This Garlic Butter Shrimp Scampi Lasagna Recipe is a luxurious, cheesy take on classic lasagna—infused with the bold, buttery flavors of shrimp scampi. Combining garlic-sauteed shrimp with layers of creamy ricotta, melty mozzarella, and Parmesan, all wrapped between tender lasagna noodles and a white wine cream sauce, this dish brings serious comfort food energy with a coastal twist. It’s perfect for holiday dinners, dinner parties, or whenever you want to impress with something a little decadent and a lot delicious.
Ingredients
For the Lasagna:
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12 lasagna noodles, cooked and drained
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1 lb shrimp, peeled and deveined
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4 tbsp unsalted butter
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4 cloves garlic, minced
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½ cup white wine (or chicken broth for alcohol-free version)
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1 cup heavy cream
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1 cup whole milk
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1 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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1 cup ricotta cheese
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1 tsp Italian seasoning
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½ tsp red pepper flakes (optional)
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Salt and black pepper, to taste
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2 tbsp fresh parsley, chopped
Preparation
Step 1: Cook the shrimp
In a large skillet over medium heat, melt 2 tbsp butter. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Season lightly with salt and pepper. Remove shrimp and set aside.
Step 2: Make the scampi sauce
In the same skillet, melt the remaining 2 tbsp butter. Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and simmer for 2 minutes. Stir in the heavy cream, milk, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer gently for 5–7 minutes until slightly thickened.
Step 3: Add cheese to the sauce
Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
Step 4: Prepare the filling
In a small bowl, mix the ricotta cheese with half of the chopped parsley and a pinch of salt.
Step 5: Assemble the lasagna
Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13 baking dish. Layer 3 lasagna noodles, then spread a portion of the ricotta mixture, scatter a few shrimp, pour a ladle of sauce, and sprinkle mozzarella. Repeat the layers until all ingredients are used, ending with noodles topped with sauce, mozzarella, and Parmesan.
Step 6: Bake
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until bubbly and golden brown on top.
Step 7: Rest and serve
Let the lasagna rest for 10–15 minutes before slicing. Garnish with remaining parsley and serve warm.
Variation
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Spinach Scampi Lasagna: Add sautéed spinach or baby kale in between layers
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Lobster or Crab Twist: Substitute part of the shrimp with cooked lobster or crab meat
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Lighter Option: Use half-and-half instead of cream, and reduced-fat cheeses
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Gluten-Free: Use gluten-free lasagna noodles
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Extra Cheesy: Add a layer of provolone or fontina for more melt and stretch
Cooking Note
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Shrimp cooks quickly—avoid overcooking during the sauté phase as it will continue to bake in the oven
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For a smoother sauce, strain garlic and solids after simmering (optional)
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If using wine, choose a dry white like Sauvignon Blanc or Pinot Grigio
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Assemble up to 1 day in advance and refrigerate until ready to bake
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Letting the lasagna rest after baking allows cleaner slices and better texture
Tips
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Use jumbo shrimp for a meatier bite, or chop shrimp for better distribution in every layer
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Garnish with lemon zest before serving for a bright pop of flavor
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Pair with garlic bread, Caesar salad, or roasted vegetables for a full meal
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To freeze: Assemble fully (uncooked), wrap tightly, and freeze for up to 2 months
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Add a thin layer of shredded mozzarella to the top in the last 10 minutes of baking for extra browning
Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Nutritional Information (per serving, based on 8 servings)
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Calories: 510
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Protein: 34g
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Fat: 28g
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Carbohydrates: 32g
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Sugar: 4g
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Sodium: 630mg
Note: May vary based on ingredients and portion size
FAQs
Can I use frozen shrimp?
Yes. Just thaw completely and pat dry before cooking.
What can I substitute for ricotta cheese?
You can use cottage cheese or mascarpone for a similar creamy texture.
Is this dish very rich?
Yes—it’s a decadent, creamy lasagna. Use half-and-half or milk for a lighter version.
Can I make this ahead?
Absolutely. Assemble the lasagna a day in advance, refrigerate, then bake when ready.
Does the wine cook off?
Yes, during the simmering step. But you can use chicken broth if avoiding alcohol completely.
Conclusion
This Garlic Butter Shrimp Scampi Lasagna Recipe takes everything you love about creamy shrimp scampi and layers it into one show-stopping dish. With garlicky shrimp, indulgent sauce, and melty cheese between tender noodles, it’s comfort food elevated. Ideal for special occasions, seafood lovers, or a new spin on lasagna night, this recipe is guaranteed to make jaws drop and plates clean. Serve it hot, creamy, and golden—and get ready for rave reviews.
Print
Garlic Butter Shrimp Scampi Lasagna Recipe
- Total Time: 1 hours 15min
Ingredients
Ingredients
For the Lasagna:
-
12 lasagna noodles, cooked and drained
-
1 lb shrimp, peeled and deveined
-
4 tbsp unsalted butter
-
4 cloves garlic, minced
-
½ cup white wine (or chicken broth for alcohol-free version)
-
1 cup heavy cream
-
1 cup whole milk
-
1 cup grated Parmesan cheese
-
1 cup shredded mozzarella cheese
-
1 cup ricotta cheese
-
1 tsp Italian seasoning
-
½ tsp red pepper flakes (optional)
-
Salt and black pepper, to taste
-
2 tbsp fresh parsley, chopped
Instructions
Step 1: Cook the shrimp
In a large skillet over medium heat, melt 2 tbsp butter. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Season lightly with salt and pepper. Remove shrimp and set aside.
Step 2: Make the scampi sauce
In the same skillet, melt the remaining 2 tbsp butter. Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine (or chicken broth) and simmer for 2 minutes. Stir in the heavy cream, milk, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer gently for 5–7 minutes until slightly thickened.
Step 3: Add cheese to the sauce
Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed. Remove from heat.
Step 4: Prepare the filling
In a small bowl, mix the ricotta cheese with half of the chopped parsley and a pinch of salt.
Step 5: Assemble the lasagna
Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13 baking dish. Layer 3 lasagna noodles, then spread a portion of the ricotta mixture, scatter a few shrimp, pour a ladle of sauce, and sprinkle mozzarella. Repeat the layers until all ingredients are used, ending with noodles topped with sauce, mozzarella, and Parmesan.
Step 6: Bake
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until bubbly and golden brown on top.
Step 7: Rest and serve
Let the lasagna rest for 10–15 minutes before slicing. Garnish with remaining parsley and serve warm.
Notes
-
Shrimp cooks quickly—avoid overcooking during the sauté phase as it will continue to bake in the oven
-
For a smoother sauce, strain garlic and solids after simmering (optional)
-
If using wine, choose a dry white like Sauvignon Blanc or Pinot Grigio
-
Assemble up to 1 day in advance and refrigerate until ready to bake
-
Letting the lasagna rest after baking allows cleaner slices and better texture
- Prep Time: 30min
- Cook Time: 45min
Nutrition
- Calories: 510
- Sugar: 4 g
- Sodium: 630mg
- Fat: 28g
- Carbohydrates: 32g
- Protein: 34g