Garlic Butter Shrimp Scampi Lasagna Recipe – Easy Creamy Seafood Dinner

The sizzle of garlic hitting melted butter, the aroma of fresh shrimp, and the golden edges of bubbling cheese—this garlic butter shrimp scampi lasagna is honestly something you’ll want to make on repeat. I still remember the first time I baked this for a family Sunday dinner. My kitchen was filled with that unmistakable, mouthwatering scent of garlic butter mingling with seafood, and everyone gravitated straight to the oven. Let’s face it, regular lasagna is great, but when you swirl in creamy seafood layers, it’s a whole new level of comfort food magic.

I first came up with this recipe when my local seafood market had a bumper crop of fresh shrimp. I wanted to capture the flavors of classic shrimp scampi but tuck them into a cheesy, satisfying casserole that could feed a crowd. This garlic butter shrimp scampi lasagna checks all the boxes: creamy, cheesy, garlicky, and just a bit indulgent (but not so much that you can’t have seconds!). It’s perfect for those nights when you want something special but don’t want to fuss with dozens of pans or fancy ingredients.

Whether you’re a seafood lover, a lasagna enthusiast, or simply looking for a creamy seafood dinner that’ll wow your family, this recipe is for you. I’ve tested it a dozen times, swapped the cheeses, tried different shrimp sizes, and even made a gluten-free version for my friend. It’s always a hit. If you’re craving a dish that blends the best of Italian comfort and garlicky shrimp goodness, this garlic butter shrimp scampi lasagna will be your new go-to. Trust me—you’ll be licking your plate clean.

Why You’ll Love This Garlic Butter Shrimp Scampi Lasagna Recipe

After years of developing recipes and plenty of lasagna nights, I can say this one stands out. It’s not just another seafood pasta—there’s something about the garlicky butter sauce and plump shrimp layered with creamy ricotta and gooey mozzarella that brings everyone back for seconds. Here’s what makes this garlic butter shrimp scampi lasagna my family’s favorite:

• Quick & Easy: This lasagna comes together in just over an hour, making it surprisingly doable for a weeknight or a spontaneous dinner party.
• Simple Ingredients: No need for trips to specialty stores—shrimp, pasta, cheese, a few aromatics, and pantry staples are all it takes.
• Perfect for Entertaining: It’s always a crowd-pleaser at potlucks, holiday gatherings, or even a casual dinner with friends. Honestly, it looks fancy, but it’s totally stress-free to make.
• Creamy, Comforting Flavors: The garlic butter sauce, juicy shrimp, and layers of creamy cheese work together for a dish that’s cozy and just decadent enough.
• Versatile: Easy to adapt for gluten-free, low-carb, or pescatarian diets. Plus, you can tweak the cheeses or even add a veggie layer (spinach is amazing in this).
• Unique Twist: Instead of the usual marinara or beef, you get the best of both worlds—shrimp scampi’s brightness and lasagna’s classic comfort.

What sets this recipe apart is the way the garlicky shrimp scampi sauce melds with creamy ricotta and stretchy mozzarella. I blend some of the shrimp right into the sauce for rich flavor in every bite. Unlike some seafood lasagnas, this one doesn’t get watery or bland; the balance of lemon, garlic, and cheese keeps every forkful interesting. It’s the type of meal that brings everyone together and leaves you with zero leftovers—unless you hide a piece for tomorrow’s lunch (which, frankly, I always do).

What Ingredients You Will Need

This garlic butter shrimp scampi lasagna recipe is built around easy-to-find, flavorful ingredients. I love how you don’t need anything fancy—just a few fresh and pantry staples. Here’s what you’ll need (and a few tips I’ve learned along the way):

