Ingredients

Directions

Prep: 1. Bring a large pot of salted water to a boil. 2. Thinly slice scallions, keeping the whites and greens separate. 3. Zest 1 tablespoon of lemon zest, then quarter the lemons 4. Cut the ends off the zucchini, then use a peeler to shave into ribbons. Get all the outside meat, but throw away the core. Cook: 1. Heat 2 TBSP olive oil in a large pan over medium-high heat. 2. Add shrimp, season with salt and pepper, then cook until pink and firm, stirring frequently (4-5 minutes). 3. Remove shrimp from pan and set aside. Wipe out the pan with a paper towel. 4. Heat butter and 2 TBSP olive oil in the pan over medium heat. 5. After butter melts, add scallion whites and cook until softened, stirring frequently (about 2 minutes) 6. Add cream cheese and sour cream, then reduce heat to low, stirring until smooth (about 1 minute). Turn off heat. 7. Add ravioli to the pot of boiling water, then reduce heat to low. 8. Cook until ravioli are tender (about 4-5 minutes). 9. Reserve 2 cups of cooking water, then drain. 10. Add zucchini, shrimp, 2/3 cup of cooking water, 2 TBSP butter, and juice from 1/2 lemon to sauce pan. 11. Cook on low heat, stirring frequently, until zucchini is tender (about 4-5 minutes). 12. Add ravioli and 2 more TBSP butter, stirring until combined (about 2 minutes). You can add more cooking water if sauce seems dry. 13. Season with salt and pepper. Serve: 1. Divide between plates 2. Top with parmesan, lemon zest, and scallion greens. You can add chili flakes to taste. 3. Serve with the rest of the lemon wedges for squeezing over. Note: The image is not mine, but is representative of what this should look like.