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Garlic butter shrimp scampi lasagna close-up. Dreamy pasta layers!
Lady Maria

Dreamy Shrimp Scampi Lasagna

This Dreamy Shrimp Scampi Lasagna combines the rich, garlicky flavors of shrimp scampi with the comforting layers of a classic lasagna. Tender lasagna noodles, creamy ricotta, perfectly cooked shrimp, and a generous blanket of melted mozzarella create a flavor explosion and a symphony of textures that will impress family and friends.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp, peeled and deveined
  • 8 cloves garlic, minced
  • ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon red pepper flakes or more to taste
  • ¼ cup chopped fresh parsley
  • Salt and black pepper to taste
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 3 cups shredded mozzarella cheese
  • 1 tablespoon olive oil

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • medium bowl
  • measuring cups and spoons
  • knife
  • Cutting board
  • paper towels
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the shrimp dry with paper towels and season generously with salt and pepper.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
  4. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Don't overcrowd the pan; cook in batches if necessary. Remove the shrimp from the skillet and set aside.
  5. Pour the white wine (or chicken broth) into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Let the wine reduce by half, about 3-5 minutes.
  7. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning as needed.
  8. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well until everything is fully incorporated.
  9. Lightly grease a 9x13 inch baking dish.
  10. Spread a thin layer of the garlic butter scampi sauce on the bottom of the dish.
  11. Arrange a layer of lasagna noodles over the sauce.
  12. Spread half of the ricotta mixture over the noodles.
  13. Sprinkle with 1 cup of mozzarella cheese.
  14. Top with half of the cooked shrimp.
  15. Repeat the layers: noodles, remaining ricotta mixture, 1 cup of mozzarella cheese, remaining shrimp.
  16. Top with a final layer of noodles, the remaining garlic butter scampi sauce, and the remaining 1 cup of mozzarella cheese.
  17. Cover the baking dish with aluminum foil and bake for 30 minutes.
  18. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  19. Let the lasagna rest for at least 10-15 minutes before slicing and serving. Drizzle a little olive oil over the top when serving.

Notes

For best results, use high-quality ingredients, especially the shrimp, butter, and cheese. Be careful not to overcook the shrimp, as it will become rubbery. To customize the spice level, adjust the amount of red pepper flakes to your liking. You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours; add an extra 10-15 minutes to the baking time if baking from cold. Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 20-30 minutes, or until heated through, or reheat individual slices in the microwave.