• For the Shrimp Scampi Filling:
  • Large shrimp (1.5 lbs / 680g, peeled and deveined; I prefer wild-caught for best flavor)
  • Salted butter (6 tbsp / 85g; adds richness and that classic scampi flavor)
  • Fresh garlic (6 cloves, minced; don’t skimp—this is the heart of the dish!)
  • Lemon zest (from 1 lemon; brightens up the filling)
  • Lemon juice (2 tbsp / 30ml; for that tangy scampi kick)
  • Crushed red pepper flakes (1/2 tsp; adds a little heat, totally optional)
  • White wine (1/3 cup / 80ml; use something you’d actually drink)
  • Chopped fresh parsley (1/4 cup / 10g; for color and freshness)
  • Salt & black pepper (to taste)
• For the Creamy Cheese Layer:
  • Whole milk ricotta cheese (1 1/2 cups / 375g; use part-skim if you want it lighter)
  • Shredded mozzarella (2 cups / 220g; I like to shred my own for best melt)
  • Freshly grated Parmesan (1 cup / 90g; aged Parmigiano-Reggiano gives the best flavor)
  • Egg (1 large; helps bind the cheese layer)
  • Italian seasoning (1 1/2 tsp; you can use a mix of dried basil, oregano, and thyme if needed)
  • Fresh basil (chopped, for sprinkling on top)
• For the Pasta:
  • Lasagna noodles (9-12 sheets; regular or no-boil—no-boil saves time, but both work well)
  • Olive oil (for boiling noodles—just a splash keeps things from sticking)
• For Assembly:
  • Extra mozzarella and Parmesan (about 1/2 cup each, for topping)
  • Lemon wedges (for serving, optional)

Ingredient Tips: If you’re gluten-free, swap in your favorite GF lasagna noodles. For dairy-free, use a vegan ricotta and mozzarella (I like the Kite Hill and Miyoko’s brands). Don’t want wine? Just use extra broth or a splash of water instead. And if fresh shrimp is out of budget, frozen works—just thaw and pat dry before cooking.

Equipment Needed

Here’s what you’ll want handy before making this garlic butter shrimp scampi lasagna. Most of these are kitchen basics, but I’ve tossed in a few of my favorite alternatives and tips:

• Large skillet or sauté pan (for cooking the shrimp and sauce; nonstick or stainless both work well)
• Medium saucepan (for boiling lasagna noodles—if you’re not using no-boil noodles)
• Baking dish (9×13-inch / 23x33cm; glass or ceramic are my go-tos for even heating)
• Mixing bowls (for cheese mixture and prepping shrimp)
• Colander or slotted spoon (for draining pasta and handling shrimp)
• Chef’s knife and cutting board (for chopping parsley, basil, and garlic)
• Measuring cups and spoons (accuracy helps, especially with baking!)
• Rubber spatula or wooden spoon (for mixing and spreading layers)
• Aluminum foil (for covering the lasagna while baking, keeps the cheese from over-browning)

If you don’t have a dedicated lasagna pan, a deep casserole dish works too. I’ve even made this in disposable aluminum pans for parties—super easy for cleanup. After many lasagna nights, I’ll say that investing in a good nonstick skillet has made shrimp prep way less stressful (and clean-up is a breeze). If you’re using a glass dish, let it come to room temp before placing it in the oven from the fridge to avoid cracking.

