Garlic Butter Shrimp Scampi Lasagna

Short Description
Garlic Butter Shrimp Scampi Lasagna is a luxurious twist on the classic Italian dish, combining succulent shrimp sautéed in a rich garlic butter sauce with layers of creamy white sauce, ricotta, and mozzarella cheeses. This seafood lasagna offers a delightful fusion of flavors, making it an impressive centerpiece for special occasions or an indulgent family dinner.
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Why You’ll Love This Recipe
Elegant Flavor Profile: The combination of garlic butter shrimp and creamy cheeses creates a sophisticated and satisfying taste.

Perfect for Special Occasions: Its rich flavors and impressive presentation make it ideal for holidays, celebrations, or dinner parties.

Versatile Ingredients: Easily adaptable with different types of seafood or cheeses to suit personal preferences.

Make-Ahead Friendly: Can be assembled in advance and baked when needed, saving time on busy days.

Crowd-Pleaser: A delightful dish that is sure to impress guests and family members alike.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Garlic Butter Shrimp:

1 pound large shrimp, peeled and deveined

3 tablespoons butter

4 cloves garlic, minced

1/4 cup dry white wine (optional, substitute with chicken broth)

1/4 cup lemon juice (about 1–2 lemons)

Salt and freshly ground black pepper, to taste

For the White Sauce:

4 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

1 cup grated Parmesan cheese

1/2 teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste
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For Assembly:

12 lasagna noodles, cooked according to package instructions

2 cups ricotta cheese

1 egg

2 cups shredded mozzarella cheese

Fresh parsley, chopped (for garnish)
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Directions
Prepare the Garlic Butter Shrimp:

In a large skillet, melt 3 tablespoons of butter over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Add the shrimp and cook until pink and opaque, approximately 2–3 minutes per side.

Pour in the white wine (or chicken broth) and lemon juice, stirring to combine.

Season with salt and pepper to taste. Remove from heat and set aside.
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Prepare the White Sauce:

In a separate saucepan, melt 4 tablespoons of butter over medium heat.

Stir in the flour and cook for 1–2 minutes until lightly golden.

Gradually whisk in the milk, stirring constantly until the sauce thickens.

Add the grated Parmesan cheese, ground nutmeg, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
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Prepare the Ricotta Mixture:

In a medium bowl, mix the ricotta cheese with the egg until smooth.
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Assemble the Lasagna:

Preheat your oven to 375°F (190°C).

Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.

Place a layer of lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, then layer with half of the garlic butter shrimp.

Repeat the layers, finishing with a final layer of noodles topped with the remaining white sauce.

Sprinkle the shredded mozzarella cheese evenly over the top.

Bake:

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10–15 minutes, or until the lasagna is golden and bubbly on top.

Allow the lasagna to rest for 10 minutes before serving.

Servings and Timing
Servings: 6–8

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Variations
Seafood Medley: Incorporate scallops, crab meat, or lobster for a more diverse seafood flavor.

Cheese Alternatives: Substitute ricotta with cottage cheese or add layers of provolone for a different texture.

Vegetable Addition: Include sautéed spinach, mushrooms, or zucchini for added nutrition and flavor.

Spice It Up: Add a pinch of red pepper flakes to the white sauce for a subtle heat.

Gluten-Free Option: Use gluten-free lasagna noodles and flour to accommodate dietary restrictions.

Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Wrap the cooled lasagna tightly with aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Preheat oven to 350°F (175°C). Cover the lasagna with foil and bake for 20–25 minutes, or until heated through. Alternatively, microwave individual portions on medium power in 1-minute intervals until warm.

FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Ensure they are fully thawed and patted dry before cooking to prevent excess moisture.

Is it necessary to use white wine in the recipe?
No, white wine adds depth to the flavor, but chicken broth is an excellent non-alcoholic substitute.

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