Yield: 6 servings
1 1/2 lbs Shrimp, peeled & deveined
1/2 lb Green or Yellow Beans
2 medium Zucchini
1 medium Red Bell Pepper
1 Garlic Clove, minced
3 Tbsp Olive Oil
2 Tbsp White Wine
Salt & Pepper, to taste
1 tsp minced fresh Italian Herbs (thyme, basil, oregano)
Balsamic Pasta Ingredients: (packaged lasagna noodles may be used instead)
2 Tbsp Balsamic Vinegar
2 Tbsp Water
1/8 tsp Salt
2 to 2 1/4 cups all-purpose Flour
Tomato Butter Sauce Ingredients:
1 lb Plum Tomatoes
3 Tbsp Butter
1/2 cup Heavy Cream
Salt and Cayenne Pepper
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.
Balsamic Pasta Directions:
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 2 1/2 inches. Cover and set aside. Cook pasta in boiling salted water; drain.
Tomato Butter Sauce Directions:
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.
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.