Description
This Garlic Butter Shrimp Scampi Lasagna combines the rich, buttery flavors of shrimp scampi with the comfort of a classic lasagna. Creamy ricotta cheese, succulent shrimp, and a lemony, garlicky sauce come together in this decadent, no-fuss lasagna that is perfect for a family dinner or special occasion.
Ingredients
Scale
For the Shrimp Scampi:
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
For the Lasagna:
- 12 lasagna noodles
- 1 container (15 ounces) ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
Instructions
- Prepare the Shrimp Scampi:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the white wine (or chicken broth), lemon juice, red pepper flakes (if using), salt, and black pepper. Bring to a simmer and cook for 3-4 minutes until slightly reduced.
- Return the shrimp to the skillet, toss to coat, and remove from heat. Stir in the chopped parsley.
- Cook the Lasagna Noodles:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, dried basil, dried oregano, salt, and black pepper. Mix until well combined.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of heavy cream on the bottom of a 9×13-inch baking dish.
- Place a layer of lasagna noodles over the cream.
- Spread half of the ricotta cheese mixture over the noodles.
- Spoon half of the shrimp scampi mixture over the ricotta layer. Sprinkle with 1/3 of the shredded mozzarella cheese.
- Repeat the layers: noodles, remaining ricotta mixture, remaining shrimp scampi, and another 1/3 of the shredded mozzarella.
- Top with a final layer of noodles and the remaining heavy cream. Sprinkle the remaining mozzarella cheese over the top.
- Bake the Lasagna:
- Cover the baking 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 cool for 10 minutes before slicing.
- Garnish with additional chopped parsley if desired.
Notes
- For added flavor, consider adding some sautéed spinach or mushrooms between the layers of lasagna.
- Be careful not to overcook the shrimp when making the shrimp scampi. They should be cooked until pink and opaque, but no further.
- If you prefer a spicier dish, increase the amount of red pepper flakes in the shrimp scampi mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of the lasagna
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 155mg