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Author Notes: In our family we are big fans of Italian cusine and often prepare it at home. This past summer I created this dish using a homemade pesto I had prepared with the huge amounts of basil left over in our garden. You could switch the flavors of this dish up by using a number of pestos, for example I made a few differnet variations including almond, walnut and even sunflower seeds. Oddly enough I am not a huge fan of pine nuts so these options work great for me! —JennT1981
Makes 10 bundles
- 20 asparagus spears, trimmed, ends peeled and cut in half
- 10 lasagna sheets
- 20 tiger shrimp, peeled and deveined
- 1 tablespoon fresh basil, minced
- 1 tablespoon lemon juice
- 1 dash fine sea salt
- 1 dash fresh cracked pepper
- 1 1/2 cups alfredo sauce
- 2 tablespoons pesto
- 10 ounces fresh mozzarella
- Bring a large pot of salted water to a boil and drizzle in olive oil.
- Add lasagna and cook until almost tender, or al dente, about 8 to 10 minutes.
- Drain and lay out flat to cool.
- In a medium bowl combine shrimp, basil, lemon juice, salt and pepper; toss to coat evenly.
- Beginning at one end of lasagna, place two shrimp along with two asparagus spears and roll tightly into a bundle.
- Repeat until complete. Place with fold-side down into greased baking dish.
- In small bowl combine alfredo and pesto; mix well.
- Evenly coat bundles with sauce and top each with a slice of fresh mozzarella.
- Bake until shrimp is pink, asparagus is tender and cheese is bubbly, about 35 minutes.
- Broil the last couple minutes to slightly brown cheese.
- Let cool slightly before serving.
- This recipe was entered in the contest for Your Best Asparagus Recipe
- This recipe was entered in the contest for Your Best Baked Pasta
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