Try this Lobster Ravioli and Shrimp with Heirloom Tomatoes and Tarragon Cream Sauce recipe, or contribute your own.
Suggest a better descriptionWash and dry all produce. Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems, then chop until you have 1 TBSP.
Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.
Once water is boiling, add ravioli to pot. Cook until they are tender and float to the top, about 4 minutes, then drain
While ravioli cook, pat shrimp dry with a paper towel. Add to pan with tomatoes. Cook until just barely pink, 2-3 minutes. Season with salt and pepper.
Add ravioli to pan with shrimp. Gently stir in sour cream, 1 TBSP butter, and half the tarragon (use less to taste) and combine. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.
Divide ravioli mixture between bowls. Garnish with remaining tarragon and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (423g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 258 | ||
Calories from Fat: 145 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 211.3mg | 65 % | |
Sodium 259.2mg | 9 % | |
Potassium 261.1mg | 7 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.5g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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