250g fresh lasagna sheets
200g peeled shrimp
200g peeled scampi
50g butter
2 garlic cloves, finely chopped
1 tablespoon extra virgin olive oil
200ml fresh cream
100ml fish broth
100g grated Parmesan cheese
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
1. Prepare the sauce: In a large pan, melt the butter with the olive oil. Add the chopped garlic and let it sauté for a few seconds until golden.
2. Cook the shrimp and scampi: Add the shrimp and scampi to the pan and cook for about 3–4 minutes, until pink and well done. Pour in the fish broth and fresh cream, stirring well. Continue cooking for another 5 minutes, until the sauce thickens. Adjust salt and pepper to taste.
3. Cook the lasagna: Boil the lasagna sheets in salted water according to the package instructions. Drain and let them cool on a clean kitchen towel.
4. Assemble the lasagna: In a baking dish, spread a little sauce on the bottom, then layer with lasagna sheets. Alternate layers of pasta and sauce until all ingredients are used.
5. Bake: Sprinkle the top layer with grated Parmesan and bake in a preheated oven at 180°C (356°F) for 20–25 minutes, until golden and crispy on top.
6. Serve: Remove from the oven and let rest for a few minutes. Serve warm, garnished with chopped parsley.
Serving & Storage Tips
These shrimp and scampi lasagna are best served freshly baked, paired with a dry white wine such as Sauvignon Blanc or Vermentino.
To store, place leftovers in an airtight container in the fridge for up to 2 days. You can also freeze the assembled lasagna before baking for longer storage.
Variations
- Basil Pesto Lasagna: Add a layer of fresh basil pesto between pasta layers for a bright, fresh flavor.
- Vegetarian Version: Replace shrimp and scampi with zucchini and mushrooms for a tasty meat-free option.
- White Sauce Swap: For a milder flavor, substitute the garlic butter sauce with a light béchamel.
FAQ
Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry before cooking.
Can I make the lasagna ahead of time?
Absolutely! Prepare it the day before, store it in the fridge, and bake it when ready to serve.
What can I use instead of fresh cream?
For a lighter version, substitute with whole milk or plant-based cream like soy or oat cream.
See more on the next page.
