Lobster Ravioli and Shrimp in a Lemon Cream Sauce
with Zucchini Ribbons
Lobster Ravioli and Shrimp in a Lemon Cream Sauce
Tender lobster ravioli and shrimp are coated in a bright lemon cream sauce, then finished with delicate zucchini ribbons for a rich, elegant pasta dish.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 4 tablespoon Cream Cheese
- 2 unit Lemon
- 18 ounce Lobster Ravioli
- ½ cup Parmesan Cheese
- 4 unit Scallions
- 20 ounce Shrimp
- 4 tablespoon Sour Cream
- 2 unit Zucchini
Additional Ingredients
- 6 tablespoon Butter
- 4 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time30m
Calories750
Protein41g
Carbs45g
Fat50g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the lobster ravioli and shrimp for mushroom or spinach ravioli with sautéed mushrooms or tofu. For dairy-free needs, use plant-based cream cheese, sour cream, and a vegan Parmesan-style topping.
What to serve with it
Serve with a crisp green salad or simply steamed asparagus to brighten the rich sauce. Warm crusty bread or garlic toast works well for soaking up the creamy, lemony finish.
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