Seafood Lasagna
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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
30 March, 2012
ingredients
Lasagna
320 g, soy or in durum wheat
Shrimps
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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