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Shrimp Ravilogne is a treat for all your senses with a magnificent taste, color and aroma. This a great dish to share with family and friends over the holiday season!Number of Servings: 6Ingredient: 1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined1/2 lb. Green and/or yellow beans2 med Zucchini1 med Red bell pepper1 Garlic clove, minced3 Tbsp Olive oil2 Tbsp White wine1 tsp Italian herbs, fresh minced (thyme, basil, oregano)1 package Lasagna Noodles, cookedTomato Butter Sauce1 lb. Plum tomatoes3 Tbsp Butter1/2 cup Heavy creamInstructions: 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 Average: 0 No votes yet