Great sauce for lobster ravioli. It works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a huge difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.
Ingredients
- unpeeled large shrimp: 0.5 pound
- yellow onion, quartered: 1 piece
- stalks celery with leaves: 2 piece (cut into pieces)
- lemon: 1 piece (halved)
- basil: 1 Tbsp (dried)
- oregano: 1 Tbsp (dried)
- thyme: 1 Tbsp (dried)
- whole black peppercorns: 2 Tbsp
- fresh flat-leaf parsley: 0.5 cup (chopped)
- water: 3 cups
- unsalted butter: 1 Tbsp
- shallot: 1 piece (minced)
- garlic: 2 clove (minced)
- lemon zest: 2 tsp
- kosher salt: 1 tsp
- black pepper: 0.25 tsp (freshly ground)
- white wine: 1 cup
- canned petite diced tomatoes: 1 cup
- heavy cream: 0.5 cup
- salt and freshly ground black pepper: (to taste)
- lobster ravioli: 16 piece
- fresh flat-leaf parsley: 1 Tbsp (chopped)
- lemon zest: 1 tsp
Metric Conversion
Stages of cooking
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Peel and devein shrimp, reserving shells and heads. Chop shrimp into bite-sized pieces.
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To make shrimp stock, combine shrimp shells and heads, onion, and celery in a large pot. Squeeze lemon juice into the pot, then add lemon halves as well. Add dried basil, oregano, thyme, peppercorns, parsley, and water. Cover the pot and bring it to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain shrimp stock and set aside.
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Heat butter in a large skillet over medium heat. Cook shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add shallots to the pan; cook and stir until shallots have softened and turned translucent, about 5 minutes.
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Stir in garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add white wine. Bring to a boil and cook until white wine is reduced by half, about 5 minutes. Add shrimp stock to the pan, bring it to a boil, and simmer until sauce is reduced by half, about 15 minutes.
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Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once water is boiling, stir in ravioli, and return to a boil. Cook uncovered, occasionally stirring, until ravioli float to the top and filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin sauce, if necessary.
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Stir diced tomatoes and cream into shrimp sauce and heat through. Return shrimp to the pan, taste sauce, and season to taste with salt and pepper. Fold ravioli into sauce.
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Place four ravioli onto each of the four warmed pasta bowls or plates and top with sauce. Garnish pasta with chopped parsley and lemon zest.
