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How To make Broccoli Shrimp Lasagna
6 ea Uncooked lasagne noodles
3 T Margarine or butter
1/4 c Flour
1/4 c Sliced green onions
1/4 t Salt
1/4 t Dry mustard
1/4 t Dried thyme leaves
1/8 t Ground red pepper (cayenne)
2 1/2 c Milk
4 oz Shredded monterey jack
- cheese, (1 cup) 1 lb Pkg frozen broccoli, cooked
- and drained 10 oz Shredded cheddar(2 1/2 cups)
1 lb Shelled deveined cooked
- medium shrimp
1. Cook lasagna noodles to desired doneness as directed on package;
drain. Rinse with hot water.
2. Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour, onions, salt, dry mustard, thyme and ground red pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add Monterey jack cheese; stir until melted.
3. Heat oven to 350 degrees. In ungreased 13x9-inch (3-quart) baking
dish, layer 1/2 cup sauce, 3 noodles, all of the broccoli, 1/2 cup of the Cheddar cheese and 1 cup sauce. Top with remaining noodles, all of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and the remaining cheese.
4. Bake at 350 degrees for 30 minutes or until hot and bubbly. Let
stand 10 minutes before serving.
Nutrition Information Per Serving: 420 Calories, 23 g Fat, 600 mg Sodium
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Ingredients for Creamy Shrimp Alfredo Pasta:
►3/4 lb fettuccine or penne pasta
►1 lb shrimp, peeled and deveined
►1 Tbsp oil
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►1/3 cup white wine (I used Ste Chapelle Chardonnay ~$6)
►2 cups heavy whipping cream
►1/3 cup parmesan cheese
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►Sprinkle of paprika
►Parsley or basil for garnish if desired
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Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
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Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
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How to Make Prawn Lasagna | In the Food52 Kitchen with Ixta Belfrage
PRAWN LASAGNA:
In this episode of In The Food52 Kitchen with Ixta Belfrage, she creates a delicious lasagna that seamlessly blends the Brazilian, Mexican, and Italian cultures she grew up around.
This lasagna is the purest representation of me; a homage to the countries that have shaped me as a person and a cook. In its original form it was one part Italian (the pasta), one part Mexican (the habanero) and one part Brazilian (the catupiry). ~Ixta
CHAPTERS:
00:00 - Introduction
00:08 - Prepping the Prawns
01:30 - Making the Stock
02:00 - Making the Ragu
06:38 - Making the Habanero Oil
07:14 - Assembling the Lasagna
09:28 - Taste Test!
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