Description
Garlic Butter Shrimp Scampi Lasagna is a delectable Italian-American main course that combines succulent shrimp cooked in a garlic butter sauce with creamy ricotta and layers of tender lasagna noodles. This seafood lasagna bake is rich, flavorful, and perfect for a comforting family dinner or special occasion.
Ingredients
Scale
Shrimp Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine or chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Assembling
- 9 lasagna noodles, cooked and drained
- 2 cups shredded mozzarella cheese
- 2 tablespoons butter, melted
- Extra parsley and lemon zest for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook the Shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds to release their flavor. Add shrimp, salt, and black pepper, cooking for 2 to 3 minutes until the shrimp turn pink. Pour in the white wine or chicken broth and lemon juice, simmering for another 1 to 2 minutes. Stir in chopped parsley, then remove from heat. Let the shrimp cool slightly before chopping into bite-sized pieces, reserving the cooking juices.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, grated Parmesan, salt, black pepper, and Italian seasoning. Mix until smooth and well incorporated.
- Assemble the Lasagna: Lightly butter a 9×13-inch baking dish. Place three cooked lasagna noodles across the bottom of the dish. Spread one-third of the ricotta mixture evenly over the noodles, followed by one-third of the chopped shrimp and a drizzle of the reserved shrimp juices. Sprinkle with one-third of the shredded mozzarella cheese. Repeat these layers two more times, finishing with a final layer of mozzarella on top. Drizzle the melted butter over the entire dish.
- Bake the Lasagna: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Garnish with extra parsley and lemon zest if desired before slicing and serving.
Notes
- For added flavor and nutrition, sauté spinach or chopped zucchini with the shrimp before assembling.
- Leftovers can be reheated well and also freeze nicely in portions for future meals.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 610mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 175mg
