Pesto Shrimp Lasagna

Pesto Shrimp Lasagna (serves 10):

  • homemade pasta made with 3 1/3 cups flour and 6 eggs, cooked (see here)

Ricotta Pesto:

  • 2 cups basil
  • 1/2 cup olive oil
  • 4 tbsp pine nuts or almonds
  • 2 cloves garlic
  • salt to taste
  • 1/2 cup grated parmesan
  • 3 tbsp ricotta

Shrimp Sauce:

  • 1/2 lb shrimp
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • 1 1/2 tbsp tomato paste dissolved in 1/2 white wine
  • salt and black pepper to taste
  • 1/2 cup cream

Blend the basil, nuts, and garlic for the pesto. Mix in the salt, olive oil, parmesan, and ricotta.

Saute the shrimp briefly in oil with the garlic. Add the tomato paste mixture and let cook for a few minutes. Add cream, and blend mixture until some chunks of shrimp still remain.

Preheat the oven to 350*. Alternate noodles, pesto, noodles, shrimp sauce, and so on. Finish with a grating of parmesan. Cook for 10 minutes, or until warmed through.


About tandooritaco

This is a blog about food.
This entry was posted in italian, pasta, seafood. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s