Step 1
Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. Rinse shrimp under cold water; pat dry with paper towels.
Step 2
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan. Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve a half-cup pasta cooking water (1 cup for 4 servings), then gently drain.
Step 3
While ravioli cook, season shrimp all over with a half-teaspoon Italian seasoning (1 teaspoon for 4 servings), salt and pepper. (You’ll use more Italian seasoning in the next step.) Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.
Step 4
Add 1 tablespoon butter (2 tablespoons for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. Whisk in cream cheese, sour cream, 2 tablespoons butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with a half teaspoon Italian seasoning (1 teaspoon for 4), salt, and pepper. (Use the rest of the Italian seasoning as you like.)
Step 5
Add drained ravioli to pan with sauce; stir to coat. Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens and any remaining lemon zest. Serve with any remaining lemon wedges on the side.
Enjoy!
