Lobster Ravioli in Tomato Cream Sauce with Shrimp: A Decadent Seafood Delight

This recipe for lobster ravioli in tomato cream sauce with shrimp is the ultimate indulgence for seafood lovers. The delicate, sweet lobster ravioli, bathed in a rich and creamy tomato sauce studded with succulent shrimp, creates a symphony of flavors and textures that will tantalize your taste buds. It’s surprisingly easy to make at home, and it’s perfect for a special occasion or a romantic dinner. Get ready to impress!

**Why This Recipe Works**

* **Balance of Flavors:** The richness of the lobster and cream is perfectly balanced by the acidity of the tomatoes and the bright, briny flavor of the shrimp.
* **Simple Yet Elegant:** This dish uses readily available ingredients and straightforward techniques, making it accessible to home cooks of all skill levels, while still delivering a restaurant-quality experience.
* **Customizable:** You can easily adapt this recipe to your liking by adding other vegetables, herbs, or spices.
* **Quick and Easy:** While it tastes incredibly decadent, this dish comes together in under an hour, making it perfect for a weeknight dinner with a touch of luxury.

**Ingredients You’ll Need**

* **For the Ravioli:**
* 1 pound lobster ravioli (fresh or frozen) – Look for high-quality ravioli with a good lobster filling. Fresh ravioli generally cooks faster and has a more delicate texture.

* **For the Tomato Cream Sauce:**
* 1 tablespoon olive oil – Extra virgin olive oil adds a richer flavor, but regular olive oil works just as well.
* 1 small onion, finely chopped – Yellow or white onion will do. Shallots can also be used for a more subtle flavor.
* 2 cloves garlic, minced – Freshly minced garlic is always best for the most intense flavor.
* 1/2 teaspoon red pepper flakes (optional) – Add a pinch or more depending on your spice preference.
* 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) – The wine adds acidity and complexity to the sauce. If you don’t want to use wine, substitute with chicken or vegetable broth.
* 1 (28 ounce) can crushed tomatoes – Choose a good quality brand of crushed tomatoes for the best flavor.
* 1/2 cup heavy cream – Heavy cream is essential for creating the rich, velvety texture of the sauce. You can substitute with half-and-half, but the sauce won’t be as thick.
* 1/4 cup grated Parmesan cheese – Freshly grated Parmesan cheese adds a salty, nutty flavor to the sauce.
* Salt and freshly ground black pepper to taste

* **For the Shrimp:**
* 1 pound shrimp, peeled and deveined – Use medium or large shrimp for the best texture. Make sure the shrimp are completely thawed before cooking.
* 1 tablespoon butter – Adds richness and helps to brown the shrimp.
* 1 tablespoon lemon juice – Brightens the flavor of the shrimp and balances the richness of the sauce.
* 1/4 cup chopped fresh parsley – For garnish and added freshness.

**Equipment Needed**

* Large pot or Dutch oven
* Large skillet
* Slotted spoon or spider
* Cutting board
* Chef’s knife
* Garlic press (optional)

**Step-by-Step Instructions**

Follow these detailed instructions to create a restaurant-worthy lobster ravioli dish at home:

**1. Prepare the Shrimp:**

* Pat the shrimp dry with paper towels. This will help them to brown properly.
* In a bowl, toss the shrimp with a pinch of salt and pepper.

**2. Cook the Shrimp:**

* Heat the butter in a large skillet over medium-high heat.
* Add the shrimp to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the shrimp in batches.
* Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Be careful not to overcook the shrimp, as they will become rubbery.
* Remove the shrimp from the skillet and set aside.
* Squeeze the lemon juice over the cooked shrimp.

**3. Make the Tomato Cream Sauce:**

* In the same skillet, heat the olive oil over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant.
* Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce for a few minutes, until it has almost completely evaporated. This step intensifies the flavor of the sauce.
* Add the crushed tomatoes, salt, and pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. The longer it simmers, the richer the flavor will become.
* Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for another 5 minutes, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasoning as needed.

**4. Cook the Ravioli:**

* While the sauce is simmering, cook the lobster ravioli according to the package directions. Generally, this involves boiling a large pot of salted water and adding the ravioli. Cook until the ravioli are tender and float to the surface, usually 3-5 minutes for fresh ravioli and a bit longer for frozen ravioli. Be careful not to overcook the ravioli, as they can become mushy.

**5. Combine and Serve:**

* Using a slotted spoon or spider, transfer the cooked ravioli directly from the pot to the skillet with the tomato cream sauce.
* Gently toss the ravioli in the sauce to coat them evenly.
* Add the cooked shrimp to the skillet and toss to combine.
* Serve immediately, garnished with fresh parsley.

**Tips for Success**

* **Don’t Overcook the Shrimp:** Overcooked shrimp is tough and rubbery. Cook the shrimp just until they are pink and opaque.
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use good quality lobster ravioli, crushed tomatoes, and Parmesan cheese.
* **Don’t Overcrowd the Pan:** When cooking the shrimp, make sure not to overcrowd the pan. This will lower the temperature of the pan and prevent the shrimp from browning properly. Cook the shrimp in batches if necessary.
* **Adjust the Seasoning:** Taste the sauce throughout the cooking process and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes depending on your preference.
* **Garnish Generously:** Fresh parsley adds a pop of color and freshness to the dish. Don’t be afraid to garnish generously!

**Variations and Substitutions**

* **Add Vegetables:** Sautéed spinach, asparagus, or mushrooms would be delicious additions to this dish. Add them to the skillet along with the onions and garlic.
* **Use Different Seafood:** You can substitute the shrimp with scallops, crabmeat, or mussels. Adjust the cooking time accordingly.
* **Make it Spicy:** Add more red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
* **Use Different Herbs:** Substitute the parsley with basil, oregano, or thyme.
* **Make it Vegetarian:** Omit the shrimp and use vegetable broth instead of white wine. Add sautéed vegetables for a heartier dish.
* **Cream Cheese:** Add a tablespoon or two of cream cheese for extra creaminess and tang.
* **Sun-Dried Tomatoes**: Add some sun-dried tomatoes (oil-packed, drained) to the sauce for a deeper, more intense tomato flavour.

**Serving Suggestions**

This lobster ravioli in tomato cream sauce with shrimp is a complete meal on its own. However, you can also serve it with:

* A simple green salad with a light vinaigrette
* Garlic bread or crusty bread for soaking up the sauce
* A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc

**Make-Ahead Instructions**

The tomato cream sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce before adding the ravioli and shrimp. It is not recommended to cook the ravioli ahead of time, as they can become mushy.

**Storage Instructions**

Leftover lobster ravioli in tomato cream sauce with shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.

**Nutritional Information (Approximate)**

* Calories: 600-800 per serving (depending on portion size and ingredients used)
* Fat: 30-40g
* Protein: 30-40g
* Carbohydrates: 50-60g

**Enjoy this decadent and flavorful lobster ravioli in tomato cream sauce with shrimp! Bon appétit!**

**Recipe Card**