Shrimp and Pistachio Lasagna

Name: Shrimp and Pistachio Lasagna
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Fresh-Pasta egg-free 7 oz; Shrimps (already cleaned) 10.5 oz; Lemon peel 1; Parsley to taste; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Unsalted pistachios 2.1 oz; Basil 23 tbsp; Extra virgin olive oil 2 tbsp; Water 4 tbsp; Fine salt to taste; Partly skim milk 1 ¼ cup; Type 1 flour; Extra virgin olive oil 2 tsp; Nutmeg to taste; Fine salt to taste

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Difficulty: Average
Prep time: 40 min
Cook time: 30 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Nicola Sorrentino

Shrimp and pistachio lasagna is really a fun twist on the classic shrimp lasagna from Emilia-Romagna. This Italian region—famous for its pasta bakes—serves up something new here, swapping the traditional meat sauce for a lighter, more creamy version. Instead of beef and tomato, you get that sweet shrimp taste mixed with a nutty homemade pistachio pesto. Really good stuff. Layered with pasta sheets and a silky béchamel, it creates a seafood lasagna that's tender and super exciting—not too heavy, just right for impressing guests. And here's the thing: Emilia-Romagna loves to experiment, and this dish combines moist textures and rich flavors without overdoing it.

This shrimp and pistachio lasagna takes your average shrimp casserole or shrimp pasta bake to a whole new level. Perfect for special occasions like holidays or date nights, it adds a touch of elegance to any meal. Honestly, what's amazing is how the crispy top layer comes out with a golden finish, while inside stays soft and creamy. Each layer offers a burst of flavor—shrimp, pistachio and a hint of Parmesan—so every bite is, you know, an adventure.

Across Italy, folks are trying out various seafood pasta dishes. And look, this creative shrimp and pistachio lasagna keeps the tradition alive with a fresh twist. Whether you're a fan of classic lasagna Bolognese or just curious to try a new spin on shrimp and nut lasagna, this dish gives you elegance, fun and that comforting taste of pasta al forno everyone loves. It’s the ideal choice when you want something special yet familiar. Really, it is both memorable and comforting—can't go wrong.

INGREDIENTS

For a 8x6 inch baking dish: Fresh-Pasta 7 oz (200 g) - egg-free; Shrimps 10.5 oz (300 g) - (already cleaned); Lemon peel 1; Parsley to taste; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste

for the pistachio pesto: Unsalted pistachios 2.1 oz (60 g); Basil 23 tbsp (20 g); Extra virgin olive oil 2 tbsp (30 g); Water 4 tbsp (60 g); Fine salt to taste

for the béchamel: Partly skim milk 1 ¼ cup (300 g); Type 1 flour (20 g); Extra virgin olive oil 2 tsp (10 g); Nutmeg to taste; Fine salt to taste

Preparation

How to prepare Shrimp and Pistachio Lasagna

To prepare the shrimp and pistachio lasagna, start with the oil-based béchamel: in a saucepan, heat the oil 1, then add the flour 2. Stir to form the roux, letting it brown for 1-2 minutes 3.

At this point, pour in the hot milk 4 and continue to whisk over the heat until the sauce thickens 5. Season with nutmeg and salt 6.

Once ready, cover the béchamel with plastic wrap in contact and set aside. Prepare the pistachio pesto 7: in a blender, place the cleaned basil leaves 8 and pistachios 9.

Add the oil 10, salt, pepper, and water 11, then blend until smooth 12.

Now focus on the shrimp: coarsely chop them with a knife 13, then sauté them in a pan with a drizzle of oil for a few moments 14. Scent with lemon zest 15.

Stir to flavor 16 and turn off the heat as soon as the shrimp change color 17. You are ready to assemble the lasagna: spread a little béchamel on the bottom of an 8x6 inch baking dish 18.

Place the first sheet of pasta 19, then spread some pistachio pesto 20 and add the shrimp 21.

Sprinkle a little béchamel 22, then proceed with another sheet of pasta 23, pistachio pesto, shrimp 34, and béchamel. Continue in this way until all the ingredients are used up 34.

Finish with a layer of béchamel 25 and bake at 350°F for about 20 minutes, then continue cooking for 5 minutes in grill mode at 450°F to brown the surface 26. Your shrimp and pistachio lasagna is ready to be served 27!