Lobster Ravioli and Shrimp
with Tomatoes and Tarragon Cream Sauce
Lobster Ravioli and Shrimp
Tender pasta filled with lobster pairs with succulent shrimp in a silky tarragon cream sauce, brightened by juicy tomatoes for a rich, elegant seafood dinner.
Ingredients
For 2 servings
- 2 clove Garlic
- 10 ounce Grape Tomatoes
- 9 ounce Lobster Ravioli
- 10 ounce Shrimp
- 4 tablespoon Sour Cream
- ¼ ounce Tarragon
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Total Time30m
Calories590
Protein33g
Carbs40g
Fat28g
Tags:
Protein SmartFiber SmartLow Sugar
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for mushrooms or zucchini and use a meatless ravioli filling if needed. To reduce dairy, replace the sour cream with a plain unsweetened plant-based alternative; for gluten-free, use certified gluten-free ravioli.
What to serve with it
Serve with a crisp green salad or simple steamed asparagus to balance the rich, creamy seafood filling. Warm crusty bread or garlic toast works well for soaking up the tomato-tarragon sauce.
