Source: Chef Robert Brennan, Brennan’s Bistro of Wayside, Virginia Beach, Virginia
7 medium shrimp, peeled and deveined
2 ounces fennel confit
1 ounce oven dried tomatoes
1 teaspoon chopped fresh garlic
1 tablespoon extra virgin olive oil
3 ounces crab stock
3 ounces heavy cream
2 ounces Asiago cheese
2 tomato lasagna sheets
5 fresh spinach leaves
Heat 10-inch saute pan. Add oil. Saute garlic until light brown. Add shrimp and saute. Add fennel confit, oven dried tomatoes and crab stock. Reduce Liquid to 1 ounce.
Add heavy cream and reduce by half. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste.
Heat cooked pasta sheets in simmering water, remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product.