, pepper
3. 

   3

   Once water is boiling, add lobster ravioli 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.

   lobster ravioli: 18 oz
4. 

   4

   Meanwhile, season shrimp all over with salt, pepper, and half the italian seasoning (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.

   italian seasoning: 2 tsp
5. 

   5

   Add 1 TBSP of butter (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 until fully incorporated. Add reserved pasta cooking water and stir to combine. Whisk in cream cheese , sour cream , 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.

   butter: 4 tbsp, tomato paste: 3 oz, cream cheese: 4 tbsp, sour cream: 4 tbsp
6. 

   6

   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 , scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.

   parmesan cheese: ½ cup