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
Ingredients
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20
asparagus spears, trimmed, ends peeled and cut in half
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10
lasagna sheets
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20
tiger shrimp, peeled and deveined
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1 tablespoon
fresh basil, minced
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1 tablespoon
lemon juice
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1 dash
fine sea salt
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1 dash
fresh cracked pepper
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1 1/2 cups
alfredo sauce
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2 tablespoons
pesto
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10 ounces
fresh mozzarella
Directions
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Bring a large pot of salted water to a boil and drizzle in olive oil.
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Add lasagna and cook until almost tender, or al dente, about 8 to 10 minutes.
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Drain and lay out flat to cool.
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In a medium bowl combine shrimp, basil, lemon juice, salt and pepper; toss to coat evenly.
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Beginning at one end of lasagna, place two shrimp along with two asparagus spears and roll tightly into a bundle.
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Repeat until complete. Place with fold-side down into greased baking dish.
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In small bowl combine alfredo and pesto; mix well.
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Evenly coat bundles with sauce and top each with a slice of fresh mozzarella.
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Bake until shrimp is pink, asparagus is tender and cheese is bubbly, about 35 minutes.
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Broil the last couple minutes to slightly brown cheese.
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Let cool slightly before serving.
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