Sometimes you just need something warm and cheesy. This shrimp scampi lasagna is the ultimate comfort food treat. It combines succulent seafood with rich, melty layers of pasta. You can make this restaurant-quality meal right in your own kitchen.
It is perfect for a cozy winter evening. The garlic butter sauce will make your whole house smell amazing. Your family will love the tender shrimp and creamy ricotta. It is a satisfying way to upgrade your standard pasta night.
Why This Shrimp Scampi Lasagna Is a Winner
This recipe is a winner because it feels very special. It is the perfect choice for a romantic date night. You get all the flavors of scampi in a hearty bake. The white wine adds a sophisticated touch to the sauce.
It is also a great way to feed a group. One pan serves eight people easily. The blend of three cheeses makes every bite rich and satisfying. Your guests will definitely ask you for this recipe.
Simple Cooking Steps
Assembling this dish is much easier than it looks. You start by making a quick garlic cream sauce. Then, you simply layer the ingredients in a baking dish. Using oven-ready noodles can save you even more time. Even beginner cooks can master this impressive meal.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh shrimp and heavy cream are the stars here.
- 9 lasagna noodles, oven-ready or par-boiled
- 1.5 lbs large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups heavy cream
- 1/2 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 15 oz ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1/4 cup shallots, finely diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×13 inch baking dish.
- If using standard noodles, cook in salted boiling water until al dente, drain, and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter and sauté shrimp with half the minced garlic for 2-3 minutes until pink; remove shrimp and set aside.
- In the same skillet, melt remaining butter and sauté shallots until translucent, then add remaining garlic and red pepper flakes for 1 minute.
- Deglaze the skillet with white wine and simmer until reduced by half.
- Whisk in heavy cream and lemon juice; simmer for 5 minutes until thickened, then stir in 1/4 cup Parmesan cheese and parsley.
- In a medium bowl, combine ricotta cheese, beaten egg, and 1/4 cup Parmesan cheese.
- Spread 1/2 cup of the cream sauce on the bottom of the prepared baking dish.
- Layer 3 noodles over the sauce, followed by half the ricotta mixture, 1/3 of the shrimp, 1 cup of mozzarella, and 1/2 cup of sauce.
- Repeat the layer once more: 3 noodles, remaining ricotta, 1/3 of the shrimp, 1 cup of mozzarella, and 1/2 cup of sauce.
- Top with the final 3 noodles, remaining sauce, remaining shrimp, and remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Let rest for 15 minutes before slicing to allow the layers to set.
Best Ways to Enjoy It
Serve this shrimp scampi lasagna warm with a crisp green salad. The fresh greens balance the richness of the cream sauce. A side of toasted garlic bread is also a great idea. It helps you scoop up every last bit of sauce.
For a special occasion, pair this with a chilled Chardonnay. Set the table with your favorite linens and enjoy the moment. This meal is meant to be savored slowly with loved ones.
Storage & Reheating
Store any leftovers in an airtight container in your fridge. They will stay fresh and tasty for up to three days. To reheat, place a slice in a 350°F oven for 15 minutes. This keeps the pasta tender without making it soggy. You can also use a microwave for a quick lunch.
Recipe Tips
- Pat your shrimp dry with paper towels before cooking them.
- Don’t skip the resting time or the layers might slide apart.
- Avoid overcooking the shrimp in the pan since they bake later.
- Use a dry white wine like Pinot Grigio for the best flavor.
- For a holiday gathering, assemble the layers a few hours early.
- Garnish with extra fresh parsley right before serving for color.
Easy Flavor Ideas
- Add a cup of fresh baby spinach to the ricotta layer.
- Swap the shrimp for scallops for an extra fancy twist.
- Use gluten-free lasagna noodles to make this dish wheat-free.
- Stir in some lemon zest for a brighter citrus punch.
Quick Answers
Can I use frozen shrimp?
Yes, just make sure they are fully thawed first. Pat them very dry so they don’t water down the sauce.
Is this dish very spicy?
The red pepper flakes add a tiny hint of warmth. You can leave them out if you prefer a very mild flavor.
What if I don’t want to use wine?
You can substitute the wine with an equal amount of chicken broth. Add an extra squeeze of lemon to keep the brightness.
I hope this cozy recipe brings a little extra warmth to your table tonight. It is such a fun way to enjoy seafood and pasta together. Happy cooking!
— Alex
Ingredients
- 9 lasagna noodles , oven-ready or par-boiled
- 1.5 lbs large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic , minced
- 1/2 cup dry white wine
- 2 cups heavy cream
- 1/2 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 15 oz ricotta cheese
- 1 large egg , lightly beaten
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 1/4 cup shallots , finely diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish.
- If using standard noodles, cook in salted boiling water until al dente, drain, and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter and sauté shrimp with half the minced garlic for 2-3 minutes until pink; remove shrimp and set aside.
- In the same skillet, melt remaining butter and sauté shallots until translucent, then add remaining garlic and red pepper flakes for 1 minute.
- Deglaze the skillet with white wine and simmer until reduced by half.
- Whisk in heavy cream and lemon juice; simmer for 5 minutes until thickened, then stir in 1/4 cup Parmesan cheese and parsley.
- In a medium bowl, combine ricotta cheese, beaten egg, and 1/4 cup Parmesan cheese.
- Spread 1/2 cup of the cream sauce on the bottom of the prepared baking dish.
- Layer 3 noodles over the sauce, followed by half the ricotta mixture, 1/3 of the shrimp, 1 cup of mozzarella, and 1/2 cup of sauce.
- Repeat the layer once more: 3 noodles, remaining ricotta, 1/3 of the shrimp, 1 cup of mozzarella, and 1/2 cup of sauce.
- Top with the final 3 noodles, remaining sauce, remaining shrimp, and remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Let rest for 15 minutes before slicing to allow the layers to set.
