Shrimp Scampi Lasagna

Most people associate lasagna with heavy red meat sauces, but the seafood lasagna variation offers a sophisticated, lighter-flavored yet equally rich alternative. Whether you are hosting a formal dinner party or looking for a special Sunday night meal, this recipe hits all the high notes of flavor, texture, and visual appeal. In this guide, we will walk you through every step of creating this masterpiece, from the perfect garlic butter sauté to the assembly of those glorious, cheesy layers.

The Magic of Shrimp Scampi Meets Lasagna

Shrimp scampi is traditionally a dish of shrimp cooked in a sauce of garlic, white wine, and butter. It is bright, zingy, and intensely savory. By incorporating these specific flavors into a lasagna format, we replace the traditional ricotta and marinara with a silky white béchamel sauce infused with lemon zest and a generous amount of garlic. This ensures that every bite of the shrimp lasagna tastes like authentic scampi, but with the added satisfaction of pasta and melted mozzarella.

The key to a successful Garlic Butter Shrimp Scampi Lasagna lies in the quality of the seafood. Using large, fresh (or properly thawed) shrimp ensures they remain juicy during the baking process. We also take care to par-cook the shrimp in the garlic butter first, creating a flavorful oil that we then use as the base for our white sauce. This technique layers the flavor deep into the foundation of the dish.

Ingredients for Garlic Butter Shrimp Scampi Lasagna

To make this decadent dish, you will need the following ingredients. Quality matters, so try to use fresh parsley and real butter for the best results.

• – 1 pound large shrimp, peeled and deveined (tail-off)
• – 12-15 lasagna noodles (no-boil or traditional)
• – 6 tablespoons unsalted butter
• – 6 cloves garlic, minced
• – 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• – 1/4 cup all-purpose flour
• – 3 cups whole milk, warmed
• – 1 cup heavy cream
• – 1/2 teaspoon red pepper flakes (optional for heat)
• – 1 tablespoon lemon juice and 1 teaspoon lemon zest
• – 2 cups shredded mozzarella cheese
• – 1 cup grated Parmesan cheese
• – 15 oz ricotta cheese
• – 1 large egg (to mix with ricotta)
• – 1/4 cup fresh parsley, chopped
• – Salt and black pepper to taste

Step-by-Step Instructions

1. Prepare the Scampi Shrimp

Start by melting 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Toss in the shrimp and cook until they just turn pink (about 2 minutes per side). Do not overcook them, as they will finish in the oven. Remove the shrimp from the pan and set aside. Deglaze the pan with the white wine, scraping up any browned bits, and let it reduce by half. Pour this wine-garlic liquid into a small bowl and save it.

2. Make the Garlic Butter White Sauce

In the same skillet (no need to wash it), melt the remaining 4 tablespoons of butter. Whisk in the flour to create a roux and cook for 1-2 minutes. Slowly pour in the warm milk and heavy cream while whisking constantly to avoid lumps. Stir in the reserved wine-garlic liquid, lemon zest, lemon juice, and red pepper flakes. Simmer the sauce until it thickens enough to coat the back of a spoon. Season with salt and pepper. Remove from heat and stir in 1/2 cup of Parmesan cheese.

3. Prepare the Cheese Filling

In a medium mixing bowl, combine the ricotta cheese, the egg, half of the fresh parsley, and a pinch of salt. Mixing an egg into the ricotta helps the lasagna hold its shape when sliced, preventing it from being too “soupy.”

4. Assemble the Lasagna

Preheat your oven to 375°F. Spread a thin layer of the white garlic sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna noodles on top. Spread a portion of the ricotta mixture over the noodles, then scatter some of the sautéed shrimp. Drizzle with more white sauce and sprinkle with mozzarella. Repeat the layers—noodles, ricotta, shrimp, sauce, mozzarella—until you reach the top of the dish.

5. The Final Topping and Baking

For the final layer, place the last set of noodles, cover generously with the remaining white sauce, and top with the rest of the mozzarella and Parmesan. Arrange a few extra shrimp on the very top for a beautiful presentation. Cover the dish with foil (tented so it doesn’t stick to the cheese) and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden brown. Let it rest for 10-15 minutes before slicing.

Pro Tips for the Best Seafood Lasagna

Don’t Overcook the Shrimp: Since the lasagna bakes for nearly 40 minutes, the shrimp only need a quick sear initially. If you cook them fully in the pan, they may become rubbery in the oven.

The “No-Boil” Trick: If using no-boil noodles, ensure they are completely covered by the sauce. If the edges are dry, they won’t soften properly. Adding an extra 1/4 cup of milk to your sauce can help provide the moisture needed for these noodles.

Wine Selection: Always cook with a wine you would actually drink. A crisp white wine adds the necessary acidity to cut through the heavy cream and butter. If you prefer not to use alcohol, you can substitute with seafood stock or chicken broth with an extra squeeze of lemon.

Variations of Shrimp Scampi Lasagna

While this recipe is perfection as is, you can easily customize it. For a Mixed Seafood Lasagna, try adding scallops or lump crab meat into the layers. If you want to add some greens, folded-in sautéed spinach or chopped asparagus pairs beautifully with the lemon-garlic profile. For those who love a bit of crunch, you can top the final layer with a mixture of Panko breadcrumbs, melted butter, and parsley during the last 10 minutes of baking to mimic the topping of a classic scampi dish.

Serving Suggestions

Because this Garlic Butter Shrimp Scampi Lasagna is quite rich, it pairs best with bright, acidic side dishes. A simple Caesar salad or an arugula salad with a lemon vinaigrette works wonders. Crusty Italian bread or garlic knots are also a must to soak up any extra garlic butter sauce left on the plate. For wine pairing, stay with the white wine used in the sauce—a chilled glass of Chardonnay or Pinot Grigio is the perfect companion.

Storing and Reheating

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it is best to do so in the oven at 325°F covered with foil to prevent the shrimp from drying out. If using a microwave, add a splash of water or milk to the plate to keep the sauce creamy.

This Garlic Butter Shrimp Scampi Lasagna is more than just a meal; it is an experience. It brings together the comfort of home cooking with the elegance of a high-end seafood restaurant. Give this recipe a try for your next special occasion, and watch it become a new family favorite!