Garlic Butter Shrimp Scampi Lasagna – Easy 30-Minute Seafood Dinner

The sizzle of garlic hitting melted butter, a waft of fresh lemon, and plump shrimp nestled between creamy layers—yeah, that’s my kind of comfort food. The first time I made this garlic butter shrimp scampi lasagna, it was a last-minute idea when classic lasagna just sounded too heavy (and, honestly, I was craving something a bit fancier without a ton of work). I still remember my husband’s face when he took that first bite—total showstopper! There’s just something about the way shrimp, garlic, and butter come together to make an ordinary evening feel a little special.

I came up with this recipe during a week where I wanted seafood but also, you know, real homey food—something that checked the “easy dinner” box but didn’t taste simple. Shrimp scampi is already a weeknight favorite in my house, and layering it with pasta and a creamy ricotta mixture? That was a game changer! This garlic butter shrimp scampi lasagna has become our go-to for date nights, family dinners, and even quick get-togethers. It’s surprisingly quick—on the table in under 30 minutes, which is almost unheard of for lasagna. Plus, it’s a major crowd-pleaser (even my picky niece asks for seconds).

If you’re looking for a dish that’s just as good for impressing guests as it is for a cozy night in, this is it. I’ve tested it a dozen times—tweaked the sauce, tried different cheeses, dialed in the layers—and honestly, it’s perfect every time. So whether you’re a seafood lover or just want something new for your pasta night, garlic butter shrimp scampi lasagna is about to become your new favorite recipe.

Why You’ll Love This Garlic Butter Shrimp Scampi Lasagna

• Quick & Easy: Ready in about 30 minutes—yes, really! Perfect for those nights when you want something special without a ton of fuss.
• Simple Ingredients: No need for specialty stores; everything comes from your regular grocery run. Most of the time, I already have half of these things in my fridge or pantry.
• Perfect for Any Occasion: Whether it’s a weeknight dinner, a casual dinner party, or even a holiday meal, this lasagna feels fancy but is secretly easy.
• Crowd-Pleaser: Shrimp, garlic, pasta, cheese… what’s not to love? Even folks who think they don’t like seafood change their minds after a forkful.
• Unbelievably Delicious: The layers are creamy, buttery, and just garlicky enough. The shrimp stays juicy, and the lemon keeps everything bright and fresh.

This isn’t just another seafood lasagna. What sets my garlic butter shrimp scampi lasagna apart is the double layer of flavor—first, the garlicky, buttery shrimp scampi filling, and then the creamy ricotta cheese mixture that balances it all. I blend the garlic and butter with a splash of white wine (totally optional, but wow, does it add depth). Lemon zest wakes everything up, and the quick broil at the end gives you those golden, bubbly edges. Trust me, this is the kind of meal that makes you close your eyes and sigh after the first bite.

It’s real comfort food with a twist—lighter than traditional lasagna but still so satisfying. I love serving it for guests because it looks impressive, but secretly, it’s just as good for a solo dinner with a glass of chilled white wine. If you want to add some variety to your pasta routine (or just want a break from red sauce), this garlic butter shrimp scampi lasagna is a total winner.

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to deliver bold flavor and a creamy, satisfying texture—no complicated steps, just straightforward cooking. Most of these are pantry staples, and you can swap a few things if needed (I’ll give you all my best tips!).

• Lasagna Noodles – Regular or oven-ready work fine. I prefer no-boil for speed, but either one is delicious.
• Shrimp, peeled and deveined (about 1 pound / 450g) – Medium or large shrimp both work. I like wild-caught for the best texture.
• Unsalted Butter (6 tablespoons / 85g) – This is the base of your scampi sauce, so don’t skimp! If you use salted, just go lighter on added salt later.
• Fresh Garlic, minced (4-5 cloves) – The more, the merrier! Fresh is best for that classic scampi punch.
• Lemon Zest and Juice (from 1 large lemon) – Adds brightness and cuts through the richness.
• Dry White Wine (1/4 cup / 60ml, optional) – Sauvignon Blanc or Pinot Grigio work well. You can sub with chicken broth if you prefer.
• Ricotta Cheese (1 cup / 250g) – Creamy and mild, it keeps things light. I like whole-milk ricotta for richness.
• Shredded Mozzarella Cheese (1 1/2 cups / 170g) – Melty, stretchy goodness.
• Freshly Grated Parmesan Cheese (1/2 cup / 50g) – Adds salty, nutty flavor. I use Parmigiano-Reggiano if I can swing it.
• Fresh Parsley, chopped (2 tablespoons) – For color and a little herby brightness.
• Red Pepper Flakes (1/2 teaspoon, optional) – Adds a gentle heat. Totally up to you!
• Salt and Black Pepper – To taste.
• Olive Oil (1 tablespoon) – Helps keep the butter from burning and adds more flavor.

• Ingredient Tips: If you’re gluten-free, use your favorite GF lasagna noodles (I’ve had great luck with rice-based ones). Dairy-free? Substitute with plant-based ricotta and mozzarella. Don’t skip the lemon—it makes the whole dish sing!
• Personal Note: Sometimes I add a handful of baby spinach or a sprinkle of chopped basil if I want a little extra green in the layers. Both are delicious.

