Ingredients
Lasagne
- 500g Arbi shrimp tails
- 1 shallot
- ready-made lasagna sheets
- 50g grated Parmesan cheese
- 20g pine nuts
- extra virgin olive oil to taste
Béchamel sauce
- 500g milk
- 50g flour
- 50g butter
- 1 shallot
- 3-4 cloves
- salt to taste
- pepper to taste
- nutmeg to taste
Aromatic basil sauce
- 70g basil
- 100g extra virgin olive oil
- 2 garlic cloves
- 20g pine nuts
- half a glass of water
- coarse salt to taste
Method
- Defrost and peel the shrimp tails; put them in a frying pan with the chopped shallot and extra virgin olive oil, cook for 5 minutes, allowing to reduce.
- Meanwhile prepare the béchamel: boil the milk with one whole shallot, stuck with cloves. Separately in a large saucepan, melt the butter and incorporate the flour with a whisk to get a stiff paste (roux).
- Bring the milk to a boil, add salt, pepper and nutmeg, remove the shallots, add the roux. Continue cooking over a low heat, stirring alternately with a whisk and a wooden spoon until the béchamel is thickened.
- Then prepare the basil sauce by placing the fresh basil, extra virgin olive oil, coarse salt, pine nuts and garlic cloves in a blender. Continue to mix until the sauce is well blended, adding half a glass of water to make the sauce lighter and more delicate.
- Using a brush, lightly butter a baking dish (a practical aluminium baking tray is also good), then put a layer of lasagne sheets on the bottom, cover well with béchamel, add the shrimp tails and the basil sauce, add the chopped pine nuts and sprinkle with grated Parmesan cheese.
- Continue this process for three more layers, completing with a layer of béchamel sauce and basil sauce sprinkled with Parmesan cheese. Bake in the oven at 200°C for approx. 15-20 minutes.
- Serve adding a few shrimp tails and fresh basil leaves as garnish.
