Ingredients
For the Shrimp Stock:
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½ pound unpeeled large shrimp
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1 yellow onion, quartered
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2 stalks celery with leaves, cut into pieces
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1 lemon, halved
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1 tablespoon dried basil
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1 tablespoon dried oregano
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1 tablespoon dried thyme
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2 tablespoons whole black peppercorns
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½ cup chopped fresh flat-leaf parsley
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3 cups water
For the Sauce:
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1 tablespoon unsalted butter
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1 shallot, minced
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2 cloves garlic, minced
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2 teaspoons lemon zest
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1 teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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1 cup white wine
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1 cup canned petite diced tomatoes
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½ cup heavy cream
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salt and freshly ground black pepper to taste
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16 lobster ravioli
For Garnish:
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1 tablespoon chopped fresh flat-leaf parsley
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1 teaspoon lemon zest
Directions
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Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
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To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
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Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
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Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
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Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
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Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
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Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.
Nutrition Facts (per serving)
606 | Calories |
20g | Fat |
69g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 606 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 11g | 57% |
Cholesterol 174mg | 58% |
Sodium 911mg | 40% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 8g | 28% |
Total Sugars 8g | |
Protein 29g | 57% |
Vitamin C 50mg | 55% |
Calcium 204mg | 16% |
Iron 6mg | 34% |
Potassium 645mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.