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Garlic Butter Shrimp Scampi Lasagna

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This easy 30-minute seafood lasagna layers juicy shrimp in a garlicky butter sauce with creamy ricotta and melty cheese for a lighter, crowd-pleasing twist on classic lasagna. Perfect for weeknights, date nights, or entertaining guests.

Ingredients

Scale
  • 9–12 lasagna noodles (regular or oven-ready, about 8 ounces)
  • 1 pound shrimp, peeled and deveined (medium or large)
  • 6 tablespoons unsalted butter, divided
  • 4–5 cloves fresh garlic, minced
  • Zest and juice of 1 large lemon
  • 1/4 cup dry white wine (optional, or substitute chicken broth)
  • 1 cup ricotta cheese (whole milk preferred)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. 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 towel. Oven-ready noodles can be used as is.
  2. In a large skillet, heat olive oil and 3 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, not browned.
  3. Add shrimp and sauté until just pink, about 2 minutes per side. Season with salt, pepper, and red pepper flakes if using. Remove shrimp to a bowl.
  4. To the same skillet, add remaining 3 tablespoons butter, white wine (or chicken broth), lemon zest, and lemon juice. Simmer for 2-3 minutes to reduce slightly. Adjust seasoning and stir in chopped parsley. Remove from heat.
  5. In a medium bowl, mix ricotta cheese, 1/4 cup Parmesan, a pinch of salt, and black pepper until smooth. Optional: add a bit of lemon zest or chopped spinach.
  6. Spoon a little scampi sauce on the bottom of a 9×13-inch baking dish. Layer noodles to cover. Spread half the ricotta mixture, half the shrimp, half the scampi sauce, and about 3/4 cup mozzarella. Repeat layers, finishing with noodles, remaining mozzarella, and remaining Parmesan.
  7. Cover with foil and bake at 400°F for 15 minutes. Remove foil and broil on high for 2-3 minutes until cheese is golden and bubbly.
  8. Let rest for 5 minutes before slicing. Garnish with extra parsley and a squeeze of lemon if desired.

Notes

Don’t overcook the shrimp—they finish in the oven. For extra greens, add a layer of baby spinach. Use fresh garlic and freshly grated cheese for best flavor. Can be made ahead and refrigerated before baking. Gluten-free and dairy-free adaptations are possible.

Nutrition

Keywords: shrimp scampi lasagna, seafood lasagna, garlic butter shrimp, easy seafood dinner, 30 minute lasagna, creamy shrimp pasta, weeknight seafood recipe, ricotta lasagna, lemon shrimp lasagna

Find it online: https://bitefuljoy.com/garlic-butter-shrimp-scampi-lasagna-easy-30-minute-seafood-dinner/