Garlic Butter Shrimp Scampi Lasagna Recipe

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A decadent fusion of two beloved dishes, Garlic Butter Shrimp Scampi Lasagna combines the luscious, garlicky richness of shrimp scampi with the comforting layers of creamy, cheesy lasagna. This elegant twist on a classic Italian favorite brings together succulent shrimp sautéed in a buttery garlic sauce, layered between sheets of tender pasta, a velvety béchamel, and melted mozzarella.

Perfect for dinner parties or indulgent family meals, this lasagna elevates the traditional to gourmet status without demanding hours in the kitchen. Each bite delivers the savory seafood flavor of scampi, harmonized with the depth and texture of traditional lasagna. It’s a guaranteed crowd-pleaser for both seafood lovers and pasta enthusiasts.

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Ingredients for this Garlic Butter Shrimp Scampi Lasagna Recipe

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup dry white wine
• 2 tbsp chopped fresh parsley
• Salt and pepper, to taste
• 9 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups ricotta cheese
• 1 large egg
• 3 cups béchamel sauce (homemade or store-bought)

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Step 1: Prepare the Shrimp Scampi

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant. Stir in shrimp, season with salt and pepper, and cook until pink and opaque. Add lemon juice and white wine, simmering for 2 minutes. Remove from heat and stir in chopped parsley.

Step 2: Make the Ricotta Mixture

In a medium bowl, mix ricotta cheese with the egg, half of the Parmesan cheese, salt, and pepper until well combined. Set aside.

Step 3: Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles, a third of the ricotta mixture, a third of the shrimp, béchamel sauce, and a sprinkle of mozzarella. Repeat layers twice more, finishing with béchamel and mozzarella on top. Sprinkle with remaining Parmesan.

Step 4: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the top is golden and bubbling. Let rest for 10 minutes before slicing and serving.

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Storage Instructions

Allow the lasagna to cool completely before storing. Cover tightly with aluminum foil or transfer to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze individual portions wrapped in plastic wrap and foil, or in freezer-safe containers, for up to 2 months. Reheat in a preheated oven at 350°F (175°C) until warmed through.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 470
• Protein: 32g
• Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 3g
• Sodium: 690mg

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Frequently Asked Questions

What kind of shrimp is best for this recipe?

Large shrimp are ideal for this recipe as they provide a meaty bite and hold up well during cooking.

Can I use pre-cooked shrimp?

Yes, but add them at the end of the scampi step to avoid overcooking.

Can I make this lasagna ahead of time?

Absolutely! Assemble it a day in advance and refrigerate until ready to bake.

Is it possible to make this dish gluten-free?

Yes, by using gluten-free lasagna noodles and ensuring your béchamel sauce is gluten-free.

Can I substitute the white wine?

You can replace it with chicken broth or seafood stock for a non-alcoholic version.

What cheese alternatives work well?

Try a mix of fontina, provolone, or gouda for a different flavor profile.

How do I prevent the lasagna from being watery?

Drain the shrimp well and avoid excess sauce layers. Also, let the lasagna rest after baking.

Can I add vegetables to the layers?

Yes, sautéed spinach, mushrooms, or zucchini make great additions.

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