Garlic Butter Shrimp Scampi

This creamy garlic butter shrimp scampi lasagna blends everything you love about rich seafood pasta with cozy baked comfort food. Shrimp and melty cheese come together in layers that will totally surprise anyone expecting a classic red—sauce lasagna. If you crave a show—stopping main dish with a little luxury but approachable ingredients this one hits the spot for gatherings or a weeknight splurge.

My family now asks for this lasagna over classic flavor combinations. The buttery sauce with plump shrimp had me hooked from the first test run while my kids cannot resist the gooey mozzarella top.

Gather Your Ingredients

• Lasagna noodles: the backbone that holds all the flavor choose regular noodles for the most classic bite
• Shrimp: peeled and deveined for easy eating fresh or thawed frozen work equally well look for a firm texture and sweet scent
• Garlic: freshly minced makes the dish aromatic avoid pre—minced to keep flavors strong
• Unsalted butter: lets you control saltiness go for high—quality butter for the best flavor payoff
• Olive oil: a splash for sautéing helps brown the garlic without burning
• Lemon juice: adds brightness and balances the rich cheese use freshly squeezed for zing
• Heavy cream: the luscious base of the sauce opt for full fat for maximum creaminess
• Parmesan cheese: sharpness and depth freshly grated melts better than pre—shredded
• Mozzarella cheese: perfectly melty for that signature lasagna stretch low moisture shreds give the best result
• Ricotta cheese: lends body to the filling smooth and creamy always check for freshness
• Parsley: brings color and freshness sprinkle over for a burst of green
• Salt and black pepper: to round out and lift all flavors
• Red pepper flakes: optional for gentle heat add more if you like a kick

How to Make It

Prep the Ingredients:

Boil the lasagna noodles to just shy of fully cooked if using regular noodles then drain and lay flat on a clean towel so they do not stick. Thaw the shrimp if needed and pat dry so they sear well in the pan.

Cook the Shrimp:

Melt butter and olive oil in a large skillet over medium then add garlic. Sauté just until the aroma is strong about one minute. Add shrimp and cook two to three minutes on each side until pink and just cooked through. Stir in lemon juice and set the pan of shrimp aside.

Make the Sauce:

Using the pan from the shrimp melt more butter and whisk in heavy cream and Parmesan. Let simmer on low heat until the mixture thickens enough to coat a spoon which takes just a few minutes. Season with salt black pepper and a pinch of red pepper flakes if using.

Mix the Cheese Filling:

Combine ricotta cheese chopped parsley and a handful of grated Parmesan in a bowl. Stir well until smooth and creamy as this makes the filling light.

Layer the Lasagna:

In a lightly greased baking dish spread a thin layer of the cream sauce to prevent sticking. Lay noodles on the bottom then dollop over the ricotta filling. Layer the shrimp across and scatter some mozzarella. Pour more sauce over and repeat these steps until the dish is full finishing with plenty of mozzarella and Parmesan on top.

Bake the Lasagna:

Cover the baking dish with foil to lock in moisture and bake at 375 degrees Fahrenheit for about twenty five minutes. Remove foil for the last ten minutes so the cheese becomes golden and bubbly.

Rest and Serve:

Let the lasagna sit at room temperature for about ten minutes before slicing to help the layers set. Garnish with extra parsley right before serving so the fresh flavor pops.

Shrimp has always been my celebratory ingredient so seeing it layered into a cheesy lasagna for the first time at a family birthday dinner was a total game changer. Parmesan is my secret weapon here as it sharpens the richness and always draws everyone back for seconds.

Flavor Boosters

Store leftover lasagna well wrapped in the refrigerator for up to three days. To reheat cut portions and microwave covered until hot or use the oven with foil to prevent drying. Individual slices freeze well for a month just let them thaw in the fridge before reheating.

Serving Suggestions

Serve each slice over a small pile of arugula or spinach for a peppery fresh balance. Garlic bread or a crisp cucumber salad makes great accompaniments. This dish also pairs well with a crisp white wine like Pinot Grigio to echo the lemon and seafood.

Creative Twists

You can swap in cooked chicken or even crabmeat if shrimp is unavailable. Sub in gluten free noodles or cottage cheese for ricotta if that is your preference. For a one dish meal try sneaking in wilted spinach or sautéed mushrooms with the cheese layers.

Leftover portions make easy gourmet lunches. This lasagna always gets rave reviews at my table—enjoy every cheesy seafood bite.

Common Questions About This Recipe

→ What type of shrimp is best for this dish?

Peeled and deveined shrimp work best for easy cooking and a clean texture that absorbs the garlic butter flavors well.

→ Can I use oven-ready lasagna noodles?

Yes, oven-ready noodles save time and work perfectly, just ensure the layers have enough sauce to cook the noodles properly.

→ How do I prevent the dish from becoming dry?

Using a combination of butter, heavy cream, and cheeses provides moisture. Covering the lasagna with foil during baking also helps retain moisture before crisping the top.

→ Is it possible to prepare this ahead of time?

You can assemble the layers in advance and refrigerate before baking. Bake within 24 hours for the best freshness and flavor.

→ What sides pair well with this dish?

Light sides like a green salad or steamed vegetables complement the rich layers without overwhelming the palate.