Equipment Needed

• Large Skillet or Sauté Pan: For cooking shrimp and making the scampi sauce. I love using my old cast iron for extra flavor, but any nonstick pan works.
• Medium Saucepan: If you’re boiling noodles (skip if using oven-ready).
• Mixing Bowls: For stirring up the ricotta mixture and holding cooked shrimp.
• Measuring Cups and Spoons: For accurate layering (because no one wants to run out of sauce at the end!).
• 9×13-inch (23x33cm) Baking Dish: Classic lasagna size. A metal or glass pan both work fine.
• Microplane Zester or Grater: For the lemon zest and Parmesan. I swear by mine—makes a world of difference.
• Sharp Knife and Cutting Board: For prepping garlic, parsley, and shrimp.
• Aluminum Foil: To cover the lasagna while baking (so the top doesn’t brown too quickly).

If you don’t have a microplane for the lemon, just use the fine side of a box grater. And if your skillet isn’t oven-safe, just transfer everything to your baking dish before layering. I’ve tried this in both metal and glass pans—both do the job, but glass is my favorite for even baking (plus, leftovers don’t pick up that odd metal taste). Keep your tools clean by soaking them right after use—makes cleanup way easier!

How to Make Garlic Butter Shrimp Scampi Lasagna

1. Prep the Noodles (5-10 minutes): If using regular lasagna noodles, cook them according to package instructions in salted water until just al dente. Drain and lay flat on a clean kitchen towel to keep them from sticking. Oven-ready noodles can be used straight from the box.
2. Make the Garlic Butter Shrimp (8-10 minutes): In a large skillet, heat 1 tablespoon olive oil and 3 tablespoons (42g) butter over medium heat. Add minced garlic (4-5 cloves) and cook for 1 minute until fragrant (don’t let it brown!). Add the shrimp and sauté just until they turn pink—about 2 minutes per side. Sprinkle with salt, pepper, and red pepper flakes if using. Remove shrimp to a bowl (they’ll finish cooking in the oven).
3. Build the Scampi Sauce (3 minutes): To the same skillet, add remaining 3 tablespoons (42g) butter, the white wine (or chicken broth), lemon zest, and lemon juice. Let it simmer for 2-3 minutes to reduce slightly. Taste and adjust seasoning if needed. Stir in chopped parsley, then remove from heat.
4. Mix the Ricotta Layer (2 minutes): In a medium bowl, combine 1 cup (250g) ricotta, 1/4 cup (25g) Parmesan, a pinch of salt, and black pepper. Stir until smooth. For extra flavor, add a bit of lemon zest or a handful of chopped spinach.
5. Assemble the Lasagna (5-7 minutes): Spoon a bit of scampi sauce on the bottom of your 9×13-inch baking dish. Layer noodles to cover the bottom. Spread half the ricotta mixture evenly over the noodles, then half the shrimp, half the scampi sauce, and a sprinkle of mozzarella (about 3/4 cup). Repeat layers: noodles, ricotta, shrimp, sauce, mozzarella, finishing with a final sprinkle of Parmesan on top.
6. Bake (15-20 minutes): Cover with foil and bake in a preheated oven at 400°F (200°C) for 15 minutes. Remove foil and broil on high for 2-3 minutes until the cheese is golden and bubbly (watch closely so it doesn’t burn!).
7. Rest and Serve (3-5 minutes): Let the lasagna rest for 5 minutes before slicing. This gives the layers time to set—no more soupy slices! Garnish with extra parsley and a squeeze of lemon if you like.

• Troubleshooting: If your sauce looks thin, let it simmer a minute longer. Shrimp overcooking? Pull them off heat as soon as they’re pink—they’ll finish in the oven. If your top is browning too fast, tent with foil and finish baking.
• Sensory Cues: The finished lasagna should be golden on top, bubbling at the edges, and have a fresh, citrusy aroma. The shrimp should be juicy, never rubbery.

Personal tip: I like to double the garlic (because why not?), and sometimes I add a layer of baby spinach for extra greens. If you’re short on time, use pre-cooked shrimp—just add them at the layering stage so they don’t get tough.

Cooking Tips & Techniques

• Don’t Overcook the Shrimp: Shrimp go from perfect to rubbery in just a minute. Pull them out as soon as they’re opaque and pink—remember, they’ll bake a bit more in the oven.
• Layer Evenly: Spread the ricotta and sauce all the way to the edges to keep every bite moist. I’ve learned the hard way that dry edges can ruin an otherwise perfect lasagna.
• Use Fresh Garlic: Pre-minced garlic in a jar just doesn’t have the same punch. Trust me, it’s worth the tiny bit of extra effort to mince it fresh.
• Time Management: Multitask by cooking the sauce while the noodles boil. Get all your ingredients prepped and measured first—it really speeds things up.
• Cheese Matters: Grate your mozzarella and Parmesan fresh if you can. Pre-shredded cheese has anti-caking agents that can make the topping less melty.
• Lemon Zest Secret: Zest your lemon before you squeeze it—it’s so much easier and you’ll get every bit of bright flavor. I learned that the hard way after trying to zest a squeezed lemon (not fun!).
• Leftover Sauce: If you have extra scampi sauce, drizzle it over the top just before serving—so good!

