Name: Garlic Butter Shrimp Scampi Lasagna
Prep time: 30 min
Cook time: PT-491878H20M44S
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1½ lbs large shrimp, peeled and deveined; 4 tbsp unsalted butter; 4 cloves garlic, minced; Zest of 1 lemon; Juice of ½ lemon; ½ tsp red pepper flakes (optional); Salt and pepper to taste; 2 tbsp fresh parsley, chopped; 1½ cups ricotta cheese; 1 cup grated Parmesan cheese; 1 egg; Pinch of Italian seasoning; 4 tbsp unsalted butter (for béchamel); 3 tbsp all-purpose flour; 2 cups whole milk; ½ cup heavy cream; ½ cup grated Parmesan cheese (for béchamel); Salt and white pepper to taste; Optional: pinch of nutmeg or splash of white wine; 9 lasagna noodles, cooked al dente; 2 cups shredded mozzarella; 1–2 tbsp olive oil (for noodles); Extra lemon wedges and parsley for serving

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Garlic Butter Shrimp Scampi Lasagna brings together the indulgent richness of Italian comfort food with the vibrant flavors of garlicky shrimp scampi. Layers of creamy béchamel, seasoned ricotta, tender shrimp, and gooey mozzarella create a luxurious twist on a classic lasagna that feels both familiar and refreshingly new.

Garlic Butter Shrimp Scampi Lasagna

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Shrimp Scampi Layer:

1½ lbs large shrimp, peeled and deveined

4 tablespoon unsalted butter

4 cloves garlic, minced

Zest of 1 lemon

Juice of ½ lemon

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoon fresh parsley, chopped

Ricotta Cheese Layer:

1½ cups ricotta cheese

1 cup grated Parmesan cheese

1 egg

Salt, pepper, and a pinch of Italian seasoning

White Sauce (Garlic Butter Béchamel):

4 tablespoon unsalted butter

3 tablespoon all-purpose flour

2 cups whole milk

½ cup heavy cream

½ cup grated Parmesan cheese

Salt and white pepper to taste

Optional: pinch of nutmeg or splash of white wine

Lasagna Components:

9 lasagna noodles, cooked al dente

2 cups shredded mozzarella

1–2 tablespoon olive oil (for noodles)

Extra lemon wedges and parsley for serving

Directions

Cook the Shrimp Scampi:
I melt butter in a large skillet over medium heat, then sauté garlic until fragrant. I add the shrimp, lemon zest, lemon juice, red pepper flakes, salt, and pepper, cooking for 2–3 minutes per side. Once done, I remove the shrimp, chop them coarsely if I want smaller pieces, and keep the flavorful pan juices for later.

Make the Ricotta Layer:
In a mixing bowl, I stir together ricotta, Parmesan, egg, and a dash of salt, pepper, and Italian seasoning until it’s well combined.

Make the White Garlic Butter Sauce:
To make the béchamel, I melt butter in a saucepan and whisk in flour to form a roux. I cook it for a couple of minutes before gradually adding milk and cream. I let it simmer until it thickens, then stir in Parmesan and season it with white pepper, salt, and optional nutmeg or white wine.

Assemble the Lasagna:
I grease a 9×13-inch baking dish and start layering: a bit of white sauce, 3 noodles, half the ricotta mixture, half the shrimp with some juices, a third of the mozzarella, and more sauce. I repeat these layers and finish with noodles, remaining sauce, mozzarella, and a sprinkle of Parmesan.

Bake:

I cover the dish with foil and bake at 375°F (190°C) for 25 minutes, then uncover it and bake another 10 minutes until bubbling and golden. If I want an extra-crispy top, I broil it for 1–2 minutes. I always let it rest for 10 minutes before slicing.

Garnish & Serve:

To finish, I garnish with chopped parsley and a squeeze of lemon juice or zest. I usually serve it with a crisp green salad or roasted veggies—and it pairs beautifully with a chilled glass of white wine.

Servings and timing

Servings: 6–8

Prep Time: 30 minutes

Bake Time: 30–35 minutes

Total Time: About 1 hour

Variations

I sometimes add spinach or thinly sliced zucchini between the layers for extra veggies.

When I’m feeling fancy, I mix in some crab or scallops with the shrimp for a seafood medley.

If I want a lighter dish, I skip the ricotta layer and just use béchamel.

For a spicy kick, I add more red pepper flakes or a sprinkle of Cajun seasoning.

Storage/Reheating

I store leftovers in the fridge for 3–4 days. It reheats beautifully in the oven or microwave. I also freeze it (either baked or unbaked) for up to 2 months—just make sure to thaw overnight in the fridge and reheat covered until warmed through.

FAQs

How can I prevent the lasagna from being watery?

I make sure to drain the cooked noodles well and avoid overcooking the shrimp, which can release excess moisture. Letting the lasagna rest after baking also helps it set properly.

Can I make this lasagna ahead of time?

Yes, I often assemble the entire lasagna a day ahead, refrigerate it, and bake it fresh when needed. It also freezes well before or after baking.

What type of shrimp works best?

I prefer using large shrimp for more texture and flavor. I make sure they’re peeled and deveined to save time.

Can I use no-boil lasagna noodles?

Yes, I can substitute no-boil noodles—just make sure there's enough sauce to keep them tender as they cook in the oven.

What wine pairs best with this dish?

I like serving it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which complements the lemony shrimp and creamy sauce.

Conclusion

Garlic Butter Shrimp Scampi Lasagna is a show-stopping dish that combines rich, creamy, zesty, and savory layers in every bite. I find it perfect for impressing guests or just elevating a weeknight meal into something unforgettable. Whether I keep it classic or add my own twist, it never disappoints.

📖 Recipe:

Garlic Butter Shrimp Scampi Lasagna

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Author: Cheryl
Total Time: 1 hour
Yield: 6–8 servings

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Description

Garlic Butter Shrimp Scampi Lasagna is a luxurious twist on traditional lasagna, combining creamy béchamel, seasoned ricotta, garlicky lemon shrimp, and gooey mozzarella for an elegant yet comforting meal.

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet, melt 4 tablespoon butter over medium heat. Sauté garlic until fragrant, then add shrimp, lemon zest, juice, red pepper flakes, salt, and pepper. Cook 2–3 minutes per side. Remove shrimp and coarsely chop if desired. Reserve pan juices.
In a bowl, mix ricotta, 1 cup Parmesan, egg, salt, pepper, and Italian seasoning until combined.
To make béchamel, melt 4 tablespoon butter in a saucepan, whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and cream. Simmer until thickened. Stir in ½ cup Parmesan, salt, white pepper, and optional nutmeg or wine.
To assemble, spread some white sauce on the bottom of the dish. Layer 3 noodles, half the ricotta, half the shrimp with juices, ⅓ of mozzarella, and more white sauce. Repeat layers. Finish with noodles, remaining sauce, mozzarella, and sprinkle with Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until golden and bubbly. Optional: broil for 1–2 minutes for a crispy top.
Let rest for 10 minutes before slicing. Garnish with chopped parsley and lemon zest or juice.