Shrimp, Cherry Tomatoes, and Broad Bean Pesto Lasagna
Category: Main Courses | Serves: 6
A sumptuous combination of delicate shrimp, sweet cherry tomatoes, and a creamy broad bean pesto, layered between silky lasagna sheets, makes this recipe an unforgettable twist on the classic. Perfect for impressing guests at dinner or enjoying a comforting meal at home, this lasagna brings together fresh, vibrant ingredients in a symphony of flavor.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thin Egg Lasagna Sheets | 500g |
| Cherry Tomatoes | 500g |
| Shrimp (peeled and deveined) | 12 |
| Garlic | 1 clove |
| Dried Oregano | 1 tsp |
| Sugar | 1 tsp |
| Fresh Thyme | To taste |
| Fine Sea Salt | 1 pinch |
| Extra Virgin Olive Oil | To taste |
| Broad Beans | 300g |
| Pecorino Cheese | 150g |
| Extra Virgin Olive Oil | 100g |
| Fresh Mint | 4 leaves |
| Garlic | 1 clove |
| Fine Sea Salt | 1 pinch |
| Water | 5 liters |
| White Wine | 100g |
| Leek | 1 |
| Fresh Parsley | 1 bunch |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | To taste |
| Butter | 75g |
| All-Purpose Flour | 75g |
| Tomato Paste | 1 tbsp |
| Fine Sea Salt | 1 pinch |
| White Pepper | To taste |
Instructions:
1. Prepare the Shrimp and Broth:
Begin by cleaning the shrimp. Use scissors to cut along the back of each shrimp, carefully removing the shells. Keep the shells for the broth (fumetto), and set the shrimp aside for the filling. Make a small incision along the length of each shrimp to remove the intestine.
Next, prepare the leek by trimming off the outer layer and slicing it into thin rounds. In a pan, heat a little olive oil and add the garlic, which has been peeled, halved, and its green germ removed. Sautรฉ until fragrant. Add the leek and cook until softened, then deglaze the pan with the white wine, allowing it to evaporate. Add the parsley and water, bringing it to a simmer to create your broth.
2. Make the Broad Bean Pesto:
While the broth simmers, place the broad beans (pre-cooked or frozen and thawed) into a food processor along with the Pecorino cheese, fresh mint leaves, and a drizzle of olive oil. Blend until smooth and creamy. Set the pesto aside, adjusting consistency with a bit of water if needed to make it more spreadable.
3. Cook the Cherry Tomatoes and Shrimp:
In a large pan, combine the fresh thyme, chopped garlic, and oregano. Slice the cherry tomatoes in half, carefully removing the seeds. Place them in the pan with the cut side facing up. Sprinkle the tomatoes with the herb mixture and a pinch of sugar to enhance their sweetness.
Cook the tomatoes on low heat for about 10-15 minutes, allowing them to soften without breaking apart. In the final 3 minutes of cooking, add the shrimp, letting them cook through.
4. Make the Roux (Light Cream Sauce):
Once the shrimp broth has simmered, strain the liquid and transfer it to a blender. Blend the broth with the shrimp shells for a few seconds, then set the liquid aside.
In another pan, melt the butter over medium heat. Gradually whisk in the flour to make a roux, stirring constantly to prevent lumps. Allow the roux to cook for a couple of minutes until it reaches a creamy consistency. Gradually add the shrimp broth, stirring continuously, until you achieve a light bรฉchamel sauce. Season with salt and white pepper to taste.
5. Assemble the Lasagna:
Grease a 30×20 cm baking dish with olive oil. Begin layering your lasagna: start with a layer of the shrimp cream sauce at the bottom. Then, add a layer of lasagna sheets. Follow with another layer of shrimp cream sauce, spreading it evenly.
Next, drizzle a layer of broad bean pesto over the sauce, and top with a portion of the cooked shrimp and tomatoes. Repeat the layering process: another layer of shrimp cream sauce, lasagna sheets, pesto, shrimp, and tomatoes. Finish with a final layer of shrimp cream sauce, sprinkling fresh thyme and oregano on top.
6. Bake the Lasagna:
Preheat your oven to 200ยฐC (180ยฐC for a fan oven). Bake the lasagna for approximately 20 minutes, or 15 minutes in a fan oven, until the top is golden and bubbly. Let the lasagna sit in the oven for a few minutes after turning it off to allow the layers to settle and the sauce to thicken slightly.
Once ready, remove from the oven and serve hot.
Notes:
This lasagna is a luxurious dish that blends fresh seafood with vibrant, aromatic pesto and tender pasta layers. The shrimp broth adds depth to the creamy filling, while the pesto of broad beans and mint offers a surprising twist. It’s an elegant yet simple way to enjoy a hearty Italian classic with a fresh, modern flair.
Serve this dish with a crisp white wine to complement the delicate flavors, and enjoy the gourmet experience!
