Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve bell pepper; remove stem and seeds. Cut tomato into six wedges. Peel and thinly slice garlic. Zest and quarter lemon.

While veggies roast, rinse shrimp* under cold water and pat dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until cooked through, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Place bell pepper and tomato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange bell pepper cut sides down.

Roast on middle rack until veggies are softened and browned, 20-25 minutes.

Let bell pepper cool slightly, then transfer to a cutting board and thinly slice into strips.

When veggies are almost done, gently add ravioli to pot of boiling water. Reduce to a simmer and cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Heat a drizzle of oil in a large pan over medium heat. Add garlic and cook, stirring, until softened, 2-3 minutes.

Use pan used for shrimp here.

Add stock concentrate, cream cheese, sour cream, half the Parmesan (save the rest for serving), ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) to pan with garlic.

Whisk until combined, then stir in roasted tomato and sliced bell pepper.

Add a squeeze of lemon juice to taste. Season generously with salt and pepper.

Stir in shrimp along with tomato and bell pepper.

Add drained ravioli to pan with sauce; gently toss until thoroughly coated. TIP: If necessary, stir in more pasta cooking water a splash at a time until ravioli are coated in a creamy sauce.

Divide between plates and top with remaining Parmesan and lemon zest to taste. Serve with any remaining lemon wedges on the side.