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Garlic butter shrimp scampi lasagna, a creamy & dreamy pasta dish.
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
Cook Time 50 minutes
Total Time 1 hour 35 minutes
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

  • 9x13 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 9x13 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.