How to Make Garlic Butter Shrimp Scampi Lasagna

1. Prep the Shrimp (10 minutes)
   • Pat 1.5 lbs (680g) shrimp dry with paper towels. Season lightly with salt and pepper.
   • If using frozen shrimp, thaw under cold water and drain well.
2. Make the Garlic Butter Scampi Sauce (10 minutes)
   • Heat 6 tbsp (85g) salted butter in a large skillet over medium heat. Once melted, add 6 minced garlic cloves and cook 1-2 minutes, stirring, until fragrant (don’t let it brown!).
   • Add shrimp. Sauté 2-3 minutes until just pink and opaque. Remove shrimp with a slotted spoon and set aside.
   • To the same skillet, add lemon zest, lemon juice (2 tbsp), white wine (1/3 cup/80ml), and red pepper flakes (if using). Simmer 2 minutes, scraping up any brown bits.
   • Stir in 1/4 cup chopped parsley. Taste and season with extra salt and pepper if needed.
   • Chop half the cooked shrimp into bite-sized pieces; leave the rest whole for layering. Add chopped shrimp back to the sauce and toss to coat.
3. Prepare the Cheese Mixture (5 minutes)
   • In a bowl, combine 1 1/2 cups (375g) ricotta, 2 cups (220g) shredded mozzarella, 1 cup (90g) Parmesan, 1 large egg, and 1 1/2 tsp Italian seasoning. Mix until smooth.
   • If you want extra creaminess, add a splash of milk or cream (about 2 tbsp/30ml).
4. Cook the Lasagna Noodles (10 minutes, skip if using no-boil noodles)
   • Boil noodles in salted water with a splash of olive oil, following package instructions. Stir often to prevent sticking.
   • When al dente, drain and lay flat on a clean towel.
5. Assemble the Lasagna (15 minutes)
   • Preheat oven to 375°F (190°C).
   • Lightly grease a 9×13-inch (23x33cm) baking dish.
   • Spread a thin layer of garlic butter sauce (without shrimp) on the bottom.
   • Top with a single layer of noodles. Spread half the ricotta mixture over the noodles.
   • Add half the shrimp and a spoonful of the sauce. Sprinkle with extra mozzarella and Parmesan.
   • Repeat: noodles, remaining ricotta, remaining shrimp, more sauce, more cheese.
   • Finish with a final noodle layer, remaining sauce, and the last of the mozzarella and Parmesan.
6. Bake the Lasagna (30-35 minutes)
   • Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10-15 minutes until bubbling and golden.
   • If you like a crispy top, broil for 2-3 minutes at the end (watch closely!).
7. Rest & Serve (10 minutes)
   • Let lasagna rest at least 10 minutes before slicing—it helps the layers set.
   • Sprinkle with fresh basil and serve with lemon wedges.

Troubleshooting Tips: If your sauce seems thin, simmer a bit longer to reduce. If using no-boil noodles, add a little extra sauce so they cook through. If cheese is browning too quickly, re-cover with foil. The lasagna might look a little loose straight from the oven but firms up as it cools—trust the process!

Pro Cooking Tips & Techniques

• Sear the Shrimp Quickly: Overcooked shrimp turns rubbery fast. Two to three minutes is usually plenty—pull them out as soon as they turn pink. Undercooked? They’ll finish in the oven.
• Layer Sauce Generously: Don’t be shy with the garlic butter sauce between layers—no one wants a dry lasagna.
• Use Fresh Cheese: Shredding mozzarella and grating Parmesan yourself gives a creamier melt and bolder flavor. Pre-shredded works, but fresh is worth it here.
• Rest Before Cutting: It’s tempting to slice right in, but letting the lasagna cool for 10 minutes keeps those beautiful layers from sliding apart.
• Don’t Overcrowd the Filling: A little restraint with the shrimp in each layer means you get even bites in every slice. I learned this the hard way after my first attempt ended up with all the shrimp in just two layers—still tasty, but not quite as pretty!
• Timing: If you want to multitask, cook the noodles while the shrimp is sizzling. You can also prep the cheese mixture ahead of time and keep it in the fridge.

One lesson I learned the hard way? Don’t skip the lemon zest. It really wakes up the whole dish and keeps the richness in check. And if you ever end up with slightly watery lasagna, just let it set a bit longer—those juices soak right back in.

Variations & Adaptations

This garlic butter shrimp scampi lasagna is surprisingly flexible. I’ve tinkered with it for all sorts of occasions and dietary needs. Here are a few of my favorite twists:

• Low-Carb or Gluten-Free: Swap in zucchini or eggplant “noodles” for a lighter, grain-free version. I slice them thin, salt to draw out excess water, and pre-roast before layering. Gluten-free lasagna noodles work wonderfully too—just cook according to package directions.
• Dairy-Free: Use dairy-free ricotta and mozzarella (I’ve had good luck with almond-based versions). Nutritional yeast makes a great stand-in for Parmesan.
• Extra Veggie: Add a layer of wilted spinach, sautéed mushrooms, or even artichoke hearts between the noodles and cheese. It adds color and sneaks in more nutrition.
• Mixed Seafood: Craving more seafood? Toss in some lump crab, bay scallops, or even cooked lobster pieces for a real showstopper.
• Spicy Kick: Double the red pepper flakes or swirl in a bit of Calabrian chili paste for heat lovers. (I do this when my husband’s out of town—he’s not a spice fan, but I am!)

