Description
A bold and luxurious pasta dish featuring tender ravioli smothered in a creamy, spicy sauce loaded with lobster, crab, and shrimp. It’s rich, comforting, and perfect for an indulgent seafood night.
Ingredients
Scale
- 2 lobster tails, raw and halved
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup lump crab meat
- 12 oz ravioli (cheese or seafood-filled)
- 3 cloves garlic, minced
- 1 cup fresh spinach
- 3/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 tsp red chili flakes (adjust to taste)
- 2 tbsp tomato paste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Bring a medium pot of salted water to a boil for the ravioli. In a large skillet, heat olive oil and butter over medium heat.
- Add garlic and chili flakes, sauté until fragrant. Stir in tomato paste and cook for 1 minute.
- Add heavy cream, parmesan, and spinach. Simmer gently until spinach wilts and sauce thickens. Season with salt and pepper.
- Add shrimp and lobster to the sauce. Cook until seafood is opaque, about 3–4 minutes. Fold in crab meat and warm through.
- Cook ravioli according to package instructions. Drain and add to the sauce, tossing gently to coat.
- Garnish with fresh parsley and serve hot, with extra parmesan if desired.
Notes
- Use store-bought ravioli to save time and keep things simple.
- Don’t overcook seafood — it should be just tender when done.
- For a deeper flavor, add a splash of white wine with the garlic.
- The sauce can be made ahead and seafood added when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg