Easy Tomato Cream Sauce for Lobster Ravioli 

Fish

"You're going to love this recipe because it starts with store-bought lobster ravioli, then tosses it in a luxurious pink sauce with shrimp! Everyone will be asking for your secret recipe."

--Christina, WeekdayPescatarian.com

Ingredients:

– garlic & shallots – butter – sea salt – tomato paste – dry white wine – all purpose flour – seafood stock – shrimp – heavy cream – lemon zest – fresh basil – parmesan cheese – store-bought ravioli

Let's Get Cooking

1. Cook Pasta

Cook store-bought lobster ravioli in boiling water until al dente. Drain, then drizzle with olive oil and toss gently so pasta doesn't stick.

2. Build Sauce

Saute finely diced shallots and minced garlic in butter. Season with sea salt and cook until fragrant and soft.

Add  tomato paste and white wine to the pan of sauteed veggies. Whisk well to combine. Bring to a simmer.

Add all purpose flour. Whisk to combine. Let the paste cook for 2 minutes.

Add 1 cup of seafood stock. Return to a simmer for 1 minute.

Add cream, cooked shrimp and lemon zest. Stir to combine and let the shrimp heat through.

Add fresh basil and Parmesan cheese. Remove pan from heat. Taste and adjust seasoning.

3

Add cooked lobster ravioli to the sauce. Serve with a lemon wedge, basil & parmesan.

Ready to Serve!

Take a bow, chef!

Hungry for More?

Make this easy Brown Butter Sauce for  Seafood Ravioli next!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!