For a richer flavor, consider using homemade lobster stock in addition to or in place of some of the shrimp stock. When reducing the white wine and shrimp stock, keep a close eye on the sauce to prevent it from scorching. Fresh herbs will elevate the flavor of this dish even further. If available, use fresh basil, oregano, and thyme in the shrimp stock and sauce.
Lobster Ravioli in Tomato Cream Sauce with Shrimp
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS83
Indulge in the symphony of flavors with our Lobster Ravioli in Tomato Cream Sauce with Shrimp. Delicate lobster ravioli meet a luscious tomato cream sauce, enriched with succulent shrimp and a homemade shrimp stock. This dish elevates simple ingredients to a gourmet experience, perfect for a special occasion or a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol174 mg
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Fiber8 g
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Protein29 g
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Saturated Fat11 g
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Sodium911 mg
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Sugar8 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPeel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
02
StepTo make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
03
StepHeat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
04
StepStir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
05
StepMeanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
06
StepStir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
07
StepPlace four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.
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RECIPE REVIEWS
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Please Rate
Dangelo Lindgren
Jun 6, 2025I found the sauce a little too rich, so I used half-and-half instead of heavy cream, and it was perfect!
Greg Kessler
Apr 22, 2025Next time I will add some spinach to the sauce for extra nutrients.
Ada Altenwerth
Dec 7, 2024This recipe is a keeper! Thank you for sharing!
Michel Goldner
Oct 15, 2024Easy to follow and the result was fantastic. I'll definitely be making this again.
Heloise Roberts
Aug 26, 2024This recipe is amazing! The sauce is so flavorful and creamy. My family loved it!
Kyler Collier
Aug 4, 2024The shrimp stock makes all the difference. Definitely worth the extra effort.