• Crustaceans
  • First courses
  • First courses


60 minutes
  • Crustaceans
  • First courses
  • First courses

Lasagne with shrimp tails and basil sauce

  • 4 serves



  • 60 minutes




  • 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


  • 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.


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