Learn To make The Lobster Laviori And The Shrimp Sauce

My son says his favourite Italian restaurant serves lobster ravioli with a plain cream sauce as the star merchandise on its menu. I wished a cream sauce, but with shrimp. And that i solely purchase native recent shrimp, not the straightforward-peel which is farm-raised shrimp. Farm-raised shrimp and fish are fed antibiotics and pellets for meals, so I keep away from them.

Cook The Lobster Raviori And Enjoy

And the style difference is amazing. Fresh local fish and shrimp are so effectively recent tasting. While the Monterey Pasta Company declares that their ravioli has no preservatives, it has to make you marvel how they will stay in a package deal for thus long without deteriorating. Oh, well, half the meal was recent.

Cook The Lobster Raviori And Enjoy

A cream sauce was the appropriate choice for this meal. Tomato sauce would have overpowered the lobster. A mild cream sauce performed in with the shrimp and lobster flavors and simply accented them. We each loved this detour from our regular entrees, and thanks to Sam’s Club, the ravioli was a decent value. One-half of the double package deal was 15 oz. I cooked the half package deal, leaving us another package for later.

Probably as a result of I added shrimp, we had loads left over for a second meal and we’re eagerly wanting forward to reheating it on another evening, very quickly. Served with a green leafy salad, this meal was completely satisfying, and is quick to arrange. The ravioli cook in 5 minutes, and the sauce cooks alongside it. Easy peasy.

Lobster Ravioli with Shrimp Cream Sauce
Source: Judy’s Kitchen
Rating: 10 out of 10


  • 1 package deal (15 oz.) Lobster ravioli
  • 2 Tbsp. Smart Balance 50/50 butter mix
  • 1 large garlic clove, grated or minced
  • 2 Tbsp. flour
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/4 cup drinking-high quality dry white wine
  • 3/four cup low-sodium hen broth
  • 1 lb. shucked and deveined shrimp
  • 2 Tbsp. heavy cream
  • 1/4 cup chopped fresh parsley
  • 1/3 cup Parmesan cheese

Bring a large pot of salted water to the boil. When it is prepared, add the ravioli and off the heat. You’ll be able to cover the ravioli. Don’t let it boil for an prolonged period. It’s okay if it boils at first, however if you off the heat, it ought to die down. If you cover the pan, it ought to cook gently within the highly regarded water when you put together the sauce.

In giant heavy saute pan, saute the garlic within the SB over medium heat briefly. Stir within the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir until all the pieces is combined properly. Add the shrimp and let it cook about 2 minutes, then stir in the cream, parsley, and cheese. Taste to regulate seasonings, adding extra salt if necessary (If sauce is just too thick, add more broth.) Don’t worry about the shrimp being cooked enough. Off the heat, put the lid on and let the shrimp sit until the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it’s carried out, however shrimp would not take lengthy to cook. I used the 21-30 size which was excellent for this dish.

If desired, prime with additional Parmesan cheese when serving, however don’t overpower the seafood by including a lot. Serve this with a nice green salad, if desired.