Shrimp Sauce for Lobster Ravioli
This shrimp sauce for lobster ravioli is decadent, indulgent and the perfect accompaniment for pasta filled with ricotta and succulent pieces of lobster. This recipe serves two and is the perfect main course for a special occasion at home. Velvety cream sauce, herb flavored and bursting with fresh shrimp, this recipe is the perfect date night dinner. If you are looking for a sauce to pair with lobster ravioli, read on!
Make this alfredo sauce (parmesan omitted) filled with fresh shrimp and spoon over store-bought lobster ravioli pasta. I created this shrimp sauce for lobster ravioli recipe to elevate the store-bought pasta Make it a full meal with sweet green peas on the side.
This creamy seafood sauce is easy and quick to prepare. The sauteed shrimp tastes like hours have been spent in the kitchen, when in reality, this recipe cooks up in 20 minutes flat. Save the time spent in the kitchen and relax with a loved one after whipping up this seafood pasta dinner.
Boil the lobster ravioli halfway thru the recipe instruction steps, that way everything will be cooked and can be placed on the table, hot and ready, at the same time. Although the ingredient steps are simple in the step-by-step instructions below, this creamy shrimp sauce is anything but!
The ingredients for this dish are simple! Tarragon has a lovely, herbal scent and a hint of licorice in it’s flavor. This anise tasting herb goes surprisingly well with Lobster meat.
Although I placed lobster crackers in the photo above, there is no need for them in this easy recipe. This seafood sauce elevates store bought lobster ravioli into a decadent main course. Serving more than 2? Use the recipe adjuster at the top of the recipe to double of triple your serving size!
Storing your Lobster Ravioli Shrimp Sauce:
This cream sauce will store in the refrigerator, covered for 3 days. To reheat, slowly simmer in small saucepan until hot or heat in microwave.
Should I use fresh or dried tarragon for this recipe?
Fresh tarragon is full of flavor, and is excellent in this shrimp sauce recipe. If you don’t have fresh tarragon herb, dried is a fine substitution, but the flavor will be slightly more bitter and less pronounced.
I can’t find Argentinian shrimp, can I substitute white shrimp instead?
Yes, you can use regular shrimp for this recipe. However, Argentinian shrimp has a delicate texture and flavor close to that of lobster; so this recipe really sings with the seafood addition.
Most traditional alfredo sauces have cheese, why does this recipe omit this ingredient?
The creamy sauce if filled with garlic and herb flavors, there is already cheese in the lobster ravioli, so there is no need to add more in the sauce.
Lobster Ravioli Sauce
Ingredients
- 1 Lobster Ravioli 9 ounce package
- 2 Tbsp Butter Unsalted
- 2 Tbsp Garlic Minced
- 8 Shrimp Large
- ¼ Cup Dry White Wine Pinot Grigio
- ¾ Heavy Cream
- 1 Tbsp All Purpose Flour
- 1 Tbsp Tarragon Herb chopped
- 1 Tsp Lemon Zest
- Salt preferably sea salt
- Freshly Ground Black Pepper
Instructions
- Melt butter in a medium sauce pan over medium-high heat.
- Add garlic and sauté for 5 minutes or until translucent.
- Add shrimp and sauté, turning after 3 minutes.
- Pour wine into pan and deglaze, stirring the garlic and shrimp into the wine.
- Boil and drain lobster ravioli according to manufacturers instructions.
- Lower pan heat to medium and add heavy cream stirring to keep the cream from sticking to bottom of pan.
- Add flour and stir vigorously to combine.
- Cook sauce for 5 more minutes or until thickened.
- Add tarragon and mix in.
- Split lobster ravioli onto 2 plates, pour shrimp sauce over and sprinkle with lemon. Serve!
Looks really good! And I have shrimp in the freezer!
Perfect seafood dinner!
Spectacular! It’s a perfect time of year for a decadent creamy shrimp sauce that cooks up quickly! I never considered adding terragon.
Yes, tarragon pairs really well with lobster
Lobster Ravioli! Delicious 😋