Shrimp with Lobster Ravioli
in a Creamy Tomato Sauce with Zucchini Ribbons
This isn’t your usual ravioli: this is ravioli taken to the heights of luxury. The tender pasta shells are stuffed with lobster meat, so you know they’re going to be special. But it only gets better when you add in tender pink shrimp, turning this dish into a seafood celebration. With a creamy tomato sauce and ribbons of zucchini to finish it off, it becomes the sort of meal you’ll be proud to present as your own.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 clove
Garlic
20 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Tuscan Heat Spice
2 unit
Zucchini
6 tablespoon
Tomato Paste
4 tablespoon
Sour Cream
(Contains Milk)
18 ounce
Lobster Ravioli
(Contains Eggs, Milk, Shellfish, Wheat)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring a large pot of salted water to a boil. Wash and dry all produce. Mince or grate garlic. Rinse shrimp under cool running water, then pat dry with paper towels. Season with salt, pepper, and half the Tuscan Heat Spice (we’ll use the rest in step 3).
Trim ends from zucchini. Using a peeler and working over a large bowl, shave zucchini lengthwise into thin ribbons, rotating until you get to the core; discard core. Toss zucchini in bowl with 1 TBSP olive oil. Season with plenty of salt and pepper. Set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add tomato paste and stir continually for 30 seconds. Add ¾ cup water and remaining Tuscan Heat Spice. Stir until well combined. Bring to a gentle simmer and season with salt and pepper.
Once sauce is simmering, add shrimp to pan. Cook until pink and tender, 3-4 minutes. Turn off heat; stir in sour cream and 1 TBSP butter. Season with salt and pepper.
Once water boils, add ravioli to pot. Reduce heat to a simmer. Cook until ravioli are tender and float to the top, about 4 minutes. Reserve ½ cup cooking water, then remove ravioli from pot with a slotted spoon. Gently stir ravioli into pan with shrimp. Season with salt and pepper. TIP: Add a splash or two of pasta water if sauce seems very thick.
Divide ravioli mixture between bowls. Top with zucchini ribbons. Sprinkle with Parmesan.
