Lemon Dill Lobster Ravioli and Shrimp
with Marinated Zucchini Ribbons
Lemon Dill Lobster Ravioli and Shrimp
Bright, citrusy lobster ravioli and shrimp are paired with tender marinated zucchini ribbons for a fresh, elegant seafood pasta with plenty of dill.
Ingredients
For 2 servings
- ¼ ounce Dill
- 1 unit Lemon
- 9 ounce Lobster Ravioli
- 10 ounce Shrimp
- 2 tablespoon Sour Cream
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time25m
Calories600
Protein33g
Carbs43g
Fat29g
Tags:
Protein SmartFiber SmartLow Sugar
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a dairy-free version, replace the sour cream with a plain unsweetened plant-based yogurt or cream alternative. For shellfish-free dining, swap the shrimp and lobster ravioli for a spinach, mushroom, or cheese-filled ravioli and keep the zucchini ribbons.
What to serve with it
Serve with a crisp green salad, warm crusty bread, or simple roasted asparagus to keep the citrusy seafood flavors front and center. A chilled white wine or sparkling water with lemon also suits the bright, creamy profile.
