GARLIC BUTTER SHRIMP LASAGNA

I can still picture my grandma’s face, beaming with pride as she presented her famous lasagna at every family gathering. It was always a labor of love, and everyone devoured it. One day, I was craving both shrimp scampi and lasagna, and a crazy thought popped into my head: why not combine them? That’s how this Dreamy Garlic Butter Shrimp Scampi Lasagna was born, a delicious fusion of Italian-American classics. Today, I’m sharing all my secrets for the most amazing Dreamy Garlic Butter Shrimp Scampi Lasagna you’ll ever make! It’s easier than you think, and I promise it will become a new family favorite.

Let’s Make Dreamy Garlic Butter Shrimp Scampi Lasagna!

Okay, friend, get ready to embark on a culinary adventure! This isn’t your grandma’s lasagna (unless your grandma is *really* adventurous!). We’re taking the comfort of lasagna and giving it a luxurious, seafood twist with all the garlicky, buttery goodness of shrimp scampi. Trust me, it’s a match made in heaven. Don’t be intimidated by the length of the instructions; I’m just being thorough to ensure your success! This recipe is designed for anyone, even if you’re not a seasoned chef. We’ll break it down step-by-step, and I’ll be right here with you.

What You’ll Need: The Ingredients

Before we dive into the instructions, let’s gather our ingredients. Fresh, high-quality ingredients are key to a truly outstanding Dreamy Garlic Butter Shrimp Scampi Lasagna. Here’s what you’ll need:

• For the Shrimp Scampi:
• 1.5 lbs large shrimp, peeled and deveined (about 30-40 shrimp)
• 1/2 cup (1 stick) unsalted butter
• 6 cloves garlic, minced (yes, six! We want that garlic punch!)
• 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chicken broth
• 2 tablespoons lemon juice, freshly squeezed
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• Salt and freshly ground black pepper to taste
• For the Béchamel Sauce:
• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground white pepper to taste
• For the Cheese Mixture:
• 15 ounces ricotta cheese, whole milk (drained if very watery)
• 1 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper to taste
• Other:
• 9 lasagna noodles, oven-ready (no-boil)
• 1 cup shredded mozzarella cheese (for topping)

Let’s Get Cooking: Step-by-Step Instructions

1. Prepare the Shrimp Scampi: Pat the shrimp dry with paper towels. This helps them brown beautifully. Season them generously with salt and pepper.
2. Melt the Butter: In a large skillet over medium heat, melt the butter. The smell alone will make your mouth water!
3. Sauté the Garlic: Add the minced garlic to the melted butter and cook for about 1 minute, or until fragrant. Be careful not to burn it! Burnt garlic is bitter.
4. Deglaze with Wine: Pour in the white wine and chicken broth. Scrape up any browned bits from the bottom of the skillet. These little bits are packed with flavor!
5. Simmer: Bring the mixture to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
6. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque. Don’t overcook them, or they’ll become rubbery.
7. Add the Finishing Touches: Stir in the lemon juice, parsley, and red pepper flakes (if using). Taste and adjust seasonings as needed. Remove from heat and set aside.
8. Make the Béchamel Sauce: In a medium saucepan over medium heat, melt the butter.
9. Whisk in the Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. It should look like wet sand.
10. Gradually Add the Milk: Slowly pour in the warmed milk, whisking constantly to prevent lumps from forming. This is crucial!
11. Simmer and Thicken: Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
12. Season: Stir in the nutmeg, salt, and white pepper to taste. Remove from heat and set aside.
13. Prepare the Cheese Mixture: In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, egg, basil, salt, and pepper. Mix well until everything is evenly distributed.
14. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
15. Layer 1: Spread a thin layer of the béchamel sauce on the bottom of the baking dish. This prevents the noodles from sticking.
16. Layer 2: Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
17. Layer 3: Spread half of the ricotta cheese mixture over the noodles.
18. Layer 4: Top with half of the shrimp scampi, distributing the shrimp evenly.
19. Layer 5: Drizzle with about 1/3 of the remaining béchamel sauce.
20. Repeat Layers: Repeat layers 2-5.
21. Final Layer: Top with the remaining 3 lasagna noodles.
22. Top it Off: Spread the remaining béchamel sauce over the noodles and sprinkle with the shredded mozzarella cheese.
23. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes.
24. Uncover and Bake Again: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
25. Rest: Let the lasagna rest for at least 15 minutes before cutting and serving. This allows the layers to set and prevents it from being too runny. This is the hardest part, I know!
26. Serve and Enjoy! Garnish with fresh parsley, if desired. Get ready for the compliments!

