Creamy Garlic Butter Shrimp Scampi Lasagna
When I first crafted this Creamy Garlic Butter Shrimp Scampi Lasagna, I honestly wasn’t expecting it to steal the spotlight at my family dinner table. But one bite in and the room fell silent—only the sound of forks scraping plates echoed. This dish brings the comfort of traditional lasagna together with the bold, buttery elegance of shrimp scampi, and it’s unlike anything I’ve made before.
The creamy garlic sauce clings to every layer of pasta, balancing beautifully with the plump, juicy shrimp that burst with flavor. Instead of relying on tomato sauce, I opted for a rich white sauce laced with parmesan and a touch of lemon zest to brighten everything up. The moment it comes out of the oven, golden and bubbling, it’s pure magic.
If you’re anything like me, you’re always hunting for that one dish that feels a bit special without the stress. This lasagna feels indulgent, like something you’d order at a fancy coastal bistro, yet it’s absolutely doable on a weeknight with the right prep. I’ve tested it for both busy evenings and celebratory weekends—it shines in both scenarios.
Why You’ll Love This Creamy Garlic Butter Shrimp Scampi Lasagna
This lasagna is luxurious without being over-the-top. It delivers the depth and creaminess you crave in a baked pasta dish, with the freshness and flair of seafood done right. The garlic butter infuses every bite with warmth, while the lemon and herbs bring a freshness that keeps the dish from feeling too heavy.
Whether you’re entertaining guests or simply treating yourself, this is a meal that wins hearts. And don’t be surprised if you find yourself going back for seconds—or even thirds. The leftovers? If there are any, they reheat like a dream. It’s comfort food meets coastal elegance, and it’s now a staple in my rotation.
How to Make the Creamy Garlic Butter Shrimp Scampi Lasagna
Step 1: Prepare the Garlic Butter Shrimp
Start by sautéing raw, peeled shrimp in a generous amount of butter with minced garlic until just cooked. Season with salt, pepper, and a pinch of red pepper flakes for subtle heat. Set aside to cool slightly before layering.
Step 2: Make the White Scampi Sauce
In the same pan, melt additional butter and whisk in flour to make a roux. Slowly add in whole milk and heavy cream, stirring until smooth. Add grated parmesan cheese, lemon zest, a splash of white wine, and chopped parsley. Let it thicken to a creamy consistency.
Step 3: Cook the Lasagna Noodles
Boil lasagna noodles until al dente. Drain and lay flat on a baking sheet to prevent sticking.
Step 4: Assemble the Layers
In a greased baking dish, spread a thin layer of the sauce first, then begin layering: noodles, a generous spoonful of sauce, spoonfuls of ricotta, a layer of garlic butter shrimp, a handful of mozzarella, and repeat. Finish with a thick layer of sauce and mozzarella on top.
Step 5: Bake to Perfection
Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and broil for an additional 5 to 7 minutes until golden and bubbly.
Let it rest for at least 10 minutes before slicing. This helps the layers set beautifully.
Recipe Variations and Possible Substitutions
If you want to cut down on dairy, you can swap out the heavy cream with half-and-half or even use a dairy-free cream alternative. Ricotta can be replaced with cottage cheese, and for a sharper profile, try mixing in some goat cheese.
No shrimp? This lasagna is just as delightful with cooked scallops, crab meat, or even chunks of flaky white fish. For a vegetarian version, sautéed mushrooms, zucchini, and spinach are excellent stand-ins.
For an added layer of flavor, consider adding a spoonful of pesto between the noodles, or a pinch of nutmeg in the béchamel-style scampi sauce.
Serving and Pairing Suggestions
This lasagna is rich and indulgent, so I like to serve it with something crisp and refreshing on the side. A simple arugula salad with lemon vinaigrette or a medley of roasted seasonal vegetables balances the creaminess beautifully. Garlic knots or a warm baguette are always welcome for soaking up the luscious sauce left on the plate.
When it comes to drinks, a chilled glass of Pinot Grigio or Sauvignon Blanc is a perfect match, enhancing the citrusy notes in the scampi sauce. For non-alcoholic options, a citrusy sparkling water or a cucumber-mint lemonade works wonders.
