Description
This Garlic Butter Shrimp Scampi Lasagna is a luxurious twist on classic lasagna, layering tender shrimp sautéed in garlic butter with creamy ricotta and melty mozzarella. The dish combines the bright flavors of lemon and white wine with a delectable cheesy seafood pasta bake, perfect for a special dinner or gathering. Easy to assemble and baked to golden perfection, this Italian-American favorite delivers comfort and elegance in every bite.
Ingredients
Scale
Lasagna and Cheese
- 9 lasagna noodles (cooked al dente)
- 1 cup whole milk ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Shrimp and Sauce
- 1½ pounds large shrimp (peeled and deveined)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter (divided)
- 6 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dry white wine or chicken broth
- Zest and juice of 1 lemon
Ricotta Mixture
- 1 cup whole milk ricotta cheese
- Half of the Parmesan cheese (from above)
- A pinch of salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Season and Cook Shrimp: Season the peeled and deveined shrimp with salt and black pepper. In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the shrimp and cook for 1–2 minutes on each side until just pink. Remove shrimp and set aside.
- Make Garlic Butter Sauce: In the same skillet, add the remaining 4 tablespoons of butter, minced garlic, and red pepper flakes if using. Sauté for 1–2 minutes until fragrant. Add white wine (or chicken broth), lemon juice, and lemon zest. Simmer for 2–3 minutes until the sauce slightly reduces, then remove from heat.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with half of the grated Parmesan and a pinch of salt. Mix well until smooth.
- Assemble Lasagna Layers: Spread a spoonful of the garlic butter sauce on the bottom of the prepared baking dish. Layer 3 cooked lasagna noodles, then spread one-third of the ricotta mixture, one-third of the cooked shrimp, drizzle with garlic butter sauce, and sprinkle with mozzarella cheese. Repeat this layering two more times, finishing with noodles, remaining sauce, and a final sprinkle of mozzarella cheese. Top with the remaining Parmesan cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, until the lasagna is bubbly and the cheese is golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with freshly chopped parsley before serving.
Notes
- Use precooked shrimp to save time, but reduce skillet cooking time accordingly to avoid overcooking.
- For a richer garlic butter sauce, stir in ¼ cup heavy cream before assembling the lasagna layers.
- Add sautéed spinach or mushrooms between layers to introduce extra texture and flavor.
