Last winter, after a particularly stormy evening that left the windows misty and the kitchen cold, I decided to veer off my usual comfort-food path. I had lasagna noodles in the pantry, shrimp thawing on the counter, and a craving that wasn’t quite satisfied by the classics. So I started layering.

But instead of beef and marinara, I folded in garlicky shrimp bathed in lemon butter, tucked between creamy ricotta and ribbons of mozzarella. That night, something magical happened in my old baking dish.

This Garlic Butter Shrimp Scampi Lasagna quickly became a family favorite—and not just because it’s rich and flavorful. It’s a little fancy, a little rustic, and fully satisfying. The scent alone—garlic sizzling in butter, sharp lemon in the air—made everyone wander into the kitchen asking what was cooking. My daughter said it reminded her of an Italian seafood restaurant we visited years ago. My grandson, who normally turns up his nose at shrimp, asked for seconds.

It’s perfect for a Sunday supper, a dinner party centerpiece, or even a cozy solo night with a glass of chilled white wine and candlelight. I’ve made it for neighbors, potlucks, and once, just because I wanted to treat myself. And now, I’m thrilled to share this with you—layer by layer.

Short Description

This creamy, garlicky Garlic Butter Shrimp Scampi Lasagna blends the richness of classic lasagna with the brightness of shrimp scampi. Packed with lemon, garlic, tender shrimp, and cheese, it’s a comforting seafood twist on an Italian favorite.

Key Ingredients

For the Garlic Butter Shrimp:

1 lb large shrimp, peeled and deveined
3 tbsp butter
4 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
1/4 cup lemon juice (about 1–2 lemons)
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped

For the Lasagna:

9 lasagna noodles, cooked (or use no-boil noodles)
2 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1/2 cup shredded fontina or provolone cheese (optional)
1/2 cup marinara sauce (store-bought or homemade)

Tools Needed

Large skillet
Medium mixing bowl
9×13-inch baking dish
Saucepan (if boiling noodles)
Whisk or fork
Oven-safe foil

Cooking Instructions

Step 1: Prepare the Garlic Butter Shrimp
Melt butter in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Add shrimp and cook 2–3 minutes per side, just until pink and opaque. Remove shrimp and set aside.

Deglaze the skillet with white wine (or broth) and lemon juice, scraping up any browned bits. Simmer 2–3 minutes until slightly reduced. Stir in red pepper flakes, salt, pepper, and parsley. Return shrimp to coat in the sauce, then remove from heat.

Step 2: Prepare the Cheese Mixture
In a medium bowl, mix ricotta, egg, Parmesan, and 1/2 cup mozzarella until smooth. Add salt and pepper to taste.

Step 3: Assemble the Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Spread a thin layer of marinara on the bottom. Lay 3 lasagna noodles on top.
Add half the ricotta mixture, then half the shrimp with a spoonful of garlic butter sauce. Sprinkle with 1/2 cup mozzarella and fontina or provolone (if using).

Repeat the layers: noodles, ricotta, shrimp, more cheese.

Top with final noodles, remaining marinara, and finish with the last of the mozzarella.

Step 4: Bake
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 10–15 minutes, until golden and bubbly.

Step 5: Serve
Let the lasagna rest for 5–10 minutes to set. Sprinkle with parsley, slice, and serve warm.

Why You’ll Love This Recipe

– A unique seafood twist on traditional lasagna

– Packed with bold garlic-lemon flavor

– Creamy, cheesy, but not overly heavy

– Perfect for both special occasions and casual nights in

– Easy to prep ahead and reheat

Mistakes to Avoid & Solutions

1. Overcooking the shrimp
Shrimp cook fast—just 2–3 minutes per side. If they turn rubbery, they’re overdone. Cook until pink and opaque, then pull them out quickly.

2. Skipping the sauce reduction
The garlic butter-lemon sauce needs time to reduce slightly for a concentrated flavor. Don’t rush it—2–3 minutes is enough.

3. Using too much marinara
This isn’t a classic red lasagna. Use just enough for moisture and balance. Too much will overpower the shrimp flavor.

4. Not resting the lasagna
Let it cool 5–10 minutes after baking. This helps it set for clean slices.

5. Layering hot shrimp on cold cheese
Allow the shrimp to cool just a bit so they don’t scramble the egg in the ricotta mixture.

