Cook lasagna noodles per package instructions. Reserve.
Cut shrimp in half lengthwise, if desired, reserving 6 for garnish. Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You should have 5 to 6 cups of vegetables. Set aside. Sauté garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp; add vegetables and sauté until lightly cooked. Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm.
Tomato Butter Sauce
Wash tomatoes and cut in half; place cut side down in a fry pan. Add butter. Cover and cook over medium-low heat until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds. Whip cream and fold into tomato sauce, season to taste. Keep warm.
To serve, roll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter Sauce and garnish with a perfect shrimp.
Source: Ocean Garden
I know that shrimp and other fish are a good source of heart-healthy omega-3 fats – but now I’m seeing omega-3s in all sorts of products in the grocery store. Does this mean that if I eat these other foods it’s not as important to eat my 2 servings of seafood a week?
Best-
John D.
Austin, TX
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We already know that shrimp is low in fat and calories. But if you are concerned about cholesterol, there is good news. You do not have to give up shrimp! Research shows and dietitians concur that the high percentage of "good fats" in shrimp reduces the impact of cholesterol. So enjoy shrimp as part of a balanced - and delicious - diet.
