Description
This Creamy Garlic Butter Shrimp Scampi Lasagna is a delicious twist on classic lasagna, featuring tender shrimp cooked in a rich garlic butter sauce layered with creamy ricotta, mozzarella, and Parmesan cheeses. Perfectly baked to golden perfection, this meal offers a decadent combination of seafood and Italian flavors, ideal for family dinners or special occasions.
Ingredients
Scale
Lasagna Components
- Lasagna noodles (regular or oven-ready) – 12 sheets
- 1 lb large shrimp, peeled and deveined
Sauce Ingredients
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- Additional Parmesan cheese (about 1/4 cup for ricotta mix)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the shrimp: Heat olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp along with minced garlic and sauté until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp, chop them roughly, and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Optionally add extra garlic for enhanced flavor. Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Gradually stir in the grated Parmesan cheese along with salt and black pepper to taste. Allow the sauce to thicken slightly while stirring.
- Prepare the ricotta mixture: In a mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella, a small amount of Parmesan (about 1/4 cup), salt, and black pepper. Mix thoroughly until smooth and well incorporated.
- Cook noodles: If using regular lasagna noodles, cook them in boiling salted water according to package instructions until al dente. Drain and set aside. If using oven-ready noodles, no boiling is required.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, start with a layer of the garlic butter cream sauce. Arrange a layer of noodles over the sauce, then spread a layer of the ricotta cheese mixture. Add a layer of chopped shrimp, followed by more sauce, and sprinkle with shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Bake: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly. For extra browning, broil for 2-3 minutes, keeping a close watch to prevent burning.
- Rest and serve: Once baked, remove the lasagna from the oven and let it sit for 10 minutes to set. Garnish with chopped fresh parsley before slicing and serving.
Notes
- If using regular noodles, make sure to cook them just al dente to avoid overcooking during baking.
- You can adjust the garlic quantity according to your preference for more or less pungency.
- To make the dish lighter, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Broil carefully at the end for a crispy top, but watch closely to avoid burning.
- This dish pairs wonderfully with a crisp green salad or garlic bread.
- Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
