Name: Creamy Tossed Shrimp Lasagna Bake with Zucchini Ribbons & Basil
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 3 cloves garlic; 355 ml heavy whipping cream; ¾ (227 g) block mozzarella cheese; 12 no-boil lasagna noodles; 1.02 kg raw peeled shrimp, fresh or frozen; 3 tomatoes; 6 medium zucchini squash; black pepper; extra virgin olive oil; Italian seasoning; salt

Creamy Tossed Shrimp Lasagna Bake with Zucchini Ribbons & BasilCreamy Tossed Shrimp Lasagna Bake with Zucchini Ribbons & Basil — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh basil

3 cloves garlic

355 ml heavy whipping cream

¾ (227 g) block mozzarella cheese

12 no-boil lasagna noodles

1.02 kg raw peeled shrimp, fresh or frozen

3 tomatoes

6 medium zucchini squash

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Break lasagna noodles into thirds. Once the water in the pot is boiling, uncover, add salt and broken noodles, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Once done, drain in a colander and set aside.

While the noodles are cooking, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Trim zucchini; run a peeler along the zucchini to make long, noodle-like strips. Place in a large bowl.

Peel and mince garlic; medium dice tomatoes. Add both to the bowl with the zucchini.

Chop shrimp into small pieces.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, shrimp, and spices to the skillet; cook, stirring occasionally, until shrimp are opaque and veggies are tender, 4-5 minutes.

Meanwhile, using a clean cutting board, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Coarsely grate mozzarella.

When the veggies are done, add lasagna noodles, half of the basil, and cream to the skillet; toss to combine and continue to cook until heated through, about 3 minutes. Remove from heat. (Reserve remaining basil for serving.)

Transfer veggie-shrimp mixture to a large baking dish. Top lasagna bake with mozzarella.

Place baking dish in the oven and bake until the mozzarella is melted and golden, 8-10 minutes. Remove from oven.

To serve, divide lasagna bake between plates or bowls and top with reserved basil. Enjoy!

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