Description

Ingredients

For the dish:

1 lb lobster ravioli (fresh or frozen)
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp butter, divided
4 cloves garlic, minced
Salt and pepper to taste
1 tsp Italian seasoning

For the cream sauce:

1 cup heavy cream
½ cup chicken stock or seafood stock
⅓ cup Parmesan cheese, grated
2 tbsp cream cheese
2 tbsp sour cream
1 tbsp tomato paste (optional, for color)
3-4 tbsp fresh lemon juice
¼ cup white wine (optional)

For garnish:

¼ cup fresh parsley, chopped
Green onions, sliced
Lemon wedges
Extra Parmesan cheese for serving

Instructions

Cook the ravioli:

Bring a large pot of salted water to boil. Cook lobster ravioli according to package directions (usually 3-4 minutes for fresh, 4-5 minutes for frozen).
Drain and set aside, reserving ½ cup pasta water.

Sear the shrimp:
3. Pat shrimp dry and season with salt, pepper, and Italian seasoning.
4. Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 2-3 minutes per side until pink and cooked through.
5. Remove shrimp to a plate and set aside.

Make the cream sauce:
6. Reduce heat to medium and add 1 tbsp butter to the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
7. Add wine (if using) and cook for 1 minute to reduce slightly.
8. Pour in chicken stock and bring to a simmer. Cook for 1-2 minutes.
9. Stir in heavy cream, cream cheese, sour cream, and tomato paste. Whisk until smooth and combined.
10. Add Parmesan cheese and cook until melted and sauce thickens slightly, about 2-3 minutes.

Combine and finish:
11. Return shrimp to the skillet and add the cooked ravioli. Gently toss to coat with sauce.
12. Add lemon juice and remaining 2 tbsp butter, stirring gently to combine.
13. Season with salt and pepper to taste. Add pasta water if needed to thin the sauce.

Serve:
14. Plate immediately with shrimp and ravioli evenly distributed. Garnish with fresh parsley, green onions, and extra Parmesan cheese.
15. Serve with lemon wedges for an extra burst of citrus.