---
title: Creamy Lemon Lobster Ravioli and Shrimp
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w5-r16-lobster-ravioli-and-shrimp-in-a-lemon-cream-sauce-5cf80ba78b02f000174b6186
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Shellfish
  - Milk
  - Eggs
  - Wheat
tags:
  - Kid Friendly
rating: 4.5
rating_count: 4100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers rave about the smooth, velvety taste and rich textures that make this a standout favorite.
  - theme: Portions
    text: The generous serving size easily stretches to three satisfying meals, making it great value.
nutrition:
  calories: 800
  protein: 38
  fat: 50
  saturated fat: 26
  carbohydrates: 43
  sugar: 8
  fiber: 7
  cholesterol: 360
  sodium: 1660
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/creamy-lemon-lobster-ravioli-and-shrimp.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and thinly slice @scallions{4%unit}(whites and greens separated). Zest and quarter @lemon{2%unit}(zested and quartered). Trim ends from @zucchini{2%unit}(trimmed). 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 paper towels. Season with @salt{} and @pepper{}. Heat a large drizzle of @olive oil{4%tsp} in a #large pan{} (preferably nonstick) over medium-high heat. Add shrimp and cook, stirring, until pink and firm, ~{3%minutes} to ~{4%minutes}. Turn off heat; remove from pan and set aside. Wipe out pan.

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

Once water is boiling, add @lobster ravioli{18%oz} to the #large pot{} and reduce heat to low. Cook until ravioli are tender and float to the top, ~{2%minutes} to ~{5%minutes}. Scoop out and reserve 1 cup cooking water, then gently drain.

Add zucchini ribbons, shrimp, ⅓ cup cooking water, 2 tbsp of the butter, and juice from 2 lemon wedges to the pan with sauce. Stir over low heat until zucchini is tender, ~{2%minutes} to ~{3%minutes}. Add ravioli and another 2 tbsp of the butter. Stir until thoroughly combined and butter has melted, ~{1%minutes} to ~{2%minutes}. (TIP: If pan seems dry, add more cooking water, a splash at a time, until a creamy sauce forms.) Season with salt and pepper.

Divide ravioli between plates. Sprinkle with @Parmesan cheese{½%cup}, scallion greens, and as much lemon zest and @chili flakes{1%tsp} as you like. Serve with remaining lemon wedges on the side.