Ingredients:
9 lasagna noodles
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes; sauté for 1–2 minutes until fragrant.
Add shrimp, season with salt and pepper, and cook for 3–4 minutes until pink and opaque.
Stir in heavy cream and half of the Parmesan cheese. Mix until creamy and well blended, then remove from heat.
In a 9×13-inch baking dish, spread a thin layer of shrimp mixture. Add 3 lasagna noodles, then layer with half the remaining shrimp mixture, half the mozzarella, and a sprinkle of parsley.
Repeat layers, ending with noodles on top. Spread remaining shrimp mixture over the top layer and finish with remaining mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with fresh parsley.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Calories: ~550 kcal per serving
Servings: 6 servings
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