We were staying in a sleepy coastal town in Oregon when this dish came to life in my kitchen. The kind of place where you wake to the sound of gulls, and the breeze always smells faintly of salt and pine.

That morning, I’d wandered down to the wharf with a basket over my arm, not expecting to do more than browse. But the local fishermen had just pulled in fresh shrimp, and a nearby vendor had tubs of sweet lump crab on ice. Something about the freshness sparked an idea, and I left with a bag full of seafood and a plan forming in my mind.

Back in the cottage’s small but cozy kitchen, I got to work. The windows were cracked open, the sea air drifting in as the garlic hit the pan and filled the room with that familiar scent I never grow tired of. I layered it all together slowly—Alfredo sauce, creamy ricotta, shrimp, crab, and tender noodles—carefully, like I was painting with flavor.

Later, after it baked to golden, bubbling perfection, we sat on the porch with plates on our laps and blankets around our shoulders, the ocean stretching out in front of us. We didn’t talk much—we just ate, smiled, and went back for seconds.

Short Description

Seafood Lasagna With Shrimp And Crab layers tender shrimp and crab meat in a creamy Alfredo-ricotta filling, baked between noodles and topped with golden breadcrumbs for a rich, family-friendly meal.

Key Ingredients

12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb crab meat
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
½ cup breadcrumbs

Tools Needed

9×13″ baking dish
Large pot (for noodles)
Skillet
Mixing bowls
Spatula
Foil

Cooking Instructions

Step 1: Cook the Noodles
Boil noodles as directed, drain, and set aside to prevent sticking.

Step 2: Sauté Seafood
Heat oil over medium. Sauté garlic 1 minute. Cook shrimp 3–4 minutes until pink, add crab, salt, pepper, red chili, and cook 2 more minutes. Transfer off heat.

Step 3: Mix Cheese Filling
In a bowl, whisk ricotta, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and parsley until smooth.

Step 4: Layer the Lasagna
Preheat oven to 375°F (190°C). Spread 1 cup Alfredo sauce in dish. Layer noodles, one-third cheese mix, one-third seafood, generous Alfredo. Repeat two more times. Finish with noodles and remaining Alfredo.

Step 5: Add Topping
Sprinkle remaining mozzarella and Parmesan, then breadcrumbs for texture.

Step 6: Bake
Cover tightly with foil. Bake 25 minutes. Remove foil and bake another 10–15 minutes until golden bubbly.

Step 7: Rest & Serve
Let rest for 10 minutes before cutting. Garnish with parsley and serve warm.

Troubleshooting:

If runny, let rest extra 5 minutes.

Seafood overcooked? Reduce shrimp time by 1 minute.

Why You’ll Love This Recipe

Flavor Explosion: Succulent seafood meets creamy Alfredo and sharp cheeses.

Family-Friendly: Mild seasonings with a hint of warmth appeal to all ages.

One-Dish Meal: Easy prep, fewer dishes, makes a satisfying dinner.

Make-Ahead: Assemble in the morning and bake later.

Balanced Texture: Gooey cheese, tender seafood, and crunchy topping delight every bite.

Mistakes to Avoid & Solutions

Noodles sticking together: Stir immediately after draining, toss with a bit of oil.

Overcooked seafood: Remove shrimp and crab a minute early; they’ll warm through in the oven.

Soggy top crust: Broil on low for the last 2 minutes for crisp breadcrumbs.

Sloppy lasagna: Ensure no gaps when layering; fill edges to hold shape.

Undercooked center: Always rest after baking—this helps set the layers.

Serving and Pairing Suggestions

Serve with a mixed green salad dressed in vinaigrette

Pair with chilled Sauvignon Blanc or crisp sparkling water

Plate buffet-style, cutting squares and garnishing with parsley

Add warm garlic bread on the side

Storage and Reheating Tips

Cover leftovers and refrigerate up to 3 days

Reheat individual pieces in the oven at 350°F for 10 minutes

Avoid microwaving, it can dry out the creamy layers

Freeze unsubservable portions for up to 2 months; thaw overnight before reheating

FAQs

1. Can I use frozen shrimp or crab?
Yes. Thaw completely and pat dry to prevent excess moisture.

2. Can I substitute Alfredo sauce?
Tomato cream sauce works too, for a tangier version.

3. Is heavy cream necessary?
It enriches the cheese filling, low‑fat versions give a thinner result.

4. How do I prevent watery lasagna?
Drain seafood well and avoid excess sauce between layers.

5. Can I assemble ahead?
Yes, make the morning before, refrigerated with foil, then bake later.

Tips & Tricks

Toast breadcrumbs lightly for crunchier topping

Add spinach or peas to seafood mix for color and nutrition

Make extra sauce to serve on the side for those who love extra creaminess

Use fresh parsley and a zesty hint of lemon zest after baking

For gluten-free version, swap in GF noodles and breadcrumbs

Recipe Variations

Spicy Cajun Seafood Lasagna
Add 1 tsp Cajun seasoning to garlic sauté and extra red pepper flakes.

Mushroom & Crab Variation
Sauté mushrooms with garlic before adding crab, for earthier taste.

White Fish Addition
Stir in 1 cup diced cooked firm fish like cod or halibut to the seafood mixture.

Vegetarian Alfredo Lasagna
Omit seafood, add layers of roasted zucchini, bell pepper, and spinach with Alfredo and cheese filling.

Final Thoughts

Even now, when I make it at home, I think of that trip. The soft hush of the waves, the sharp cry of gulls overhead, and the feeling of sharing something truly satisfying with people I love. It’s more than a meal, it’s a memory layered in cream, seafood, and comfort.

Seafood Lasagna With Shrimp And Crab

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

12 lasagna noodles
1 lb shrimp, peeled and deveined
1 lb crab meat
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups Alfredo sauce
1 cup heavy cream
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
½ cup breadcrumbs

Instructions

Step 1: Cook the Noodles
Boil noodles according to package, drain, and set aside.

Step 2: Sauté Seafood
Sauté garlic in oil for 1 minute. Add shrimp and cook until pink, 3–4 minutes. Stir in crab, salt, pepper, and red pepper flakes; cook 2 more minutes. Remove from heat.

Step 3: Mix Cheese Filling
Combine ricotta, 1 cup mozzarella, ½ cup Parmesan, heavy cream, and parsley until smooth.

Step 4: Layer the Lasagna
Preheat oven to 375°F (190°C). Spread 1 cup Alfredo in a baking dish. Layer noodles, one-third cheese mix, one-third seafood, and Alfredo. Repeat twice. Finish with noodles and remaining sauce.

Step 5: Add Topping
Top with remaining mozzarella, Parmesan, and breadcrumbs.

Step 6: Bake
Cover with foil and bake 25 minutes. Uncover and bake 10–15 more until golden and bubbling.

Step 7: Rest & Serve
Let sit 10 minutes. Slice and garnish with parsley before serving.