Lobster Ravioli & Shrimp with Tomato Cream Sauce
Indulge in this flavorful summer dish! SKU# 44228
Ingredients
- 8 OZ Lobster Ravioli 44228
- 1-2 TBSP Vegetable oil
- 1 TBSP Butter
- 10 OZ Shrimp medium size, raw
- 1 TBSP Tomato Paste
- 2 TBSP Sour Cream
- 2 TBSP Cream Cheese
- ½ Cup Breadcrumbs
- 1 TSP Italian Seasoning
- ½ Cup Vegetable Stock
- 1 Small Bunch Scallions
- 1 Whole Lemon
- Salt & Pepper
Instructions
- Prepare ingredients. Juice lemon. Slice scallions.
- Toast breadcrumbs: heat 1 tsp of oil and add breadcrumbs. Continue moving and mixing until they turn a toasty brown color. Remove from heat and remove from pan so they do not over-toast.
- Cook shrimp. Heat 1 TBSP oil in a medium sauté pan. Sear shrimp on either side. Season with salt, pepper, and Italian seasoning. Remove from pan, set aside.
- In the same pan, add butter and melt.
- Once butter is melted add cream cheese, sour cream, tomato paste, vegetable stock. Mix until evenly combined and smooth.
- Add about 1 TBSP lemon juice and mix. Add back shrimp to the sauce.
- While the sauce is coming to a simmer, bring a large pot of water to boil. Cook ravioli per instructions, about 3 minutes. Drain. Add to sauce mixture.
- Plate ravioli and shrimp. Top with scallions and toasted breadcrumbs. Enjoy.
Notes
- Use lobster in place of shrimp to make more indulgent.
- In place of vegetable stock, you can use seafood or lobster stock.
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