If there’s one thing I absolutely love, it’s a meal that combines two of my favorite things—garlic butter shrimp scampi and cheesy, comforting lasagna. This Garlic Butter Shrimp Scampi Lasagna is everything you want in a cozy, satisfying dinner.
It’s rich, buttery, packed with shrimp, and layered with the perfect combination of cheeses and creamy sauce.
I remember the first time I made this dish, I was craving something indulgent but still fresh and full of flavor. Regular lasagna is always a hit, but adding shrimp scampi to the mix? Game changer!
It’s a dish that feels fancy enough for a special occasion but is easy enough to make for a weeknight meal. If you love garlicky shrimp and cheesy pasta, you’re in for a treat!
Why You’ll Love This Garlic Butter Shrimp Scampi Lasagna
- Perfectly balanced flavors – The garlic butter sauce complements the shrimp beautifully, while the creamy cheese mixture adds a luscious texture.
- Great for seafood lovers – If you enjoy shrimp scampi, this lasagna is an irresistible twist on a classic favorite.
- Easy to make ahead – You can prep it in advance and bake it when you’re ready for a stress-free dinner.
- Rich, cheesy, and comforting – This dish is packed with mozzarella, Parmesan, and ricotta for the ultimate indulgence.
Ingredients You’ll Need
For the Garlic Butter Shrimp Scampi:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional for spice)
- ½ cup white wine (or chicken broth)
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
For the Lasagna:
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- ½ tsp Italian seasoning
Step-by-Step Instructions
1. Prepare the Shrimp Scampi
- In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- Pour in the white wine and lemon juice, stirring to combine. Let it simmer for another minute, then remove from heat and stir in the chopped parsley. Set aside.
2. Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to the package instructions until al dente.
- Drain and lay the noodles flat on a clean surface to prevent sticking.
3. Make the Creamy Cheese Sauce
- In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook for about a minute to remove the raw flour taste.
- Slowly whisk in the heavy cream and milk, stirring continuously to avoid lumps.
- Add in the Italian seasoning, salt, and black pepper. Stir until the sauce thickens slightly.
- Remove from heat and stir in ½ cup of Parmesan cheese until smooth and creamy.
4. Prepare the Ricotta Mixture
- In a bowl, mix together the ricotta cheese, egg, ½ cup Parmesan cheese, salt, and black pepper.
- Stir until well combined and set aside.
5. Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of the creamy cheese sauce.
- Place three lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the shrimp scampi.
- Sprinkle a layer of mozzarella cheese and drizzle some more of the creamy sauce.
- Repeat the layers: lasagna noodles, ricotta mixture, shrimp scampi, mozzarella cheese, and sauce.
- Finish with a final layer of noodles, creamy sauce, and a generous sprinkle of mozzarella and Parmesan cheese on top.
6. Bake the Lasagna
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
- Let the lasagna cool for 10 minutes before slicing.
Serving & Storage Tips
- Serving: Garnish with extra parsley and a squeeze of lemon for a fresh finish. Serve with garlic bread or a crisp green salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Freezing: You can freeze the lasagna before baking—just wrap it tightly in foil and store it for up to 3 months. Bake from frozen at 375°F for about an hour, covered, then uncover and bake until golden.
Final Thoughts
If you’re looking for a seafood twist on classic lasagna, this Garlic Butter Shrimp Scampi Lasagna is a must-try.
The layers of garlicky shrimp, creamy sauce, and gooey cheese make every bite unforgettable. I’d love to hear if you try this recipe—let me know in the comments how it turned out! Happy cooking! 😊
