Garlic Butter Shrimp Scampi Lasagna
A luxurious fusion of classic Italian lasagna and rich garlic butter shrimp scampi, layered with creamy ricotta, melted mozzarella, and Parmesan cheese. This indulgent yet approachable seafood lasagna features tender shrimp bathed in a bright, buttery garlic sauce balanced with white wine and lemon juice. Perfect for a special dinner or celebration, it’s a crowd-pleaser that combines comforting textures and sophisticated flavors.
Equipment
- Large skillet or sauté pan
- Large pot for boiling noodles (if using traditional lasagna noodles)
- 9x13-inch baking dish
- Mixing bowls
- Spoon or spatula
- Cheese grater
- Aluminum foil
- Knife and cutting board
Ingredients
- 1 lb medium-large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth with 1 tbsp lemon juice)
- 2 tbsp fresh lemon juice
- 12 lasagna noodles (traditional or no-boil)
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth (optional, for sautéing)
Instructions
- Prepare the shrimp scampi: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Sauté minced garlic until fragrant (~1 minute). Add shrimp; cook 1-2 minutes per side until pink. Remove shrimp and set aside.
- Make the sauce: Pour white wine and lemon juice into the skillet. Simmer 2-3 minutes until slightly reduced. Return shrimp to pan, toss to coat, and add parsley. Remove from heat.
- Cook noodles: Boil lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
- Preheat oven: Set oven to 375°F (190°C).
- Assemble lasagna: Spread a thin layer of shrimp scampi sauce in a 9x13 baking dish. Layer noodles, ricotta cheese (seasoned with salt and pepper), shrimp scampi, mozzarella, and Parmesan. Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake: Cover with foil and bake for 25-30 minutes. Remove foil and bake another 10-15 minutes until cheese is golden and bubbly.
- Rest and serve: Let rest 15 minutes before slicing. Garnish with fresh parsley and lemon zest.
Notes
- To keep shrimp tender, add them just before assembling the lasagna instead of cooking them fully during baking.
- Use fresh garlic and high-quality butter for best flavor.
- For a gluten-free option, substitute lasagna noodles with gluten-free pasta or thinly sliced vegetables.
- Letting the lasagna rest after baking helps it set for cleaner slices.
- Leftovers reheat well in the oven or microwave.