Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest 1 TBSP zest from lemon; quarter lemon. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core.

Rinse and pat shrimp dry with paper towels. Season with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and cook, stirring, until pink and firm, 3-5 minutes. Turn off heat; remove from pan and set aside. Wipe out pan with a paper towel.

Heat 1 TBSP butter and a large drizzle of olive oil in same pan over medium heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes. Add cream cheese and sour cream; reduce heat to low. Cook, stirring, until smooth, 1 minute. Turn off heat.

Add ravioli to pot of boiling water and reduce heat to low. Cook until ravioli are tender and float to the top, 2-5 minutes. Scoop out and reserve 1 cup cooking water, then gently drain ravioli.

Add zucchini ribbons, shrimp, 1/3 cup cooking water, 1 TBSP butter, and juice from 2 lemon wedges to pan with sauce. Cook on low heat, stirring, until zucchini is tender, 2-3 minutes. Add ravioli and another 1 TBSP butter. Stir until thoroughly combined and butter has melted, 1-2 minutes. (TIP: If pan seems dry, gradually add more cooking water until a creamy sauce forms.) Season with salt and pepper.

Divide ravioli between plates. Sprinkle with Parmesan, lemon zest, scallion greens, and a pinch of chili flakes. Serve with remaining lemon wedges for squeezing over.