Lobster Ravioli Sauce
A simple, creamy shrimp sauce made to complement lobster ravioli without overpowering it. Elegant enough for date night, but easy enough for a weeknight dinner.
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!
Nutrition
Serving: 2 PeopleCalories: 324kcalCarbohydrates: 23gProtein: 16gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 118mgSodium: 405mgPotassium: 270mgFiber: 2gSugar: 1gVitamin A: 504IUVitamin C: 6mgCalcium: 96mgIron: 6mg
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