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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. | 2. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside. | 3. Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes. | 4. Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes. | 5. Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary. | 6. Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce. | 7. Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp stock	For			192.6671	0.0	45.5601	1.156
shrimp	1/2	pound	unpeeled	192.6671	0.0	45.5601	1.156
yellow onion	1		quartered	114.84	6.8382	0.8265	9.396
celery	2	stalks	cut	20.48	3.8016	0.8832	0.2176
lemon	1	halved		-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
thyme	1	tablespoon		2.424	0.5868	0.1334	0.0403
black peppercorn	2	tablespoons		-	-	-	-
flat leaf parsley	1/2	cup	chopped	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
sauce				-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
shallot	1		minced	115.2	26.88	4.0	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
lemon zest	2	teaspoons		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white wine	1	cup		-	-	-	-
petite tomato	1	cup	canned diced	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt black pepper	to taste		ground	-	-	-	-
lobster ravioli	16			-	-	-	-
garnish				-	-	-	-
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
lemon zest	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.