Coarsely chop the shrimps, season with salt and pepper and put set aside. Meanwhile, cook the shallot and garlic in the butter over low heat until soft and translucent. Add the shrimps to the pan and cook for 1 or 2 minutes. Remove off the heat and stir in the parsley and lemon zest. Allow the mixture to cool slightly before mixing in the ricotta, Parmesan and egg yolks. Spread the filling over the lasagne sheets and roll up like a Swiss roll, pressing tightly.

Cut the rolls into 5 cm pieces and place on a greased oven proof dish. Lightly brush with some melted butter and sprinkle over some Parmesan cheese. Bake in a hot oven for 10 minutes. Meanwhile, prepare the sauce. Put all the ingredients together except the butter and cheese in a sauce pan and simmer gently for 15 minutes. Transfer to a food processor and pulse together with the butter and cheese to produce a smooth cream. Serve the sauce over the pasta rotelle.