Lobster Ravioli in Tomato Cream Sauce with Shrimp Recipe

• For Shrimp Stock
• 1/2 pound large Shrimp (unpeeled)
• 1 Yellow Onion (quartered)
• 2 stalks Celery (with leaves and cut into pieces)
• 1 Lemon (halved)
• 1 tbsp dried Basil
• 1 tbsp dried Oregano
• 1 tbsp dried Thyme
• 2 tbsp black Peppercorns (whole)
• 1/2 cup fresh flat-leaf Parsley (chopped)
• 3 cups Water
  
  For Sauce
• 1 tbsp unsalted Butter
• 1 Shallot (minced)
• 2 cloves Garlic (minced)
• 2 tsp Lemon zest
• 1 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 cup White Wine
• 1 cup canned, petite Tomatoes (diced)
• 1/2 cup Heavy Cream
• Salt and freshly ground Black Pepper, to taste
• 16 Lobster Ravioli
  
  For Garnish
• 1 tbsp fresh flat-leaf Parsley (chopped)
• 1 tsp Lemon Zest

• Clean the shrimp by peeling and deveining, reserving the shells and head. Cut the shrimp into bite sized pieces.
• In a large pot mix the shrimp shells, heads, onion, and celery.
• Squeeze the lemon and then put in the lemon halves.
• Now put in the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water and bring to a boil.
• Simmer for 1 hour in reduced heat. Strain the stock and set aside.
• In a skillet heat the butter and then cook the shrimp pieces for 2 minutes.
• Remove the shrimp and set aside.
• Now add the shallots and cook for 5 minutes until softened.
• Add the garlic, lemon zest, salt and pepper and stir.
• Add the wine after 30 seconds.
• Boil for 5 minutes till the wine is reduced by half.
• Add the shrimp stock and then boil and simmer for 15 minutes.
• In a large pot boil heavily salted water and to it add the ravioli and then continue boiling. Cook until the ravioli floats to the top.
• Drain well.
• Add the diced tomatoes and cream into the shrimp sauce and heat with occasional stiring.
• Add the shrimp to the sauce and season with salt and pepper.
• Fold in the ravioli into the sauce.
• Pour into bowls and garnish with chopped parsley and lemon zest.