Garlic Butter Shrimp Scampi Lasagna
A decadent twist on classic Italian lasagna, combining tender shrimp sautéed in garlic butter, fresh lemon, and white wine with creamy béchamel sauce, tender pasta layers, and melty cheese. Perfect for seafood lovers looking to impress with an elegant, flavorful, and comforting baked dish.
Equipment
- Large skillet or sauté pan
- Medium saucepan
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Tongs
- Rubber spatula
- Sharp knife
- Oven with broiler option
- Cutting board
Ingredients
(Note: Quantities can be adjusted based on servings)
- 1 lb fresh shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 9-12 lasagna sheets (fresh or no-boil)
- 2 cups béchamel sauce (or garlic cream sauce)
- 1 ½ cups ricotta or mascarpone cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes
Instructions
- Prepare the shrimp scampi:Melt 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant (~1 min). Add shrimp and cook until pink and just opaque (about 2-3 minutes per side). Pour in white wine, lemon juice, and zest; simmer until slightly reduced (~2 minutes). Stir in chopped parsley. Remove from heat.
- Make the béchamel sauce:In a medium saucepan, melt remaining butter. Whisk in flour and cook for 1 minute. Gradually add warm milk or cream, whisking continuously until thickened. Season with salt, pepper, and optional garlic powder.
- Assemble the lasagna:Preheat oven to 350°F (175°C). Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer pasta sheets, shrimp scampi, dollops of ricotta, béchamel, mozzarella, and Parmesan. Repeat layers until ingredients are used, finishing with a generous cheese layer.
- Bake:Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden.
- Rest and serve:Let the lasagna rest for 15 minutes before slicing to allow layers to set. Serve warm, garnished with fresh parsley and lemon wedges.
Notes
- Don’t overcook shrimp: They will continue cooking in the oven; cook until just pink and opaque in the skillet.
- Make ahead: Assemble lasagna a day in advance and refrigerate before baking.
- Gluten-free option: Use gluten-free lasagna sheets and check sauces for gluten content.
- Add veggies: Layer in sautéed spinach or mushrooms for extra flavor and nutrition.
- For extra richness: Swap béchamel for a garlic cream sauce made with heavy cream and butter.
- To crisp the top: Broil the lasagna for 2-3 minutes after baking, watching closely.