One of my favorite personal spins is using roasted garlic instead of fresh for a sweeter, mellower flavor. I’ve also tried this with gluten-free lasagna noodles (Barilla brand is my top pick), and honestly, no one could tell the difference!

Serving & Storage Suggestions

This garlic butter shrimp scampi lasagna is best served warm, straight from the oven. I like to finish it with a sprinkle of fresh basil and a squeeze of lemon for a bright, fresh touch. Pair it with a crisp green salad, roasted asparagus, or a loaf of crusty bread to soak up any extra sauce.

If you’re serving guests, slice into squares and plate with a wedge of lemon and a sprinkle of extra Parmesan. A glass of chilled Sauvignon Blanc or Pinot Grigio is the perfect match for the buttery, garlicky flavors. For a cozy weeknight, just scoop it out family-style—no need for fancy plating.

Leftovers keep well in the fridge for up to 3 days. Simply cover the dish with foil or transfer slices to an airtight container. To reheat, cover and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions until hot. The flavors actually deepen overnight, so the leftovers are even better! For longer storage, freeze individual slices (wrap tightly, then bag) for up to a month. Thaw overnight and reheat gently—the texture holds up surprisingly well.

Nutritional Information & Benefits

This garlic butter shrimp scampi lasagna is rich and satisfying, but it’s also packed with lean protein from shrimp and a solid dose of calcium from the cheese. Here’s an approximate breakdown per serving (assuming 8 servings):

• Calories: 410
• Protein: 27g
• Carbohydrates: 24g
• Fat: 23g (mainly from heart-healthy olive oil and cheese)

Shrimp is a great source of omega-3 fatty acids, B vitamins, and selenium. The dish can be adapted for gluten-free or low-carb diets by swapping the noodles. If you’re watching sodium, use unsalted butter and low-sodium cheese. Allergens include shellfish, dairy, eggs, and gluten (unless using appropriate substitutes). Personally, I love that each serving is filling but not heavy—I always leave the table satisfied, not sluggish.

Conclusion

This garlic butter shrimp scampi lasagna is more than just another pasta bake—it’s a creamy seafood delight that brings everyone together. The garlicky shrimp, silky cheese layers, and zesty lemon make it special enough for company but easy enough for a weeknight treat. I love this recipe because it’s a little luxurious and a lot comforting, and it always disappears fast.

Don’t be afraid to make it your own—try a new cheese, toss in extra veggies, or go big with mixed seafood. However you spin it, you’ll end up with a dish that’s worthy of cravings and leftovers alike. If you whip up this lasagna, I’d love to hear how it goes! Leave a comment below, share your photos, or let me know your favorite tweaks. Here’s to good food, good company, and just a little extra garlic butter on the side.

Frequently Asked Questions

Can I use frozen shrimp for this lasagna?

Absolutely! Just make sure to thaw the shrimp thoroughly and pat them dry before cooking. This keeps the sauce from getting watery.

What’s the best cheese combo for creamy lasagna?

I recommend ricotta, mozzarella, and Parmesan for the creamiest layers with lots of flavor. Shredding your own cheese makes a difference in meltiness!

How do I prevent my lasagna from being watery?

Don’t overcook the shrimp, drain excess liquid from the sauce, and let the lasagna rest before slicing. If you’re using veggies, pre-cook or salt them to remove moisture.

Can I make this ahead of time?

Yes! Assemble the lasagna up to 24 hours ahead, cover tightly, and refrigerate. Bake as directed, adding 10 extra minutes if it’s cold from the fridge.

What’s a good side dish for garlic butter shrimp scampi lasagna?

A crisp green salad, roasted asparagus, or garlic bread are my go-tos. Anything fresh and simple pairs nicely with the rich, garlicky flavors.

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