Shrimp with Lobster Ravioli
in a Creamy Tomato Sauce with Zucchini Ribbons
Shrimp with Lobster Ravioli
Succulent shrimp and lobster-filled ravioli come together in a rich creamy tomato sauce, finished with tender zucchini ribbons for a seafood pasta that feels elegant and satisfying.
Ingredients
For 2 servings
- 2 clove Garlic
- 9 ounce Lobster Ravioli
- ¼ cup Parmesan Cheese
- 10 ounce Shrimp
- 2 tablespoon Sour Cream
- 1.5 ounce Tomato Paste
- 1 tablespoon Tuscan Heat Spice
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time30m
Calories660
Protein38g
Carbs44g
Fat31g
Tags:
Protein SmartFiber SmartFamily Friendly
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for mushrooms or tofu and keep the creamy tomato base. For dairy-free needs, use a plain unsweetened plant-based yogurt or cream alternative in place of the sour cream and skip the Parmesan.
What to serve with it
Serve with a simple green salad or lemony greens to balance the rich sauce, plus crusty bread to catch every bit. A chilled white wine or sparkling water with citrus also fits the seafood-and-tomato flavors.
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