Shrimp Scampi Lasagna Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

Steps:

• Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter.
• Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes.
• Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture.

Steps:

• Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat.
• Add onions, garlic and Italian seasoning and cook, stirring occasionally, until vegetables onions are softened, about 3 minutes.
• Stir in flour until completely combined, then whisk in milk and chicken broth. Increase heat to medium high, bring mixture to a boil then reduce to a simmer. Cook, whisking occasionally, until thickened about 3-5 minutes. Stir in shrimp, 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 1 minute until shrimp is just starting to turn pink. Turn off heat and set aside.
• In a medium bowl, stir to combine ricotta, 1/2 cup parmesan cheese and egg until smooth.
• To assemble lasagna, in a 9x13 (un-greased) baking dish, spoon 1/2 cup shrimp sauce into the bottom of the dish. Top with 3 noodles. Spread 1/3 of the ricotta over the noodles, top with 1/3 of the shrimp and sauce and 1 cup shredded mozzarella. Top with 3 more noodles and repeat layering the ricotta, shrimp with sauce and mozzarella. Top with the last 3 noodles, the rest of the ricotta, the shrimp with sauce and mozzarella. Sprinkle the top with 1/4 cup parmesan, transfer to the oven and bake until bubbling and starting to brown, about 40-45 minutes.
• Let cool 5-10 minutes before cutting. Garnish with 1 tablespoon chopped parsley and serve.

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Steps:

• Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
• In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
• Stir ricotta with dill in a small bowl.
• Grate cheeses then stir together.
• Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
• Spread 1/2 of the ricitta mixture.
• Cover with 1/2 of the tomatae sauce.
• Scatter 1/2 of the shrimp on top .
• Then comes 1/2 of the cheese over the shrimp.
• Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
• Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
• When you have finished your meal -- run around the block.
• This can be made a head just bake it for 30 minutes. Let cool ,.
• cover and refridgate overnight.
• Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.