Shrimp, Wine & Caper “Lazy Lasagna"
Takes 20 mins - Serves 2
This eyes-rolling-back-in-your-head luxuriously sexy pasta breaks ALL the rules. If you’re after gluten/dairy free, paleo or vegan best leave now. This drool-fest is pure comfort fare.
- 8 to 10 medium/large peeled shrimp
- 3 to 4 large fresh lasagna sheets (enough pasta for 2, thinner style sheets work better)
- 1 Tbsp. of capers
- 3/4 cup of white wine or rose (use cheap wine. When chefs say you can taste the difference they're lying)
- 1 garlic clove, finely sliced
- 2 Tbsp. unsalted butter
- Fresh parmesan (to taste)
- 1 Tbsp. finely chopped chives
Add a splash of olive oil to a fry pan on medium/high heat. Sear off shrimp - approx. 60 secs per side (they'll turn red). Turn them over and add garlic & capers. As the shrimp turns red on the 2nd side (another 60 secs or so) add your wine. Turn heat down to medium and reduce for 2 to 3 minutes. Once wine has reduced to at least a half add butter. Let reduce for another 2/3 mins, or until sauce thickens/reduces, add salt/pepper to taste. Remove from heat.
Meanwhile, in vigorously, heavily salted boiling water add your lasagna sheets (I like to hand tear them in randomly shaped strips, adds for an interesting plate texture). Cook for recommended time. Remove pasta from water, strain well & add to pan with the shrimp and sauce over low/medium heat, toss gently. You may need to add a splash of pasta water to loosen the sauce if it’s reduced too far. Check seasoning.
Serve on platter, shave over fresh parmesan, sprinkle finely chopped chives, add a drizzle of olive oil & cracked pepper. Open wide & take your taste buds to a wonderful place.