This Shrimp and Lobster Ravioli with Cajun Cream Sauce is a delicious dish with shrimp and lobster ravioli cooked to perfection and tossed in a creamy, spicy cajun cream sauce and garnished with bacon and herbs. This sauce is going to make you never want a regular ravioli sauce ever again, I can promise you that!
Shrimp and Lobster Ravioli with this delicious Cajun Cream Sauce really is the perfect dinner year round. It is a great weeknight dinner, is so easy to make, and also reheats well as leftovers. This could also be a fun twist to serve during the holiday season. I personally wouldn't mind having some of this shrimp and lobster ravioli recipe on my plate for Christmas dinner!
This was inspired by my Toasted Pine Nut Ravioli with Bacon and Spinach on this site, and pairs well with these Salted Honey Butter Parker House Rolls.
The ingredients in this dish really help make this recipe as amazing as it deserves to be. The spices really shine though as they should!
- olive oil
- garlic clove
- parmesan cheese
- heavy whipping cream
- cayenne pepper seasoning
- garlic powder
- onion powder
- salt and pepper
- shrimp and lobster filled ravioli
See recipe card for quantities.
Chop bacon into small pieces. Cook bacon in the skillet on medium heat until crispy. Remove from the pan. Remove about half of the bacon grease leaving some in the pan. Add butter and olive oil to the skillet. Add in crushed garlic and cook until fragrant.
Pour in heavy whipping cream and freshly grated parmesan. Cook until parmesan is melted in. Cook ravioli according to the directions on the package and drain when done.
Add in the cayenne pepper, paprika, garlic powder, onion powder, salt and pepper into sauce. Mix until the spices are incorporated evenly. Add ravioli into the pan and toss. Sprinkle bacon on top with fresh parsley if desired. Serve immediately.
Hint: Definitely try to find shrimp and lobster ravioli. If you cannot, you should be able to find shrimp ravioli. In the store, I usually find my shrimp and lobster ravioli in the deli section, not with the pasta. If you cannot find either, you can use cheese ravioli or a ravioli of your choice.
Absolutely! If you are feeling really adventurous, add in some pieces of lobster as well! The opportunities of ways to spice of this dish are endless!
There is no roux in this recipe. The sauce is thickened by the heavy whipping cream and cheese.
This recipe can be altered to fit a few different diet preferences.
- Ravioli - You can use shrimp ravioli if you cannot find shrimp and lobster ravioli. If you cannot find shrimp either, cheese is perfectly find to use.
- Vegetarian - If you need a vegetarian recipe, omit the bacon. You can also use a cheese ravioli if you do not eat seafood.
This recipe can also be altered to add even more flavor.
- Spicy - to add even more spice, add ½ cup of hot sauce to the cajun cream sauce.
- Deluxe - add pancetta instead of bacon for a more sophisticated flavor.
To make this recipe, you will need a cast iron skillet and a boiling pot to cook the ravioli in. Most of the cooking can be done in the cast iron skillet which is great because it means minimal dishes!
To store the leftovers, add them to a Tupperware and refrigerate for up to 4 days. Make sure you reheat before serving.
Don't overcook the ravioli. You want to make sure you follow the directions on the package exactly, otherwise, if overcooked, the ravioli will begin to fall apart.
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Shrimp and Lobster Ravioli with Cajun Cream Sauce
- Cast Iron Skillet
- 7 slices bacon
- 3 tablespoon butter
- 2 tablespoon olive oil
- 2 garlic cloves crushed
- 1 ½ cup parmesan grated
- 1 cup heavy whipping cream
- 2 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 lb shrimp and lobster ravioli
- Chop bacon into small pieces. Cook bacon in the skillet on medium heat until crispy. Remove from the pan. Remove about half of the bacon grease leaving some in the pan.
- Add butter and olive oil to the skillet. Add in crushed garlic and cook until fragrant.
- Pour in heavy whipping cream and freshly grated parmesan. Cook until parmesan is melted in.
- Cook ravioli according to the directions on the package and drain when done.
- Add in the cayenne pepper, paprika, garlic powder, onion powder, salt and pepper into sauce. Mix until the spices are incorporated evenly.
- Add ravioli into the pan and toss. Sprinkle bacon on top with fresh parsley if desired. Serve immediately.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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