Tender ravioli packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! The dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. Prep: 10 Cook: 30<\/p>\n
Note: <\/b>Single meal only. Goes too soft for leftovers.<\/p>\n Mise, Mise, Mise, get your mise together!<\/span> This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.<\/strong><\/em><\/p>\n Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens. Trim ends from zucchini.<\/strong> Using a peeler, shave zucchini<\/strong> lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core.<\/p>\n Cook shrimp: <\/strong><\/p>\n Rinse shrimp<\/strong> under cold water,<\/strong> then pat dry with paper towels. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium-high heat. Add shrimp<\/strong> and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.<\/p>\n Turn off heat, transfer shrimp<\/strong> to a plate and set aside. Wipe out pan.<\/strong><\/p>\n Start sauce: <\/strong><\/p>\n Heat 1 TBS butter<\/strong> and a drizzle of olive oil<\/strong> in same pan over low heat<\/strong>. Turn off heat<\/strong>, stir in cream cheese<\/strong> and sour cream<\/strong> until smooth.<\/p>\n Cook pasta: <\/strong><\/p>\n Once water<\/strong> is boiling, add ravioli<\/strong> to pot and reduce heat to low. Cook, stirring occasionally, until ravioli<\/strong> are tender and floating to the top, 3- to 4-minutes.<\/p>\n Reserve 1 cup pasta cooking water<\/strong>, then gently drain or use a slotted spoon to remove ravioli<\/strong> from pot.<\/p>\n Finish sauce & pasta: <\/strong><\/p>\n Return pan with sauce<\/strong> to low heat. Stir in 1\/3 cup reserved pasta cooking water<\/strong> and juice<\/strong> from half the lemon<\/strong>.<\/p>\n Add 2 TBS butter,<\/strong> stir constantly until melted. Repeat with another 2 TBS butter,<\/strong> cook until sauce<\/strong> is creamy,<\/strong> 2- to 3-minutes.<\/p>\n Tip: <\/strong>If sauce <\/strong>seems too thick, stir in more pasta cooking water <\/strong>a splash at a time.<\/p>\n Stir shrimp<\/strong> and zucchini ribbons,<\/strong> into sauce and cook until zucchini<\/strong> is tender, 1- to 2-minutes. Add drained ravioli<\/strong> and gently stir to coat.<\/p>\n Turn off heat. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Serve: <\/strong><\/p>\n Divide ravioli<\/strong> mixture between plates. Serve with any remaining lemon wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 Hello Fresh Tender ravioli packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! The dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. Prep: 10 Cook: 30 Note: Single meal only. Goes too soft for leftovers. 2scallions 10oz shrimp 9oz lobster ravioli 1lemon 1zucchini 2TBS cream cheese 2TBS sour cream \u00bccup parmesan cheese 1tsp chili…<\/p>\n\n
\nPrep: \u00a0<\/strong><\/p>\n
\nZest<\/strong> and quarter lemon.<\/strong><\/p>\n
\nAdd scallion whites<\/strong> and cook, stirring, until softened, 1- to 2-minutes.<\/p>\n
\nSprinkle with Parmesan, scallion greens,<\/strong> and as much lemon zest<\/strong> and chili flakes<\/strong><\/span> as you like.<\/p>\n