Shrimp ravilogne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Shrimp; * |
| ½ | pounds | Green and/or yellow beans |
| 2 | mediums | Zucchini |
| 1 | medium | Red bell pepper |
| 1 | Garlic clove; minced | |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | White wine |
| 1 | teaspoon | Minced fresh Italian herbs; (thyme; basil; oregano) |
| Salt and pepper; to taste | ||
| 2 | Eggs | |
| 2 | tablespoons | Balsamic vinegar |
| 2 | tablespoons | Water |
| ⅛ | teaspoon | Salt |
| 2 | cups | All purpose flour |
| Plus 1/2-cup flour; if needed | ||
| 1 | pounds | Plum tomatoes |
| 3 | tablespoons | Butter |
| ½ | cup | Heavy cream |
| Salt and cayenne; to taste | ||
Directions
BALSAMIC PASTA
TOMATO BUTTER SAUCE
The Shrimp: 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. Saute garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp, add vegetables and saute' 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.
Balsamic Pasta: Combine eggs, vinegar, water and salt, beat lightly to mix.
Put 2 cups flour in food processor. With motor running, drizzle in the egg mixture, processing until a firm dough forms. Remove from processor and knead until smooth, about 2 minutes, adding flour as needed. Roll, a small amount at a time, using a pasta machine. Cut into 18 strips. 6 x 2½ inches. Cover and set aside Cook pasta in boiling salted water; drain.
Tomato Butter Sauce: Wash tomatoes and cut in half; place cut side down in a frypan. 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.
*Individually quick frozen peeled and deveined shrimp with the tail on make this easy to prepare. *Instead of making your own pasta, packaged lasagna noodles may be used. *REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA. Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
1998-Apr Hanneman/Buster
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998