Description
Garlic Butter Shrimp Scampi Lasagna is a delightful fusion dish combining succulent shrimp cooked in a rich garlic butter sauce with classic Italian lasagna layers. This recipe features al dente lasagna noodles layered with a creamy ricotta mixture, juicy shrimp in a white wine and lemon-infused sauce, and topped with melted mozzarella and Parmesan cheeses, baked to bubbly perfection. It’s an easy yet impressive main course perfect for seafood lovers looking to enjoy a comforting, flavorful pasta bake.
Ingredients
Scale
Lasagna Base
- 12 lasagna noodles, cooked and drained
Shrimp Scampi
- 1 ½ pounds large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup dry white wine or chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Cheese Mixture
- 2 cups ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Cook Shrimp: Heat olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes on each side until they turn pink and are just cooked through. Remove shrimp from skillet and set aside.
- Prepare Sauce: In the same skillet, melt the butter and sauté minced garlic for about 1 minute until fragrant. Add red pepper flakes if using, then stir in white wine or chicken broth and lemon juice. Simmer the mixture for 5-7 minutes until it reduces slightly, concentrating the flavors.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss to coat them evenly in the garlic butter sauce. Remove from heat.
- Mix Cheese Filling: In a medium bowl, combine ricotta cheese, egg, half of the Parmesan cheese (½ cup), salt, black pepper, and chopped parsley. Mix until smooth and well incorporated.
- Assemble Lasagna: Spread a small amount of the garlic butter sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles, then â…“ of the ricotta mixture, followed by â…“ of the shrimp and sauce, and finally â…“ of the shredded mozzarella cheese. Repeat this layering two more times, finishing with a top layer of mozzarella and the remaining ½ cup Parmesan cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to meld the flavors and heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking so it sets and is easier to slice. Serve warm and enjoy!
Notes
- Use low-sodium chicken broth if substituting for white wine to reduce sodium content.
- For smaller shrimp bites, chop the shrimp before layering.
- Add spinach or sautéed mushrooms between layers for extra vegetables and nutritional value.