Serving and Pairing Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette

Pair with garlic knots or crusty bread

For drinks: chilled white wine (Pinot Grigio or Sauvignon Blanc), sparkling water with lemon, or light herbal tea

Style it family-style or plated for more formal dinners

Storage and Reheating Tips

To Store: Cool completely, cover tightly, and refrigerate for up to 3 days.

To Freeze: Wrap individual portions or the whole dish tightly in foil and freeze for up to 2 months.

To Reheat: Microwave individual slices with a splash of water for moisture. Or reheat in the oven at 350°F covered in foil until hot throughout (about 20 minutes).

FAQs

1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking to avoid excess water in the skillet.

2. Can I make it ahead of time?
Absolutely. Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

3. What if I don’t eat shrimp?
Swap shrimp for cooked chicken, scallops, or sautéed mushrooms for a vegetarian version.

4. Can I use no-boil noodles?
Yes, but add an extra 1/4 cup of sauce or broth between layers to help soften them during baking.

5. Is it spicy?
Only slightly. The red pepper flakes add a subtle heat but can be omitted.

Tips & Tricks

Sear the shrimp in batches for even cooking and better browning

Add a pinch of nutmeg to the ricotta mix for depth

Use fresh lemon juice—not bottled—for a brighter flavor

Shred your own cheese for better melt and flavor

Let the dish sit after baking to prevent it from falling apart when sliced

Recipe Variations

1. Creamy Alfredo Version
Swap marinara for 1/2 cup Alfredo sauce. Keep the same layering but increase lemon juice slightly to balance the richness.

2. Cajun Twist
Add 1 tsp Cajun seasoning to the shrimp while cooking. Use pepper jack instead of fontina for a spicy kick.

3. Spinach & Shrimp Combo
Fold 1 cup sautéed spinach into the ricotta mixture for added greens and texture.

4. Pesto Shrimp Lasagna
Replace marinara with basil pesto. Adds a herbaceous, earthy flavor that pairs beautifully with shrimp.

5. Gluten-Free Option
Use gluten-free lasagna noodles and ensure all sauces are gluten-free. Follow the same steps.

Final Thoughts

This Garlic Butter Shrimp Scampi Lasagna holds a special place in my kitchen. It’s the kind of dish that surprises people—in the best way. A little elegant, a lot comforting, and full of layers that bring joy to every bite. It turns any meal into a little celebration, even if it’s just a quiet Tuesday dinner.

It doesn’t rely on heavy sauces or too much cheese, but lets each component shine: the buttery shrimp, the creamy ricotta, the sharp Parmesan. Every layer tells a story.

If you’re someone who appreciates tradition with a twist, this recipe is for you. It honors the old-school charm of baked pasta while giving it a fresh, flavorful update. And when the table goes quiet because everyone’s busy eating? That’s when you know it’s a keeper.

Happy cooking, friends. From my oven to yours—enjoy every bite.

Garlic Butter Shrimp Scampi Lasagna

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Garlic Butter Shrimp:
1 lb large shrimp, peeled and deveined
3 tbsp butter
4 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
1/4 cup lemon juice (about 1–2 lemons)
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
For the Lasagna:
9 lasagna noodles, cooked (or use no-boil noodles)
2 cups ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1/2 cup shredded fontina or provolone cheese (optional)
1/2 cup marinara sauce (store-bought or homemade)

Instructions

Step 1: Prepare the Garlic Butter Shrimp
Melt butter in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant. Add shrimp; cook 2–3 minutes per side until pink. Remove shrimp.

Deglaze with wine (or broth) and lemon juice. Simmer 2–3 minutes. Stir in red pepper flakes, salt, pepper, and parsley. Return shrimp to coat, then remove from heat.

Step 2: Prepare the Cheese Mixture
Mix ricotta, egg, Parmesan, and 1/2 cup mozzarella in a bowl. Season with salt and pepper.

Step 3: Assemble the Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.

Spread marinara on the bottom. Layer 3 noodles, half the ricotta, half the shrimp with sauce, 1/2 cup mozzarella, and fontina (if using).

Repeat layers, then top with final noodles, remaining marinara, and mozzarella.

Step 4: Bake
Cover with foil and bake 25 minutes. Uncover and bake 10–15 minutes more, until golden and bubbly.

Step 5: Serve
Rest 5–10 minutes. Garnish with parsley and serve warm.