Shrimp Ravilogne

1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined
1/2 lb. Green and/or yellow beans
2 med Zucchini
1 med Red bell pepper
1 Garlic clove, minced
3 Tbsp Olive oil
2 Tbsp White wine
1 tsp Italian herbs, fresh minced (thyme, basil, oregano)
1 package Lasagna Noodles, cooked

Tomato Butter Sauce:
1 lb. Plum tomatoes
3 Tbsp Butter
1/2 cup Heavy cream

Recipe: 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.

For other great shrimp recipes visit www.eatshrimp.com