Success Tips for Dreamy Garlic Butter Shrimp Scampi Lasagna

Want to ensure your lasagna is a showstopper? Here are a few golden tips to guarantee 100% success:

• Don’t Overcook the Shrimp: Seriously, this is the most important tip! Overcooked shrimp are tough and rubbery. Cook them just until they turn pink and opaque. They will continue to cook a bit in the oven.
• Drain the Ricotta: If your ricotta cheese seems very watery, drain it in a cheesecloth-lined sieve for at least 30 minutes before using. This will prevent your lasagna from being too soggy.
• Use Oven-Ready Noodles: Oven-ready (no-boil) lasagna noodles are a lifesaver! They save you time and effort, and they work perfectly in this recipe. Make sure they are completely covered by sauce to ensure they cook properly.
• Let it Rest: I know it’s tempting to dig in right away, but letting the lasagna rest for at least 15 minutes is crucial. It allows the layers to set, making it easier to slice and serve. Plus, the flavors meld together even more!
• Make Ahead: You can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time.

Variations and Substitutions

Want to customize your Dreamy Garlic Butter Shrimp Scampi Lasagna? Here are a few ideas:

• Add Vegetables: Sauté some chopped spinach, zucchini, or mushrooms with the garlic for extra flavor and nutrients.
• Use Different Seafood: Substitute some of the shrimp with scallops or crabmeat.
• Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper to the shrimp scampi for extra heat.
• Add Pesto: Swirl a spoonful of pesto into the ricotta cheese mixture for a burst of fresh flavor.
• Gluten-Free: Use gluten-free lasagna noodles and gluten-free flour for the béchamel sauce.

Serving Suggestions

This Dreamy Garlic Butter Shrimp Scampi Lasagna is a complete meal on its own, but here are a few ideas to round out your dinner:

• Side Salad: A simple green salad with a light vinaigrette is the perfect complement to the rich lasagna.
• Garlic Bread: Because you can never have too much garlic!
• Steamed Vegetables: Steamed asparagus or broccoli are healthy and delicious additions.
• White Wine: Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio.

Storing and Reheating

Storing: Leftover lasagna can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container.

Reheating: Preheat your oven to 350°F (175°C). Cover the lasagna with aluminum foil and bake for 20-25 minutes, or until heated through. You can also reheat individual slices in the microwave.

Why This Recipe Works

You might be thinking, “Shrimp scampi lasagna? Is that really going to work?” And the answer is a resounding YES! Here’s why this recipe is a winner:

• The Perfect Combination of Flavors: The garlicky, buttery shrimp scampi is a match made in heaven with the creamy ricotta cheese and béchamel sauce.
• The Layers Create Texture: The layers of noodles, cheese, shrimp, and sauce create a delightful textural experience.
• It’s Impressive and Delicious: This lasagna is sure to impress your family and friends. It’s a showstopper that everyone will love.
• It’s Easier Than You Think: Despite the long list of ingredients and instructions, this recipe is actually quite easy to make. I’ve broken it down into manageable steps, so you can’t go wrong.
• It’s Make-Ahead Friendly: You can assemble the lasagna ahead of time, making it perfect for entertaining.

Troubleshooting

My lasagna is too watery: Make sure you drain the ricotta cheese if it’s very watery. Also, don’t overcook the shrimp, as they will release moisture. Finally, be sure to let the lasagna rest for at least 15 minutes before cutting.

My lasagna noodles are still hard: Make sure the oven-ready noodles are completely covered by sauce. If they’re exposed, they won’t cook properly. You can also add a tablespoon or two of water to the baking dish before covering it with foil to create more steam.

My béchamel sauce is lumpy: Make sure you whisk the flour into the melted butter thoroughly before adding the milk. Also, add the milk gradually, whisking constantly to prevent lumps from forming. If you do get lumps, you can try using an immersion blender to smooth out the sauce.

Ready to Create Your Dreamy Lasagna Masterpiece?

