If you’d like to have a scrumptious special dinner, Shrimp Alfredo Lasagna has got to be in the top ten! It was part of our “surf and turf” dinner at the lodge, which included beef tenderloin and asparagus. It was a memorable combination.
In the past several years, I use some type of good ravioli for lasagna, instead of lasagna noodles. Ravioli also keeps me from having to use a ricotta layer. And I could’ve made my own Alfredo sauce for this dish, but I thought I’d just dress up a good jar of sauce.
Shrimp Alfredo Lasagna
Ingredients
- 2 lbs shelled shrimp
- 2 lemons
- 20 cloves garlic, pressed
- 3 TBSP extra virgin olive oil
- 3 TBSP butter
- 1/4 cup dry sherry
- 1 (15 oz) jar organic Alfredo sauce
- 1 (5.2 oz) pkg Garlic and Fine Herbs Boursin
- 1 tsp granulated garlic powder
- 1/4-1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 2 lbs (about) raviolini (small ravioli)
- 16 oz shredded Swiss & Gruyère cheese (Aldi is a great source)
Instructions
- Place shrimp in a bowl. Squeeze lemon over shrimp and toss together. Place in fridge for 2 hours.
- Drain shrimp and pat dry. Place back in cleaned bowl. Add garlic and extra virgin olive oil. Toss and place in fridge for 1-2 hours.
- Heat oven to 350.
- Heat skillet on medium high. Melt butter in skillet. Add shrimp and cook until almost done. The shrimp will continue to cook when it’s in the lasagna. Remove shrimp from skillet with slotted spoon, and set aside.
- To the remaining liquid and butter left in the skillet, add dry sherry. Cook for a few minutes, then stir in the next 5 ingredients. Cook for a couple minutes. Then turn off heat.
- Reserve 6-8 shrimp for the top of the cooked lasagna. Rough chop the rest of the shrimp.
- Just a note about the raviolini - I use raviolini, instead of lasagna noodles, and for this dish, I used a fresh basil cheese small ravioli from HEB.
- To assemble the lasagna, place a thin layer of Alfredo in a greased aluminum 1/2 pan. Place a layer of raviolini, sprinkle on a third of the chopped shrimp, some of the cheese, then a thin layer of sauce. Then start with the raviolini again and continue layering. When you finish layering, add a layer of raviolini, sauce and then cheese.
- Bake uncovered 35-40 minutes, until bubbly and you see a little color. Remove from oven and place reserved whole shrimp on top.