Garlic Butter Shrimp Scampi Lasagna

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Indulge in the rich and decadent layers of Garlic Butter Shrimp Scampi Lasagna, a seafood lover’s twist on the classic Italian dish. This lasagna combines tender shrimp bathed in a garlicky butter sauce, creamy ricotta cheese, and perfectly cooked lasagna noodles, all enveloped in a luscious white sauce. Every bite bursts with the bold flavors of garlic, herbs, and melted cheese, creating an unforgettable meal perfect for special occasions or cozy dinners.

What sets this lasagna apart is the balance between the delicate shrimp and the creamy, cheesy layers that hold everything together. The golden-baked top layer, bubbling with a blend of mozzarella and Parmesan, adds a deliciously crispy contrast to the soft and savory interior. Whether served with a side of garlic bread or a fresh salad, this dish is guaranteed to impress anyone who takes a bite.

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Ingredients for Garlic Butter Shrimp Scampi Lasagna

For the Shrimp Scampi Filling:

• 1 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup white wine (or chicken broth)
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

For the Ricotta Mixture:

• 1 ½ cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• 1 tsp garlic powder
• Salt and pepper to taste

For the White Sauce:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 ½ cups whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded mozzarella cheese

Additional Ingredients:

• 9 lasagna noodles, cooked and drained
• 1 ½ cups shredded mozzarella cheese (for topping)
• 1/4 cup grated Parmesan cheese (for topping)
• Fresh parsley for garnish

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Step 1: Prepare the Shrimp Scampi Filling

In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Add the red pepper flakes (if using) and shrimp, cooking until the shrimp turn pink, about 2-3 minutes per side. Pour in the white wine (or chicken broth) and let it simmer for another 2 minutes, allowing the flavors to meld. Stir in the lemon juice, fresh parsley, salt, and black pepper. Remove from heat and set aside.

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Step 2: Make the Ricotta Mixture

In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, basil, garlic powder, salt, and black pepper. Mix well until smooth and set aside.

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Step 3: Prepare the White Sauce

In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for about 1 minute until lightly golden. Slowly pour in the milk while whisking continuously to prevent lumps. Add salt, black pepper, and nutmeg, stirring until the sauce thickens, about 5 minutes. Remove from heat and stir in 1 cup of shredded mozzarella cheese until smooth.

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Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Spread a thin layer of white sauce at the bottom of a greased 9×13-inch baking dish. Place three cooked lasagna noodles over the sauce, then spread half of the ricotta mixture on top. Add a layer of shrimp scampi, followed by more white sauce. Repeat the layers, finishing with a layer of noodles, white sauce, and the remaining shredded mozzarella and Parmesan cheese.

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Step 5: Bake and Serve

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

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Storage Instructions

To store leftovers, allow the lasagna to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, wrap individual portions in plastic wrap and aluminum foil, then freeze for up to 2 months. When reheating, bake at 350°F (175°C) for 20-25 minutes if refrigerated, or 40-45 minutes if frozen. You can also microwave individual slices for 2-3 minutes until heated through.

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Estimated Nutrition (Per Serving)

• Calories: ~450
• Protein: ~30g
• Carbohydrates: ~40g
• Fat: ~20g
• Saturated Fat: ~10g
• Cholesterol: ~150mg
• Fiber: ~2g
• Sodium: ~600mg

Note: These values are approximate and can vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the dish.

2. What can I substitute for white wine in the shrimp scampi?

You can use chicken broth, vegetable broth, or a splash of lemon juice for a similar depth of flavor.

3. Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the bake time if baking from cold.

4. What’s the best way to reheat lasagna without drying it out?

Cover it with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. Adding a splash of milk or broth before reheating helps keep it moist.

5. Can I make this lasagna gluten-free?

Yes! Use gluten-free lasagna noodles and substitute the flour in the white sauce with a gluten-free alternative like cornstarch or a 1:1 gluten-free flour blend.

6. What side dishes pair well with this lasagna?

A fresh Caesar salad, roasted asparagus, or garlic bread complements this dish beautifully.

7. Can I add other seafood to this lasagna?

Definitely! Try adding crab, scallops, or lobster for an extra luxurious seafood lasagna.

8. How do I prevent my lasagna from being too watery?

Make sure to drain excess liquid from the shrimp scampi and let the lasagna rest for at least 10 minutes after baking to allow it to set properly.

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