So, are you ready to create your own Dreamy Garlic Butter Shrimp Scampi Lasagna masterpiece? I know you can do it! Just follow these steps, and you’ll be rewarded with a dish that’s both impressive and incredibly delicious. This is more than just a recipe; it’s an experience. It’s about bringing people together, sharing a meal, and creating memories that will last a lifetime. Don’t be afraid to experiment, have fun, and make it your own. And most importantly, enjoy the process! I’m so excited for you to try this recipe. Please let me know how it turns out in the comments below. Happy cooking!

Lady Maria

Dreamy Garlic Butter Shrimp Scampi Lasagna

This lasagna recipe combines the comforting flavors of traditional lasagna with the garlicky, buttery goodness of shrimp scampi. It’s an impressive and delicious fusion dish perfect for family gatherings or special occasions. The recipe is designed to be approachable, even for novice cooks.

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Prep Time 45 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8

Course: Main Course

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs large shrimp, peeled and deveined about 30-40 shrimp
• 6 cloves garlic, minced
• 1/4 cup dry white wine like Sauvignon Blanc or Pinot Grigio
• 1/4 cup chicken broth
• 2 tablespoons lemon juice, freshly squeezed
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes optional
• Salt and freshly ground black pepper to taste
• 4 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground white pepper to taste
• 15 ounces ricotta cheese, whole milk drained if very watery
• 1 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper to taste
• 9 lasagna noodles, oven-ready no-boil
• 1 cup shredded mozzarella cheese for topping

Equipment

• 9×13 inch baking dish
• large skillet
• medium saucepan
• Large bowl
• whisk
• Spatula
• measuring cups and spoons
• Cheesecloth (optional, for draining ricotta)
• Aluminum foil
• paper towels
• Cutting board
• knife

Method

 

1. Prepare the Shrimp Scampi: Pat the shrimp dry with paper towels. Season them generously with salt and pepper.
2. Melt the Butter: In a large skillet over medium heat, melt 1/2 cup (1 stick) of butter.
3. Sauté the Garlic: Add the minced garlic to the melted butter and cook for about 1 minute, or until fragrant. Be careful not to burn it!
4. Deglaze with Wine: Pour in the white wine and chicken broth. Scrape up any browned bits from the bottom of the skillet.
5. Simmer: Bring the mixture to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate slightly.
6. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until they turn pink and opaque. Don’t overcook them!
7. Add the Finishing Touches: Stir in the lemon juice, parsley, and red pepper flakes (if using). Taste and adjust seasonings as needed. Remove from heat and set aside.
8. Make the Béchamel Sauce: In a medium saucepan over medium heat, melt 4 tablespoons (1/2 stick) of butter.
9. Whisk in the Flour: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux.
10. Gradually Add the Milk: Slowly pour in the warmed milk, whisking constantly to prevent lumps from forming.
11. Simmer and Thicken: Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
12. Season: Stir in the nutmeg, salt, and white pepper to taste. Remove from heat and set aside.
13. Prepare the Cheese Mixture: In a large bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, egg, basil, salt, and pepper. Mix well until everything is evenly distributed.
14. Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
15. Layer 1: Spread a thin layer of the béchamel sauce on the bottom of the baking dish. This prevents the noodles from sticking.
16. Layer 2: Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary.
17. Layer 3: Spread half of the ricotta cheese mixture over the noodles.
18. Layer 4: Top with half of the shrimp scampi, distributing the shrimp evenly.
19. Layer 5: Drizzle with about 1/3 of the remaining béchamel sauce.
20. Repeat Layers: Repeat layers 2-5.
21. Final Layer: Top with the remaining 3 lasagna noodles.
22. Top it Off: Spread the remaining béchamel sauce over the noodles and sprinkle with the shredded mozzarella cheese.
23. Bake: Cover the baking dish with aluminum foil and bake for 30 minutes.
24. Uncover and Bake Again: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
25. Rest: Let the lasagna rest for at least 15 minutes before cutting and serving. This allows the layers to set.
26. Serve and Enjoy! Garnish with fresh parsley, if desired.

Notes

For best results, use high-quality ingredients. Do not overcook the shrimp as they will become rubbery. Drain the ricotta if it is too watery to prevent a soggy lasagna. You can assemble the lasagna up to 24 hours in advance and store it in the refrigerator. Add an extra 10-15 minutes to the baking time if baking from cold. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. Pair this lasagna with a crisp white wine like Sauvignon Blanc or Pinot Grigio.