Garlic, butter, shrimp… and lasagna? Yes, please!
If you’ve never tried garlic butter shrimp scampi lasagna, prepare for a flavor-packed surprise. This dish is the perfect fusion of creamy comfort food and zesty seafood indulgence.
Shrimp remains one of the most consumed seafoods in the U.S., and it’s easy to see why.
When paired with rich garlic butter, bright lemon, and melty cheese layered between tender lasagna noodles, it transforms into an unforgettable meal.
Whether you’re cooking for a weeknight dinner or hosting a dinner party, this shrimp scampi lasagna is the showstopper you didn’t know you needed.
Ingredients You’ll Need
Here’s what you’ll need to create this savory, seafood-packed lasagna:
- Shrimp – Large, peeled, deveined (tail off for easy eating)
- Garlic – Freshly minced for bold flavor
- Butter and Olive Oil – For sautéing and sauce depth
- Lasagna Noodles – Oven-ready or pre-boiled
- White Wine or Chicken Broth – To deglaze the pan and build flavor
- Lemon Juice & Zest – Adds brightness to the dish
- Mozzarella, Ricotta, and Parmesan – For creaminess and structure
- Heavy Cream – Makes the sauce rich and luscious
- Fresh Parsley & Red Pepper Flakes – For garnish and optional spice
- Seasonings – Salt, black pepper, and dried Italian herbs
Optional additions like spinach or mushrooms can also enhance the dish, depending on your preferences.
How to Make Garlic Butter Shrimp Scampi Lasagna
1. Sauté the Shrimp:
In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant. Toss in shrimp, seasoning them with salt, pepper, and a splash of lemon juice. Sauté until just pink—do not overcook.
2. Make the Creamy Scampi Sauce:
Remove the shrimp and set aside. In the same pan, deglaze with white wine or broth, then add more butter, cream, lemon zest, and Parmesan. Simmer until thickened slightly. Adjust seasonings.
3. Layer the Lasagna:
Spread a layer of sauce on the bottom of a greased baking dish. Add noodles, followed by ricotta, sautéed shrimp, shredded mozzarella, and more sauce. Repeat layers, ending with cheese and sauce on top.
4. Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10-15 minutes until golden and bubbling.
5. Rest and Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.
Pro Tips for the Best Shrimp Scampi Lasagna
- Choose Fresh or Frozen Shrimp Wisely: If using frozen, thaw completely and pat dry to avoid excess moisture.
- Add Lemon Strategically: Too much lemon early on can break the cream sauce. Add a splash at the end for balance.
- Balance the Garlic: Use fresh garlic and don’t burn it. A mellow sauté goes a long way in building flavor.
- Prevent Watery Lasagna: Avoid over-saucing each layer. Drain ingredients like spinach if using.
- Dairy Alternatives: Use cottage cheese instead of ricotta or plant-based alternatives for a lighter or dairy-free version.
Variations and Serving Ideas
Delicious Add-Ins:
- Baby spinach
- Sautéed mushrooms
- Sun-dried tomatoes
Swap the Protein:
- Scallops
- Lobster
- Crab meat
Low-Carb or Gluten-Free Options:
- Use zucchini slices or gluten-free noodles instead of traditional pasta
What to Serve With It:
- Garlic bread or cheesy breadsticks
- Crisp green salad with vinaigrette
- Glass of white wine like Sauvignon Blanc or Pinot Grigio
Recipe FAQ’s
Can I use precooked shrimp?
You can, but they must be added at the last minute before layering to prevent rubbery texture from overcooking.
Can I make it ahead of time?
Yes. Assemble the lasagna and refrigerate for up to 24 hours before baking. Add 10 extra minutes to baking time if cold.
Do I need ricotta cheese?
Ricotta adds creaminess, but you can substitute cottage cheese or mascarpone if preferred.
Can I freeze it?
Absolutely. Wrap tightly in foil and plastic wrap. Freeze before baking for up to 2 months. Thaw overnight before baking.
Garlic Butter Shrimp Scampi Lasagna Recipe
Ingredients
- 1 lb large shrimp peeled, deveined, tails removed
- 8 oz lasagna noodles oven-ready or boiled
- 3 tbsp butter divided
- 1 tbsp olive oil
- 4 cloves garlic minced
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- 1 cup whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp red pepper flakes optional
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp chopped fresh parsley for garnish
Instructions
Sauté the Shrimp:
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant. Toss in shrimp, seasoning them with salt, pepper, and a splash of lemon juice. Sauté until just pink—do not overcook.
Make the Creamy Scampi Sauce:
- Remove the shrimp and set aside. In the same pan, deglaze with white wine or broth, then add more butter, cream, lemon zest, and Parmesan. Simmer until thickened slightly. Adjust seasonings.
Layer the Lasagna:
- Spread a layer of sauce on the bottom of a greased baking dish. Add noodles, followed by ricotta, sautéed shrimp, shredded mozzarella, and more sauce. Repeat layers, ending with cheese and sauce on top.
Bake:
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10-15 minutes until golden and bubbling.
Rest and Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.