Green lasagne with shrimp sauce are a rich and flavorful first course, perfect for a special dinner or a celebration. Homemade green pasta lasagne pair wonderfully with fresh shrimp and the concentrated tomato sauce enriched with mixed aromatic herbs. A dish that will win over even the most discerning palates.
Wash and peel the shrimp; put the heads and shells in a saucepan with 20 cl of wine, 80 cl of water and an onion, a carrot and a celery stalk sliced
Add the tied bunch of mixed aromatic herbs, a few peppercorns and a little salt
Bring to a boil, skim and let the fish stock simmer over medium heat for 30 minutes
Finely chop the remaining vegetables and separately cut the shrimp into pieces not too small
Sauté the vegetables in a saucepan with 60 g of butter, add the chopped shrimp, season with salt and pepper
Moisten with a splash of wine, let it evaporate, then add about 40 cl of water in which you have dissolved the tomato paste
Cook the ragù over moderate heat, covered, for about 30 minutes
Strain the fish stock through a sieve, squeezing the shells and heads well
Toast the flour in a saucepan with 50 g of butter, add half a liter of stock and cook the velouté over low heat, stirring constantly
Pan
Saucepan
Cutting board
Knife
Italy
| Energy (kcal) | 150.43 |
| Carbohydrates (g) | 15.34 |
| of which Sugars (g) | 3.43 |
| Fat (g) | 6.15 |
| of which Saturates (g) | 3.38 |
| Protein (g) | 8.92 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.1 |
