This luxurious seafood pasta dish brings together tender, lobster-filled ravioli and succulent sautéed shrimp, all cloaked in a rich garlic butter cream sauce. Enhanced with fresh herbs, a splash of white wine, and a squeeze of lemon, this restaurant-worthy entrée is perfect for romantic evenings or upscale dinner parties at home.
Why You’ll Love This Recipe
If you appreciate elegant yet accessible meals, this dish is sure to impress. It requires minimal prep while delivering complex, layered flavor. The garlic butter sauce is creamy and indulgent without overpowering the delicate lobster, and the shrimp add satisfying texture and a hint of sweetness. It’s a balanced, well-rounded seafood pasta that feels celebratory and comforting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- lobster ravioli
- large shrimp, peeled and deveined
- unsalted butter
- garlic, minced
- heavy cream
- chicken or seafood broth
- dry white wine (optional)
- lemon juice
- grated Parmesan cheese
- chopped parsley
- salt and black pepper to taste
Directions
- Cook the ravioli: Prepare the lobster ravioli according to package instructions. Drain and set aside.
- Sauté the garlic and shrimp: In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- Make the cream sauce: In the same skillet, pour in the cream, broth, and wine (if using). Bring to a simmer and cook for 3–4 minutes to reduce slightly.
- Finish the sauce: Stir in lemon juice, Parmesan cheese, and half of the chopped parsley. Simmer for an additional 2 minutes until thickened.
- Combine: Add the cooked ravioli and sautéed shrimp to the sauce. Gently toss to coat all ingredients evenly.
- Serve: Plate the dish and garnish with the remaining parsley and extra Parmesan cheese, if desired.
Servings and timing
Servings: Serves 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add vegetables: Include sautéed spinach, cherry tomatoes, or peas for added freshness and color.
- Spicy kick: Add a pinch of red pepper flakes to the garlic for a subtle heat.
- Shellfish swap: Replace shrimp with scallops or crab meat for a different seafood profile.
- Wine-free: Omit the wine and use additional broth or a splash of lemon juice for acidity.
- Lighter version: Use half-and-half instead of heavy cream for a lighter sauce.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving, as the ravioli may overcook and the sauce can separate.
This dish is best enjoyed fresh due to the delicate nature of seafood and cream-based sauces.
FAQs
Can I use frozen lobster ravioli?
Yes, just follow the cooking instructions on the package. Make sure to cook from frozen unless otherwise directed.
What can I substitute for lobster ravioli?
You can use shrimp or crab ravioli, or even cheese-stuffed ravioli for a non-seafood alternative.
Is it necessary to use shrimp in this recipe?
No, the shrimp adds protein and flavor, but you can omit it or substitute with other seafood or vegetables.
Can I make this recipe ahead of time?
It’s best served fresh, but you can prepare the components (shrimp, sauce, ravioli) a few hours ahead and reheat gently.
Can I use milk instead of cream?
Whole milk can be used, but the sauce will be thinner and less rich. Add a bit of flour or cornstarch to help thicken.
What kind of wine is best for the sauce?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best. Avoid sweet wines.
How do I prevent the sauce from curdling?
Keep the heat at medium or lower when adding dairy and stir gently. Avoid boiling after adding Parmesan and lemon juice.
Can I make this gluten-free?
Yes, use gluten-free ravioli and ensure your broth and Parmesan are gluten-free as well.
How do I keep the ravioli from breaking apart?
Handle gently when cooking and draining, and avoid overcooking. Use a slotted spoon to transfer.
Can I double the recipe?
Yes, double all ingredients proportionally. Use a larger skillet to ensure even cooking and sauce distribution.
Conclusion
Lobster Ravioli with Garlic Butter Cream Sauce is a rich, comforting dish that combines elegance with ease. The succulent seafood, decadent sauce, and fresh herbs create a perfect harmony for a gourmet meal at home. Whether for special occasions or a luxurious weeknight dinner, this recipe is sure to leave a lasting impression.
Print
Lobster Ravioli with Garlic Butter Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 2 hours 16 minutes (includes chilling)
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No-Cook / Simmer
- Cuisine: American
- Diet: Vegan
Description
A vibrant, nourishing chia pudding layered with creamy yogurt, tart raspberry compote, and an almond butter swirl. This plant-based breakfast or snack is packed with fiber, protein, and antioxidants—delicious and energizing.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- 1/2 cup plain or vanilla Greek yogurt (or plant-based yogurt)
- 1/2 cup frozen or fresh raspberries
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup (for compote)
- 2 tablespoons almond butter
- Fresh raspberries, for topping
Instructions
- In a bowl or jar, mix chia seeds, almond milk, vanilla extract, and maple syrup. Stir well.
- Let the mixture sit for 5 minutes, then stir again to prevent clumps. Cover and refrigerate for at least 2 hours or overnight until thickened.
- In a small saucepan, combine raspberries, lemon juice, and 1 teaspoon maple syrup. Simmer over medium heat for 5–6 minutes until thickened into a compote. Let cool.
- To assemble, layer the chilled chia pudding into the bottom of a glass or jar.
- Top with a layer of yogurt.
- Spoon the raspberry compote over the yogurt.
- Swirl in almond butter over the top and finish with fresh raspberries.
- Serve immediately or chill until ready to eat.
Notes
- Use plant-based yogurt for a fully vegan version.
- Chia pudding can be made ahead and kept refrigerated for up to 5 days.
- Adjust sweetness by varying maple syrup or using flavored yogurt.
- Try with peanut butter or cashew butter for variation.
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 8g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 1.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
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