Creamy Shrimp Lasagna with Homemade Sauce Recipe
Why You Will Love This Recipe
If you are craving a truly comforting dinner, this creamy shrimp lasagna is exactly what you need. Instead of relying on heavy cheeses, we make a gorgeous shrimp lasagna with white sauce that feels wonderfully balanced. By blending fresh garlic, sweet tomato pulp, and a unique shrimp stock bechamel lasagna base, every single bite is packed with tender seafood and rich flavors.
Tips for Success
• For a quicker version, you can use store-bought shrimp stock instead of making your own from shrimp shells.
• If you prefer a lighter dish, substitute half of the milk with low-fat milk or a plant-based milk like almond or oat milk.
• Add vegetables such as spinach, zucchini, or mushrooms to the layers for added nutrition and flavor.
• For a spicy kick, consider adding a pinch of red pepper flakes to the shrimp mixture.
• If you don't have dry white wine or cognac, chicken broth or vegetable broth can be used as a substitute for moisture and flavor.
Frequently Asked Questions
Can I use a different type of seafood instead of shrimp for this lasagna?
Yes, you can substitute shrimp with other seafood such as crab, scallops, or even a mix of different shellfish. Just ensure that the cooking time is adjusted accordingly based on the seafood you choose.
How should I store leftovers of the creamy shrimp lasagna?
You can store leftover shrimp lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven until heated through, or microwave it in short intervals with a cover.
What can I use if I don't have dry white wine or cognac?
If you don't have dry white wine or cognac, you can use chicken broth or vegetable broth as a substitute. It will change the flavor slightly but will still keep the dish delicious.
Recommended Drink Pairings
- Sauvignon Blanc: This crisp white wine complements the shrimp and cuts through the creaminess of the sauce.
- Chardonnay: A lightly oaked Chardonnay enhances the richness of the lasagna while balancing the flavors.
- Sparkling Water: The bubbles refresh the palate between bites, making each mouthful enjoyable.
- Herbal Tea: A mild herbal tea, like chamomile, offers a soothing contrast to the savory dish.
- Espresso: A shot of espresso provides a bold finish, enhancing the overall dining experience.
Ingredients
Equipment:
Directions
- If using frozen shrimp, let them thaw at room temperature and remove the heads and shells.
- If you bought fresh shrimp, proceed directly to cleaning them and remember that in both cases you must remove the shrimp vein.
- Place the shrimp shells and heads in a saucepan with very little water and bring to a boil.
- Puree with an immersion blender and strain.
- You will need about 200 ml (6.8 fl oz) of this shrimp broth to add to the béchamel sauce.
- In a saucepan, melt the butter and when it is well melted, add the flour and mix.
- Gradually add the warm milk and continue stirring over medium heat.
- Add about 200 ml (6.8 fl oz) of the strained shrimp stock, stirring until thickened.
- Keep in mind it should not be too thick as it is the only liquid we have to cook the lasagna sheets.
- Add salt, pepper, and a pinch of nutmeg to the béchamel sauce.
- In a frying pan, brown the garlic clove in olive oil.
- Add the shrimp and cook over high heat.
- Add the white wine or cognac.
- Once the wine has evaporated, add the tomato pulp, mix, and continue cooking for a few minutes.
- Season with salt and pepper.
- Remove half of the shrimp and place them in the saucepan where you previously prepared the béchamel sauce.
- Puree with an immersion blender until the shrimp are reduced to a creamy consistency.
- In a Pyrex dish or baking dish, pour a ladleful of béchamel sauce and cover with lasagna sheets.
- Place some shrimp on top, repeating layers of shrimp, lasagna sheets, and sauce until all ingredients are used.
- Cover with grated Parmesan cheese.
- Cook the shrimp lasagna in a preheated oven at 180°C (350°F) for about 20 to 25 minutes.
Adapted from a Recipe by: Receitas Faceis