One time, I got distracted and overcooked my shrimp—they turned out tough, but the lasagna was still tasty thanks to all that creamy sauce. Lesson learned: watch those little guys closely! For consistent results, always use similar-sized shrimp and a timer. And if you want to make ahead, assemble everything and pop it in the fridge until you’re ready to bake.

Variations & Adaptations

• Low-Carb/Keto: Swap the lasagna noodles for thinly sliced zucchini or eggplant. Just salt and pat them dry first to avoid excess moisture. The flavor is amazing, and you get a veggie boost.
• Gluten-Free: Use your favorite gluten-free lasagna noodles. I’ve had great luck with brown rice pasta, and no one can even tell the difference.
• Spicy Cajun Twist: Add 1 teaspoon Cajun seasoning to the shrimp and a dash of hot sauce to the ricotta mixture for a bold, spicy kick. It totally wakes up the flavor!
• Vegetarian Version: Substitute the shrimp with a mix of sautéed mushrooms, spinach, and artichoke hearts. The garlic butter sauce still shines, and you get a hearty, satisfying dish.
• Allergen Swaps: Dairy-free cheese and cashew-based ricotta work beautifully here. For shellfish allergies, use cooked chicken pieces or even white beans for protein.

My favorite variation? Adding a layer of wilted baby spinach and swapping half the ricotta for creamy goat cheese. It’s tangy, rich, and totally crave-worthy. You can also try tossing in a handful of fresh basil or chives for an herbal note.

Serving & Storage Suggestions

This garlic butter shrimp scampi lasagna is best served hot and bubbly, straight out of the oven. I love plating it with a sprinkle of chopped parsley and a wedge of lemon on the side for a bright finish. Pair it with a crisp green salad or roasted asparagus for a complete meal. A chilled glass of Sauvignon Blanc or a sparkling lemonade is the perfect drink match.

For leftovers, let the lasagna cool completely, then cover tightly and refrigerate for up to 3 days. It actually tastes even better the next day as the flavors meld. To freeze, cut into individual portions and wrap well—freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, or microwave slices for a quick lunch. If you’re worried about the shrimp drying out, splash a little extra lemon juice or sauce over the top before reheating.

Flavors develop over time, so don’t be surprised if it’s even more delicious the second day. Leftovers make a great packed lunch or quick dinner later in the week!

Nutritional Information & Benefits

Each serving of garlic butter shrimp scampi lasagna is packed with protein from shrimp and cheese, and you get a good dose of calcium thanks to the ricotta and mozzarella. Shrimp are naturally low in calories and fat, and they’re a great source of selenium and B vitamins. If you go with whole-wheat noodles or add veggies, you’ll boost your fiber too.

This recipe is naturally pescatarian and can be adapted for gluten-free or dairy-free diets with easy swaps. Just a heads up—shrimp and dairy are common allergens, so check with your guests first. Personally, I love how filling but light this lasagna feels compared to traditional ones; it’s a great way to get your comfort food fix without feeling sluggish after.

Conclusion

Honestly, this garlic butter shrimp scampi lasagna is one of those recipes you’ll want to keep on repeat. It’s got everything—creamy sauce, juicy shrimp, bright lemon, and lots of melty cheese. Whether you’re cooking for family, friends, or just yourself, it’s an easy win that feels special every single time.

Don’t be afraid to make it your own—add veggies, tweak the cheeses, or play with spice. That’s the beauty of a homemade lasagna! I hope you love this recipe as much as my family does (my kids even ask for it on their birthdays now!).

If you try this garlic butter shrimp scampi lasagna, leave a comment below or tag me on social—nothing makes my day like seeing your creations. Happy cooking, and may your kitchen always smell like garlic butter!

FAQs

Can I make garlic butter shrimp scampi lasagna ahead of time?

Absolutely! You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate. When you’re ready to eat, bake as directed, adding a few extra minutes if it’s cold from the fridge.

What’s the best way to reheat leftovers?

Reheat slices in the oven at 350°F (175°C) until hot, or microwave individual portions for 1-2 minutes. Add a splash of lemon juice or sauce to keep the shrimp moist.

Can I use frozen shrimp?

Yes! Just thaw the shrimp completely and pat dry before cooking. Frozen shrimp work perfectly and are often fresher than “fresh” at the store.

What can I substitute for ricotta cheese?

You can use cottage cheese or a mixture of cream cheese and plain Greek yogurt for a similar creamy texture. Dairy-free ricotta also works well.

Is this recipe spicy?

It has a gentle kick from red pepper flakes, but you can leave them out for a milder flavor. If you like heat, add extra or try a bit of hot sauce in the ricotta layer!

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