Blanch shrimp in boiling salted water and then drain.
Chop an abundance of parsley and a garlic clove.
In a large saucepan, sauté the parsley and garlic in a bit of olive oil.
Before it changes colour, add the shrimp, add salt and pepper and let it take on flavour.
In a pot, cook the lasagnette until they are al dente.
Mix the pasta into the saucepan with the sauce over a high flame for a few minutes.
This recipe is taken from the book "Tacuinum De' Eccellentissimi", by Alex Revelli Sorini and Susanna Cutini, published by ali&no