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Garlic Butter Shrimp Scampi Lasagna

Garlic Butter Shrimp Scampi Lasagna - featured image
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This Garlic Butter Shrimp Scampi Lasagna combines classic shrimp scampi flavors with creamy, cheesy lasagna layers for a rich, garlicky, and comforting seafood dinner. It’s an impressive yet approachable dish perfect for special occasions or cozy weeknights.

Ingredients

Scale
  • 1 1/2 pounds large shrimp, peeled and deveined (fresh or frozen/thawed)
  • 4 tablespoons unsalted butter (for sautéing)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Ground black pepper, to taste
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • 9–12 lasagna noodles (regular or no-boil; gluten-free if needed)
  • 1 1/2 cups whole milk ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons unsalted butter (for sauce)
  • 2 cloves garlic, minced (for sauce)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups whole milk (or half-and-half)
  • Salt and pepper, to taste

Instructions

  1. Pat shrimp dry with paper towels. Season with 1/2 teaspoon salt and black pepper. Set aside.
  2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until just al dente, about 8-10 minutes. Drain, rinse with cool water, and lay flat on a clean towel.
  3. In a large skillet, heat 4 tablespoons butter and olive oil over medium heat. Add garlic and red pepper flakes; sauté until fragrant, about 1 minute. Add shrimp in a single layer and cook 2-3 minutes per side, until just pink and opaque. Add lemon zest, juice, and parsley; toss gently. Remove shrimp to a plate. Reserve pan juices.
  4. In the same skillet, melt 4 tablespoons butter over medium heat. Add 2 cloves garlic; cook until fragrant, about 30 seconds. Sprinkle in flour and whisk for 1 minute. Slowly add milk, whisking to prevent lumps. Bring to a gentle simmer and cook until thickened, 3-4 minutes. Stir in reserved pan juices, salt, and pepper to taste. Add more milk if sauce is too thick.
  5. In a medium bowl, combine ricotta, egg, 1/2 cup mozzarella, 1/4 cup parmesan, Italian seasoning, and black pepper. Mix until smooth.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1/2 cup garlic butter sauce on the bottom. Layer 3-4 noodles over the sauce. Top with half of the ricotta mixture, half the shrimp, and 1/3 of the remaining sauce. Sprinkle with 1/3 of the remaining mozzarella and parmesan. Repeat layers: noodles, ricotta, shrimp, sauce, and cheeses. Finish with a final layer of noodles, the rest of the sauce, and the last of the mozzarella and parmesan.
  7. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes, until bubbly and golden on top. (Broil for 2-3 minutes at the end for a deeper crust, if desired.)
  8. Let lasagna rest 10-15 minutes before slicing and serving.

Notes

Pat shrimp dry to avoid watery lasagna. You can assemble the lasagna up to 24 hours ahead and refrigerate before baking. For a gluten-free version, use gluten-free noodles and flour. Add extra parmesan on top for a golden crust. Let the lasagna rest before slicing for neat layers.

Nutrition

Keywords: shrimp scampi lasagna, seafood lasagna, garlic butter shrimp, easy seafood dinner, Italian lasagna, shrimp pasta bake, creamy shrimp lasagna, special occasion dinner

Find it online: https://magnetmeal.com/garlic-butter-shrimp-scampi-lasagna-recipe-easy-seafood-dinner-idea/