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Garlic Butter Shrimp Scampi Lasagna

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This creamy, garlicky shrimp scampi lasagna blends classic Italian comfort with seafood flair. Layers of tender shrimp, garlic butter sauce, and three cheeses make it a crowd-pleasing, easy-to-make dinner perfect for family gatherings or special occasions.

Ingredients

Scale
  • 1.5 lbs large shrimp, peeled and deveined
  • 6 tbsp salted butter
  • 6 cloves fresh garlic, minced
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/3 cup white wine
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper, to taste
  • 1 1/2 cups whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1 1/2 tsp Italian seasoning
  • Fresh basil, chopped (for topping)
  • 9–12 lasagna noodles (regular or no-boil)
  • Olive oil (for boiling noodles)
  • 1/2 cup extra mozzarella (for topping)
  • 1/2 cup extra Parmesan (for topping)
  • Lemon wedges (for serving, optional)

Instructions

  1. Pat shrimp dry with paper towels and season lightly with salt and pepper. If using frozen shrimp, thaw under cold water and drain well.
  2. Heat butter in a large skillet over medium heat. Add minced garlic and cook 1-2 minutes until fragrant, not browned.
  3. Add shrimp and sauté 2-3 minutes until just pink and opaque. Remove shrimp with a slotted spoon and set aside.
  4. To the same skillet, add lemon zest, lemon juice, white wine, and red pepper flakes. Simmer 2 minutes, scraping up any brown bits.
  5. Stir in chopped parsley. Taste and season with extra salt and pepper if needed.
  6. Chop half the cooked shrimp into bite-sized pieces; leave the rest whole. Add chopped shrimp back to the sauce and toss to coat.
  7. In a bowl, combine ricotta, shredded mozzarella, Parmesan, egg, and Italian seasoning. Mix until smooth. (Optional: add a splash of milk or cream for extra creaminess.)
  8. If using regular noodles, boil in salted water with a splash of olive oil according to package instructions. Drain and lay flat on a towel.
  9. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  10. Spread a thin layer of garlic butter sauce (without shrimp) on the bottom of the dish.
  11. Layer noodles, half the ricotta mixture, half the shrimp and sauce, and a sprinkle of extra mozzarella and Parmesan. Repeat layers.
  12. Finish with a final noodle layer, remaining sauce, and the last of the mozzarella and Parmesan.
  13. Cover loosely with foil and bake 25 minutes. Remove foil and bake another 10-15 minutes until bubbling and golden. Broil 2-3 minutes at the end for a crispy top, if desired.
  14. Let lasagna rest at least 10 minutes before slicing. Sprinkle with fresh basil and serve with lemon wedges.

Notes

For gluten-free, use GF lasagna noodles. For dairy-free, substitute vegan cheeses. Don’t overcook shrimp—they finish in the oven. Let lasagna rest before slicing for clean layers. Add extra veggies like spinach or mushrooms for variety. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: shrimp scampi lasagna, seafood lasagna, creamy shrimp lasagna, garlic butter lasagna, easy seafood dinner, Italian seafood casserole, family dinner, comfort food, cheesy lasagna, shrimp pasta bake

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