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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
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Italian
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.