This indulgent Garlic Butter Shrimp Scampi Lasagna combines the rich flavors of classic shrimp scampi with creamy layers of lasagna. Succulent shrimp in a garlic butter sauce, creamy ricotta, and a luscious white sauce make this dish a seafood lover’s dream. Perfect for special occasions or a luxurious dinner at home!
Ingredients:
For the Shrimp Scampi:
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken broth)
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
For the White Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
For Assembly:
- 12 lasagna noodles, cooked according to package instructions
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Shrimp Scampi:
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the shrimp and cook until they turn pink, about 2-3 minutes per side.
- Pour in the white wine (or chicken broth) and lemon juice, cooking for an additional 2 minutes.
- Stir in the chopped parsley and season with salt and pepper. Remove from heat and set aside.
- Prepare the White Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes until lightly browned.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Bring to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.
- Stir in the grated Parmesan cheese and ground nutmeg. Season with salt and pepper.
- Prepare the Ricotta Mixture:
- In a bowl, combine the ricotta cheese and egg, mixing until smooth.
- Assemble the Lasagna:
- Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shrimp scampi mixture and 1/4 of the white sauce.
- Repeat the layers twice more, ending with a final layer of noodles and the remaining white sauce on top.
- Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Serve:
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley.
Helpful Tips:
- Shrimp: Use fresh or frozen shrimp. If using frozen, thaw them before cooking.
- No-Boil Noodles: If using no-boil lasagna noodles, adjust the cooking time and liquid as needed.
- White Wine: For a non-alcoholic version, use chicken broth instead of white wine.
Serving Suggestions:
- Serve with a crisp green salad and garlic bread for a complete meal.
- Pair with a glass of white wine or a sparkling water with lemon.
FAQs:
- Can I use a different type of seafood?
Yes, you can substitute shrimp with crab, lobster, or scallops. - Can I make this dish ahead of time?
Yes, you can assemble the lasagna up to a day in advance and refrigerate it. Bake as directed when ready to serve. - How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Serving Size:
- Serves 6-8
Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Recipe Card
Garlic Butter Shrimp Scampi Lasagna
This indulgent Garlic Butter Shrimp Scampi Lasagna combines the rich flavors of classic shrimp scampi with creamy layers of lasagna. Succulent shrimp in a garlic butter sauce, creamy ricotta, and a luscious white sauce make this dish a seafood lover’s dream. Perfect for special occasions or a luxurious dinner at home!
Ingredients
For the Shrimp Scampi:
- – 1 pound large shrimp peeled and deveined
- – 4 tablespoons butter
- – 4 cloves garlic minced
- – 1/2 cup white wine or chicken broth
- – 2 tablespoons lemon juice
- – 1/4 cup fresh parsley chopped
- – Salt and pepper to taste
For the White Sauce:
- – 4 tablespoons butter
- – 4 tablespoons all-purpose flour
- – 4 cups milk
- – 1 cup grated Parmesan cheese
- – 1/2 teaspoon ground nutmeg
- – Salt and pepper to taste
For Assembly:
- – 12 lasagna noodles cooked according to package instructions
- – 2 cups ricotta cheese
- – 1 egg
- – 2 cups shredded mozzarella cheese
- – Fresh parsley chopped (for garnish)
Instructions
Preheat Oven:
- – Preheat your oven to 375°F (190°C).
Prepare the Shrimp Scampi:
- – In a large skillet, melt the butter over medium heat.
- – Add the minced garlic and cook for 1 minute until fragrant.
- – Add the shrimp and cook until they turn pink, about 2-3 minutes per side.
- – Pour in the white wine (or chicken broth) and lemon juice, cooking for an additional 2 minutes.
- – Stir in the chopped parsley and season with salt and pepper. Remove from heat and set aside.
Prepare the White Sauce:
- – In a medium saucepan, melt the butter over medium heat.
- – Stir in the flour and cook for 1-2 minutes until lightly browned.
- – Gradually whisk in the milk, stirring constantly to avoid lumps.
- – Bring to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.
- – Stir in the grated Parmesan cheese and ground nutmeg. Season with salt and pepper.
Prepare the Ricotta Mixture:
- – In a bowl, combine the ricotta cheese and egg, mixing until smooth.
Assemble the Lasagna:
- – Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
- – Place a layer of cooked lasagna noodles over the sauce.
- – Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shrimp scampi mixture and 1/4 of the white sauce.
- – Repeat the layers twice more, ending with a final layer of noodles and the remaining white sauce on top.
- – Sprinkle the shredded mozzarella cheese evenly over the top.
Bake:
- – Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- – Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Serve:
- – Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley.