---
title: Lobster Ravioli and Shrimp in a Lemon Cream Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lobster-ravioli-and-shrimp-in-a-lemon-cream-sauce-5c115cffc445fa0682146d12
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Shellfish
  - Milk
  - Eggs
  - Wheat
tags:
  - Spicy
rating: 4.5
rating_count: 1500
source_chef: Recipe Development Team
nutrition:
  calories: 750
  protein: 41
  fat: 50
  saturated fat: 25
  carbohydrates: 45
  sugar: 8
  fiber: 6
  cholesterol: 355
  sodium: 1530
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Lobster/lobster-ravioli-and-shrimp-in-a-lemon-cream-sauce.avif"
---

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice @scallions{4}, separating whites from greens. Zest 1 TBSP zest from @lemon{2}; quarter lemons. Trim ends from @zucchini{2}. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.

Rinse and pat @shrimp{20%oz} dry with a paper towel. Season with salt and pepper. Heat a large drizzle of @olive oil{4%tsp} in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat; remove shrimp from pan and set aside. Wipe out pan with a paper towel.

Heat 2 TBSP butter from @butter{6%tbsp} and a large drizzle of olive oil in the same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add @cream cheese{4%tbsp} and @sour cream{4%tbsp}; reduce heat to low. Cook, stirring, until smooth 1 minute. Turn off heat.

Add @lobster ravioli{18%oz} to the pot of boiling water and reduce heat to low. Cook until ravioli are tender and float to the top, 2-5 minutes. Scoop out and reserve 2 cups of the cooking water, then gently drain ravioli.

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

Divide the mixture between plates. Sprinkle with @Parmesan cheese{½%cup}, the lemon zest, scallion greens, and a pinch of @chili flakes{1%tsp}. Serve with remaining lemon wedges for squeezing over.