Decadent Garlic Butter Shrimp Scampi Lasagna
Combining the rich, garlicky goodness of shrimp scampi with the creamy, cheesy layers of lasagna, this Decadent Garlic Butter Shrimp Scampi Lasagna is a comforting and utterly delicious dish perfect for family dinners, entertaining, or a special treat.
Equipment
- Large pot
- Large skillet
- 9x13-inch baking dish
Ingredients
- 1 box lasagna noodles cook according to package directions
- 1 pound large shrimp peeled and deveined
- 8 cloves garlic minced, divided
- 1 cup unsalted butter divided
- 1/4 cup all-purpose flour
- 2 cups milk whole milk suggested
- 1 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1/2 cup fresh parsley chopped, divided
- 1 tablespoon lemon juice
- salt to taste
- pepper to taste, freshly ground black pepper suggested
Instructions
- Step 1: Cook lasagna noodles according to package instructions in a large pot of salted boiling water until al dente. Drain well and set aside, perhaps laying them out to prevent sticking.
- Step 2: In a large skillet, melt 1/2 cup of butter over medium heat. Add 4 cloves of minced garlic and cook for 1-2 minutes until fragrant, but not browned.
- Step 3: Add the peeled and deveined shrimp to the skillet. Cook for about 2-3 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set aside in a bowl.
- Step 4: In the same skillet, melt the remaining 1/2 cup of butter over medium heat. Add the other 4 cloves of minced garlic and cook for another 1-2 minutes until fragrant.
- Step 5: Stir in the 1/4 cup of flour. Whisk constantly for about 1 minute to create a roux.
- Step 6: Gradually whisk in the 2 cups of milk, pouring slowly and whisking constantly to prevent lumps. Continue whisking as the sauce heats and thickens until smooth.
- Step 7: Remove the skillet from the heat. Stir in the Parmesan cheese until completely melted and the sauce is smooth. Season generously with salt and pepper. Stir in 1/4 cup of the chopped fresh parsley.
- Step 8: Add the remaining 1/4 cup of chopped parsley and the tablespoon of lemon juice to the cooked shrimp. Season with salt and pepper and toss gently to coat.
- Step 9: Preheat your oven to 375°F (190°C).
- Step 10: To assemble, spread a thin layer of the creamy garlic butter sauce on the bottom of a 9x13 inch baking dish.
- Step 11: Arrange a layer of cooked lasagna noodles over the sauce, overlapping slightly if needed.
- Step 12: Spread another layer of creamy sauce over the noodles. Scatter half of the seasoned shrimp over the sauce and sprinkle with a good amount of mozzarella cheese.
- Step 13: Repeat the layers: noodles, sauce, remaining shrimp, and more mozzarella.
- Step 14: Finish with a final layer of noodles, spread the rest of the creamy sauce over the top, and sprinkle with the last of the mozzarella cheese.
- Step 15: Cover the baking dish tightly with foil. Bake in the preheated oven for 25 minutes.
- Step 16: Carefully remove the foil. Bake for an additional 10 minutes, or until the cheese is golden brown and bubbly.
- Step 17: Remove from the oven and let it cool for 5-10 minutes before slicing and serving to allow the layers to set.
Notes
Substitutions & Additions: For different pasta, wide flat noodles like pappardelle could work if in a pinch, but lasagna noodles hold structure best. Add other cheeses like provolone, Gruyere, or Fontina for extra creaminess. Add a ricotta layer by mixing ricotta with egg, Parmesan, salt, pepper, and herbs. Sautéed spinach, mushrooms, or roasted red peppers can be layered with the shrimp. A splash of about 1/4 cup dry white wine can be added before the flour in the sauce.
Tips for Success: Cook noodles al dente initially. Do not overcook the shrimp; cook just until pink as they will finish in the oven. Whisk the sauce continuously when adding milk to prevent lumps. Season each layer lightly during assembly. Let the lasagna rest for 5-10 minutes after baking to help layers set.
How to Store It: Cool completely, then cover tightly with plastic wrap and foil or transfer to airtight containers. Stores in the refrigerator for 3-4 days. Reheat individual slices in the microwave or covered in an oven-safe dish at 350°F (175°C). Can be frozen for 2-3 months; thaw overnight in the refrigerator before reheating.
Make Ahead: Assemble through step 13 (before baking). Cover and refrigerate up to 24 hours. Let sit at room temperature for 30 minutes before baking; add 10-15 minutes to initial covered baking time if starting cold.