Bring a large pot of salted water to boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest lemons until you have 2 tsp. Quarter one lemon; squeeze the juice from the other into a small bowl. Rinse shrimp under cold water, then pat dry with paper towels.

Heat 1 TBSP olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add panko and cook, stirring, until golden brown, 3-5 minutes. Transfer to a second small bowl and stir in half the lemon zest. Season with salt and pepper. Wipe out pan.

Once water is boiling, add ravioli to pot. Reduce heat to low. Cook, stirring occasionally, until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water, then turn off heat. Leave ravioli in pot with remaining water.

Meanwhile, season shrimp all over with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Heat 1 TBSP olive oil in pan used to toast breadcrumbs over medium-high heat. Add shrimp and cook, stirring, until firm and cooked through, 3-5 minutes. Reduce heat to low.

Add scallion whites and 2 TBSP butter to pan with shrimp. Cook until scallion whites are softened, about 1 minute. Stir in tomato paste until shrimp are fully coated, about 1 minute. Add reserved pasta cooking water and stir to combine. Whisk in cream cheese, sour cream, another 2 TBSP butter, and reserved lemon juice until combined and creamy, 1-2 minutes. Season with remaining Italian Seasoning, salt, and pepper.

Using a slotted spoon, transfer ravioli from pot into pan with shrimp. Stir to coat. Divide ravioli, shrimp, and any remaining sauce between bowls. Sprinkle with breadcrumbs and Parmesan. Garnish with scallion greens and remaining lemon zest. Serve with remaining lemon wedges on the side.