Shrimp & Lobster Ravioli Recipe : Perfect for Seafood Lovers


Welcome back to Bangin Tasty everyone! We’ve got a delicious delicacy for you today: Lobster ravioli and shrimp! This recipe was exclusively with HelloFresh because of the pre-made lobster ravioli. If you want to learn more about this shrimp and lobster ravioli and shrimp recipe and read it step by step, be sure to click the link in the description box below. Also, don’t forget to subscribe and hit that bell notification for more BanginTasty
videos like this one! For this recipe you need to get out a cutting board, a large pot, a pan, paper towels, a peeler, a zester and then a strainer. The ingredients will include 5 scallions,
1 zucchini, 2 tablespoons of cream cheese, 9 ounces of lobster ravioli, 1 teaspoon of
chili-flakes, 1 lemon, 10 ounces of shrimp, 2 tablespoons of sour cream, ¼
cup of parmesan cheese, and lastly the salt and pepper. To get started you will first bring a large
pot of salted water to a boil. While that is boiling, wash and dry all your produce.
Begin to trim and then thinly slice the scallions, separating the whites from the greens. Zest 1 tablespoon from a lemon and then quarter the left-over lemon. Trim the ends of the zucchini.
Use the peeler to shave ribbons lengthwise off the zucchini. Keep rotating and shaving
until you see the seeds in the core. Rinse then pat dry the shrimp using paper
towels. Use salt and pepper to season. Heat a large drizzle of olive oil in a large pan
over medium-high heat Add shrimp to the pan and cook
by stirring until pink and firm for about 3 to 5 minutes. Once your done, turn the heat off and remove the pan and set it aside. Using a paper towel, wipe the pan out. Heat 1 tablespoon of butter and a large drizzle
of olive oil in the same pan over medium-heat. Add the whites of the scallions and cook,
stirring until soft which should be about 1-2 minutes. Add the cream cheese and sour
cream, and reduce the heat to low. Cook while stirring until smooth for about 1 minute.
Turn off the heat when it’s done. Add the ravioli to the pot of boiling water
and reduce heat to low. Cook until the ravioli are tender and float to the top, about 2-5 minutes. Scoop out and save 1 cup of cooking water, then drain the ravioli. Add the zucchini ribbons, 1 tablespoon of butter, 1/3 cup of cooking water, shrimp, and juice from 2 of the lemon wedges to the
pan of sauce. Cook on low-heat and stir until the zucchini is tender, so about 2-3 minutes.
Add the ravioli and another tablespoon of butter. Stir until thoroughly combined and
butter has melted, another 1-2 minutes. You can gradually add the cup of water if the
pan seems dry. Use salt and pepper to season it. Divide the ravioli between plates. Sprinkle
the parmesan, scallion greens, lemon zest and a pinch of chili flakes over the top.
Serve with the remaining lemon wedges for squeezing. This is honestly one of the best tasting meals. Lobster and shrimp are a delicacy you can definitely master with this recipe. Why don’t
you try it out and let us know how it went down below! Make sure you share and like the
video, subscribe and stay tuned for some more BanginTasty videos!

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