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4
15 minutes
12 minutes
1 lb shrimp, peeled and deveined
1 lb sea scallops
1 lb fresh lump crab meat
2 tbsp olive oil, divided
Blackstone Tuscan Herb Seasoning, to taste
Salt and pepper, to taste
1 large shallot, finely chopped
1 pint cherry tomatoes
2–3 vine-ripened tomatoes, chopped
4 tbsp butter
3 tbsp garlic paste
½ cup reserved starchy pasta water
2 (12 oz) packages Rana lobster ravioli
1 (16 oz) jar Alfredo sauce
½ cup freshly grated Parmesan cheese
Fresh basil or Italian flat-leaf parsley, chopped, for garnish
Preheat your Blackstone griddle to medium heat.
Cook the lobster ravioli according to the package directions. Reserve ½ cup of the starchy pasta water before draining. Set the ravioli aside.
In a bowl, toss the shrimp and scallops with 1 tablespoon olive oil, Tuscan Herb Seasoning, salt, and pepper.
Add the remaining tablespoon of olive oil to the griddle. Cook the shrimp and scallops for 2–3 minutes per side, or until lightly golden and just cooked through. Remove and set aside.
Add the shallot and cherry tomatoes to the griddle. Cook for 1–2 minutes, stirring occasionally, until the tomatoes begin to blister and soften.
Stir in the butter and garlic paste. Cook for 1 minute, until fragrant.
Add the chopped vine-ripened tomatoes, Alfredo sauce, Parmesan cheese, and reserved pasta water. Stir until the sauce is smooth and heated through.
Gently fold in the cooked ravioli, shrimp, scallops, and crab meat. Cook for 1–2 minutes, stirring carefully, until everything is warmed through and coated in the sauce.
Garnish with fresh basil or parsley and serve immediately.
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