Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce

Why You’ll Love This Recipe

This dish is an elegant yet comforting seafood pasta, combining the succulent flavors of lobster-filled ravioli with juicy shrimp, all coated in a luxurious creamy garlic butter sauce. It hits multiple texture and flavor notes — tender ravioli, slight “snap” from the shrimp, and a rich sauce that’s garlicky, buttery, and just slightly indulgent. It’s perfect for special occasions, date nights, or whenever you want something a bit upscale without being overly complicated. Plus, it comes together fairly quickly.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here’s what you’ll need and what each ingredient contributes:

• Lobster ravioli – The star filling. Brings sweet, delicate lobster flavor and tender pasta envelope that pairs wonderfully with creamy sauces.
• Shrimp (peeled, deveined) – Adds another layer of seafood texture and flavor; the shrimp complement the lobster without overpowering it.
• Butter (unsalted) – Creates the base of the sauce; gives richness and that buttery flavor, especially when used with garlic.
• Garlic (fresh, minced cloves) – Essential for the flavour dimension. Garlic infuses the butter with sharp, aromatic notes.
• Heavy cream (or a combination half-and-half if you prefer something slightly lighter) – Makes the sauce creamy and smooth; helps balance the seafood.
• Parmesan cheese (freshly grated) – Lends umami and depth; helps thicken the sauce and gives a slight nuttiness.
• Chicken stock (or seafood stock, optionally white wine in some versions) – Used to deglaze and build the liquid body of the sauce; adds savory flavor.
• Lemon juice and/or zest – Brightens the dish; cuts through richness of the cream and butter to keep things balanced.
• Fresh herbs (parsley, basil, tarragon, etc.) – Provide freshness, color, and a finishing touch.
• Salt & freshly ground black pepper – For seasoning; essential to bring out the flavors.

Step-by-Step Cooking Instructions

Here’s how to prepare the dish:

1. Prepare the Ravioli and Shrimp
   • Bring a large pot of water to boil, salted lightly.
   • While waiting, pat the shrimp dry and season lightly with salt & pepper.
2. Cook the Ravioli
   • Once water is boiling, cook the lobster ravioli according to the package instructions (typically only a few minutes for fresh or well-made frozen ravioli). Drain, reserving some pasta water in case you need to thin the sauce later.
3. Cook the Shrimp
   • In a skillet over medium heat, melt a little butter or a mixture of butter + oil.
   • Add the shrimp and cook for ~2-3 minutes per side (depending on size), until they are opaque and just cooked through. Remove shrimp from skillet and set aside.
4. Make the Garlic Butter Cream Sauce
   • In the same pan, melt unsalted butter over medium-low heat. Add the minced garlic and sauté until fragrant (about 30-60 seconds); avoid burning.
   • Add chicken (or seafood) stock (or white wine in some versions) to the pan, bring to a gentle simmer to deglaze.
   • Stir in the heavy cream. Let it come to a gentle simmer and then reduce slightly.
   • Add grated Parmesan cheese, stirring until fully melted and smooth.
5. Combine Everything
   • Add back the cooked shrimp to the sauce; stir to coat.
   • Add the cooked ravioli — gently fold so ravioli aren’t broken. If sauce is too thick, use a splash of the reserved pasta water to reach the desired consistency.
6. Finish & Garnish
   • Stir in a bit of fresh lemon juice (and/or zest) to brighten the sauce.
   • Taste and adjust seasoning with salt and pepper.
   • Remove from heat; sprinkle chopped fresh herbs (parsley, basil, or tarragon) over top before serving.
7. Serve Immediately
   • Plate ravioli and shrimp; spoon sauce generously over. For extra touch, garnish with more Parmesan, a grind of black pepper, maybe a drizzle of extra virgin olive oil.

Servings and Timing

• Servings: Typically serves about 2-4 people, depending on portion size.
• Prep time: ~ 10 minutes (peeling shrimp, mincing garlic, cheese, etc.)
• Cook time: ~ 15-20 minutes (prep, sauce, combining)
• Total time: Around 25-30 minutes

Storage / Reheating

• Storage: Store leftovers in an airtight container in the refrigerator. Best used within 2-3 days since cream and seafood don’t keep as long.
• Reheating: Gently rewarm on the stove over low heat, stirring occasionally. Add a little extra cream or milk if sauce has thickened too much. Avoid overheating, as cream can split.
• Do not freeze seafood + cream dishes if you want to preserve texture — the sauce may separate upon thawing.

Variations and Customizations

Here are ways you can tweak this recipe:

• Add more seafood: Lump lobster meat, scallops, or crab can be added for extra luxury.
• Spice it up: Add red pepper flakes, a dash of paprika, or even a little cayenne for heat.
• Herb changes: Try using fresh tarragon, chives, or basil depending on what flavour profile you prefer.
• Wine substitution: If you like a more complex sauce, use a splash of white wine (dry) after cooking the shrimp, let it reduce before adding cream.
• Lightened up: Use half-and-half instead of heavy cream, or substitute part of cream with milk. Use less butter.
• Cheese alternatives: Swap Parmesan for Pecorino Romano or another hard cheese. Or omit for a cleaner sauce.
• Add vegetables: Spinach, peas, or mushrooms added just before finishing can increase nutrition and texture.
• Lemon twist: More lemon zest or even a small amount of lemon butter swirl can make it brighter.

FAQs

What kind of ravioli should I use?

Store-bought lobster ravioli works fine; fresh if available is best. If lobster isn’t available, another seafood or even cheese ravioli works, then add shrimp or crab.

How do I avoid overcooking the shrimp?

Shrimp cook very quickly. Once they turn pink and opaque, they’re done. Remove them from heat; they’ll finish carry-over cooking while you prepare sauce.

Can I make this dish gluten-free?

Yes—use gluten-free ravioli or gluten-free pasta, and if using flour to thicken the sauce, use a gluten-free flour or cornstarch.

Will the cream sauce split or get grainy?

To prevent splitting: use moderate heat, add cream after deglazing, stir often, and avoid boiling hard. Also don’t add acidic ingredients (e.g. lemon) until finishing; too much acid early can cause curdling.

Can I prepare parts ahead of time?

You can prep the shrimp (peeled, deveined), mince garlic, grate cheese in advance. Sauce is best made fresh. Ravioli should be cooked just before serving for best texture.

Conclusion

Shrimp and Lobster Ravioli with Creamy Garlic Butter Sauce is a delightful, indulgent seafood pasta that’s surprisingly quick to prepare. The combination of rich cream, garlic, butter, and the sweetness of shrimp and lobster ravioli offers restaurant-quality flavor with home kitchen simplicity. Perfect for impressing guests, special dinners, or whenever you want something luxurious.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!