Open Lasagne of Shrimp and Rocket

Frank Bordoni's creamy seafood dish is quick and easy to make, flavoured with white wine, garlic and basil
By Frank Bordoni
Open Lasagne of Shrimp and Rocket
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 sheets fresh or dried lasagne sheets, halved
  • 1 shallot, chopped
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 200 ml dry white wine
  • 150 ml double cream
  • 6 ripe plum tomatoes
  • 200 g cooked shrimps, or prawns
  • 150 g wild rocket
  • basil


1. Cook the fresh lasagne sheets in boiling salted water for 1-2 minutes (if using dried, cook until al dente), then drain and refresh with cold water.

2. Gently cook the shallot and garlic with the olive oil in a saucepan for 2 minutes or until softened. Pour in the white wine and continue cooking until almost evaporated. Stir in the cream and reduce a little further, then toss in the tomatoes, shrimps and basil. Season and keep warm.

3. Take four large, warmed deep plates and lay a sheet of lasagne in the bottom of each. Spoon over the prawn mixture and cover with another sheet of pasta. Top with a little more of the sauce, scatter with rocket and serve.

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