Seafood Lasagna

Seafood Lasagna

Seafood Lasagna

Shrimp lasagna: this easy seafood pasta recipe, brought in Italy by the traveller Marco Polo, is a tasty and quick version of the Italian lasagna

March 30, 2012

Cuisine

serves for

4

total time

0 HR 30 MIN

ingredients

lasagna
320 g, soy or in durum wheat
shrimp
350 g
Parsley
To taste
Garlic
1 clove
Extra-virgin olive oil
To taste
salt
To taste
Pepper
To taste

Preparation

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

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