Description
A decadent Garlic Butter Shrimp Scampi Lasagna combining tender, garlicky shrimp in a creamy lemon-infused sauce layered between tender lasagna noodles and rich cheeses, baked to golden perfection. This fusion dish brings together the irresistible flavors of shrimp scampi and classic Italian lasagna into one delicious and comforting meal.
Ingredients
Scale
Sauce and Shrimp
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lasagna Components
- 9 lasagna noodles, cooked and drained
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Melt Butter and Sauté Garlic: Melt 2 tablespoons of butter in a large skillet over medium heat, then add the minced garlic and cook for about 1 minute until fragrant to build the flavor base of the sauce.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet, sprinkle with crushed red pepper flakes, and cook for 2-3 minutes until the shrimp turn pink and are just cooked through.
- Set Shrimp Aside: Remove the shrimp from the skillet and set aside on a plate to prevent overcooking while you prepare the sauce.
- Prepare Sauce Base: Pour heavy cream and chicken broth into the same skillet, scraping up any browned bits for extra flavor.
- Add Lemon and Seasonings: Stir in lemon zest, lemon juice, salt, and black pepper to infuse the sauce with bright citrus and seasoning.
- Simmer Sauce: Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly, creating a creamy base.
- Incorporate Cheeses: Stir in ricotta cheese until smooth, then add shredded mozzarella and grated Parmesan, stirring until all cheeses melt fully and the sauce becomes rich and creamy.
- Return Shrimp to Sauce: Add the cooked shrimp back into the skillet and stir to coat them evenly with the creamy garlic butter sauce, then remove the skillet from heat.
- Preheat Oven and Prepare Noodles: Preheat your oven to 375°F (190°C). Boil the lasagna noodles in salted water according to package instructions, then drain and set aside.
- Prepare Baking Dish: Drizzle olive oil in the bottom of a 9×13-inch baking dish to prevent sticking and enhance flavor.
- Layer Lasagna: Spread a thin layer of the shrimp sauce on the bottom of the dish. Arrange a layer of cooked lasagna noodles over the sauce, overlapping slightly.
- Add Sauce and Cheese Layers: Spread a portion of the shrimp and sauce mixture evenly over the noodles, then top with dollops of ricotta cheese followed by a sprinkle of mozzarella cheese.
- Repeat Layers: Continue layering noodles, shrimp sauce, ricotta, and mozzarella until all ingredients are used, finishing with a generous layer of mozzarella cheese on top for a bubbly golden crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and bake for another 10 minutes to brown the cheese topping until golden and bubbly.
- Rest and Garnish: Remove from the oven and let the lasagna rest for a few minutes before sprinkling with chopped fresh parsley for a pop of color and freshness, then serve.
Notes
- Ensure shrimp are cooked just until pink to avoid rubbery texture after baking.
- Cook lasagna noodles until al dente to prevent sogginess in the final dish.
- Use fresh lemon zest and juice for the best bright flavor in the sauce.
- Cover the lasagna with foil during initial baking to retain moisture and then uncover to brown cheese.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven.
