Easy seafood lasagna | Recipes from a small kitchen

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Seafood Filling:
– 3 pounds of shrimp
– 1 pound and a half of scallops
–salt and pepper to taste
– 1 spoon of paprika powder
– half a tablespoon of dried parsley
– 1 tablespoon of garlic powder
– 2 tablespoons butter
– 1 tablespoon olive oil
— cilantro leaves
— 1 small shallot
– red and green peppers

Creamy alfredo sauce:
– 2 pounds frozen or fresh or canned corn
– half and half (32 oz.)
– 6 tablespoons butter
– 16 oz parmesan cheese
– 1 pinch of nutmeg
– 1 spoon of garlic powder

Other ingredients:
— Ricotta cheese
– mozarella cheese
– 2 boxes of lasagna

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Nino Starace says:

Each to their own, but there's so much wrong with that I don't know where to begin. Improve the dish by making a proper béchamel sauce.

Tamika Maye says:

Since I’m a pescatarian, this is going to be my
contribution to my family’s thanksgiving dinner. I may add some crab or lobster meat to it. Thank you.

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