Go Back

Creamy Garlic Butter Shrimp Scampi Lasagna

A rich and creamy lasagna that combines shrimp scampi with layers of pasta, ricotta, and mozzarella in a delightful garlic butter sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 12 pieces lasagna noodles Cook according to package directions.
  • 1 lb large shrimp, peeled and deveined Fresh is recommended for best flavor.
  • 2 tbsp olive oil Used for cooking the shrimp.
  • 1/2 cup unsalted butter For the sauce.
  • 4 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 cup heavy cream Makes the sauce rich and creamy.
  • 1 cup chicken broth Use low-sodium if preferred.
  • 2 cups ricotta cheese For layering.
  • 2 cups shredded mozzarella cheese For layering and topping.
  • 1/2 cup grated Parmesan cheese For topping.
  • 1/4 cup fresh parsley, chopped For garnish and flavor.
  • to taste Salt and pepper For seasoning the shrimp.
  • 1 tsp red pepper flakes Optional, for added heat.

Method
 

Preparation
  1. Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce
  1. In the same skillet, melt the butter over medium-low heat. Add minced garlic and sauté for about 1 minute, until fragrant.
  2. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  3. Return the cooked shrimp to the skillet and sprinkle in red pepper flakes if using. Stir in the chopped parsley and let the sauce simmer for an additional 2 minutes.
Layering the Lasagna
  1. Preheat your oven to 375°F (190°C). Spread a thin layer of the shrimp sauce on the bottom of a baking dish.
  2. Place 3 lasagna noodles on top, then layer in 1/3 of the ricotta cheese, followed by 1/3 of the mozzarella, and 1/3 of the shrimp mixture. Repeat this process two more times.
  3. Finish with a layer of sauce and the remaining mozzarella and Parmesan cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes. Then, uncover and bake for an additional 15-20 minutes or until bubbly and golden on top.
  2. Let the lasagna cool for about 10 minutes before slicing. Garnish with more parsley if desired.

Notes

To store leftovers, cool to room temperature before wrapping tightly in foil or transferring to an airtight container. In the fridge, it can stay fresh for 3-4 days. For longer storage, consider freezing portions. Reheat in the oven at 350°F (175°C) until heated through or microwave individual portions for about 2 minutes.