Garlic Butter Shrimp Scampi Lasagna Recipe
This Garlic Butter Shrimp Scampi Lasagna combines succulent shrimp cooked in a rich garlic butter sauce with creamy ricotta and melted mozzarella, layered between tender lasagna noodles and baked to bubbly perfection. A delightful fusion of classic Italian lasagna and flavorful shrimp scampi, this dish is perfect for seafood lovers looking for a comforting yet elegant meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Shrimp Scampi Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lasagna Components
- 9 lasagna noodles, cooked and drained
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
Instructions
- Prepare the Shrimp: Melt 2 tablespoons of butter in a large skillet over medium heat. Add 4 cloves of minced garlic and cook for about 1 minute until fragrant. Add 1 pound of large shrimp, peeled and deveined, to the skillet. Sprinkle 1 teaspoon of crushed red pepper flakes over the shrimp and cook for about 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set them aside on a plate.
- Make the Sauce: In the same skillet, pour in 1 cup of heavy cream and 1 cup of chicken broth. Stir in 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens slightly.
- Add Cheeses and Shrimp: Stir in 1 cup of ricotta cheese until fully combined. Add 2 cups of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese to the sauce, stirring until melted and smooth. Return the cooked shrimp to the skillet and stir to combine with the sauce. Remove the skillet from heat and set aside.
- Prepare Noodles and Baking Dish: Preheat your oven to 375°F (190°C). Boil 9 lasagna noodles in salted water according to package instructions, then drain them and set aside. Drizzle 1 tablespoon of olive oil in the bottom of a 9×13-inch baking dish.
- Layer the Lasagna: Spread a thin layer of the garlic butter shrimp sauce in the bottom of the baking dish. Place a layer of lasagna noodles on top of the sauce, slightly overlapping them. Spread a portion of the shrimp and sauce mixture evenly over the noodles. Top the shrimp with a layer of the ricotta cheese mixture, followed by a sprinkle of shredded mozzarella cheese. Repeat the layering process until all noodles, shrimp mixture, and cheese are used up, finishing with a layer of mozzarella cheese on top.
- Bake the Lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly. Remove from the oven and let it cool for a few minutes.
- Garnish and Serve: Sprinkle the lasagna with 1/4 cup of chopped fresh parsley before serving to add a fresh, vibrant finish.
Notes
- For easier layering, let the shrimp sauce cool slightly so it thickens before assembling.
- You can substitute gluten-free lasagna noodles if desired.
- Add extra crushed red pepper for more heat according to taste.
- Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
- To make ahead, assemble the lasagna earlier in the day and bake just before serving.
Keywords: Garlic butter shrimp lasagna, shrimp scampi lasagna, seafood lasagna, creamy shrimp pasta bake, Italian seafood dinner