Storage and Reheating Tips
To store leftovers, allow the lasagna to cool completely, then cover the dish with foil or transfer slices into an airtight container. It will stay fresh in the fridge for up to 3 days.
For reheating, I recommend using the oven at 350°F until heated through—about 15 to 20 minutes. You can also microwave individual portions, but add a splash of cream or milk on top before microwaving to keep the sauce smooth and creamy.
This lasagna also freezes well. Wrap tightly in foil or freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
How can I tell when the shrimp are cooked perfectly?
Shrimp are done when they turn pink and opaque. Overcooking can make them rubbery, so remove them from heat as soon as they curl up and change color.
Can I make this lasagna in advance?
Yes! You can fully assemble it and refrigerate for up to 24 hours before baking. Just add 10 more minutes to the bake time if it’s coming straight from the fridge.
What can I use instead of white wine in the sauce?
You can substitute white wine with chicken broth or a splash of lemon juice mixed with water. It provides acidity without the alcohol.
Is it okay to use frozen shrimp?
Definitely. Just make sure to thaw and pat them dry before cooking to avoid excess water in the pan.
Can I make this gluten-free?
Yes! Use gluten-free lasagna noodles and a gluten-free flour blend to make the roux. The flavor remains just as satisfying.
Related Recipes You’ll Like
If you’re in the mood for more cozy and creamy meals with a hint of elegance, don’t miss the Easy Creamy Polenta Shrimp Recipe, which features buttery shrimp over velvety polenta. Another must-try is the Garlic Butter Chicken Balls with Creamy Parmesan Pasta—a flavor-packed and comforting weeknight option. For something slightly lighter but equally vibrant, try the Lemon Chicken Veggie Orzo Stir Fry.
These dishes all bring that same luscious texture and flavor layering that makes Creamy Garlic Butter Shrimp Scampi Lasagna so crave-worthy.
Save and Share This Recipe for Later
Loved this recipe? Don’t let it get lost in the shuffle—pin it to your favorite Pinterest board so you can come back to it anytime. It also makes a thoughtful share for fellow seafood lovers or anyone craving a comforting twist on classic lasagna. Share it on Facebook or send it directly to a friend who needs a bit of dinner inspiration. Cooking is always better when shared!
Creamy Garlic Butter Shrimp Scampi Lasagna
This Creamy Garlic Butter Shrimp Scampi Lasagna recipe blends the elegance of shrimp scampi with the comfort of a hearty lasagna. Layers of al dente pasta sheets are filled with plump shrimp sautéed in garlic butter, nestled between creamy ricotta, gooey mozzarella, and a velvety white parmesan sauce. A splash of lemon zest and white wine add brightness to the richness, creating a seafood pasta bake that feels both indulgent and balanced. Ideal for a cozy family dinner or a sophisticated weekend meal, this lasagna also reheats beautifully, making it perfect for leftovers and entertaining alike.
Ingredients
- 1 lb shrimp, peeled and deveined
- 6 tbsp unsalted butter (divided)
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- 1 tsp lemon zest
- ¼ cup white wine (or chicken broth)
- 2 tbsp fresh parsley, chopped
- 9 lasagna noodles
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt 2 tablespoons of butter. Add garlic and sauté for 30 seconds. Add shrimp and cook until pink, about 2 minutes per side. Season with salt, pepper, and red pepper flakes. Set aside.
- In the same skillet, melt remaining 4 tablespoons of butter. Whisk in flour to form a roux. Slowly add milk and cream, whisking until smooth.
- Stir in parmesan, lemon zest, white wine, and parsley. Cook until thickened, then remove from heat.
- Boil lasagna noodles until al dente. Drain and lay flat to prevent sticking.
- In a greased 9x13 baking dish, spread a thin layer of sauce. Add a layer of noodles, ricotta, shrimp, sauce, and mozzarella. Repeat for 3 layers.
- Finish with sauce and a generous topping of mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and broil for 5-7 minutes until golden and bubbly.
- Let rest 10 minutes before slicing and serving.
Notes
- You can substitute shrimp with scallops or crab for variation.
- Ricotta can be replaced with cottage cheese or blended goat cheese.
- Use gluten-free noodles and flour for a GF version.
- For extra richness, add a spoonful of pesto between layers.
- Lasagna freezes well up to 2 months. Thaw before reheating.
