If there’s one thing I absolutely love, it’s a meal that combines two of my favorite things, garlic butter shrimp scampi and cheesy, comforting lasagna. This Garlic Butter Shrimp Scampi Lasagna is everything you want in a cozy, satisfying dinner.
It’s rich, buttery, packed with shrimp, and layered with the perfect combination of cheeses and creamy sauce.
I remember the first time I made this dish, I was craving something indulgent but still fresh and full of flavor. Regular lasagna is always a hit, but adding shrimp scampi to the mix? Game changer!
It’s a dish that feels fancy enough for a special occasion but is easy enough to make for a weeknight meal. If you love garlicky shrimp and cheesy pasta, you’re in for a treat!
Why You’ll Love This Garlic Butter Shrimp Scampi Lasagna
Perfectly balanced flavors. The garlic butter sauce complements the shrimp beautifully, while the creamy cheese mixture adds a luscious texture.
Great for seafood lovers. If you enjoy shrimp scampi, this lasagna is an irresistible twist on a classic favorite.
Easy to make ahead. You can prep it in advance and bake it when you’re ready for a stress-free dinner.
Rich, cheesy, and comforting. This dish is packed with mozzarella, Parmesan, and ricotta for the ultimate indulgence.
Ingredients You’ll Need
For the Garlic Butter Shrimp Scampi:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional for spice)
- ½ cup white wine (or chicken broth)
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
For the Lasagna:
- 9 lasagna noodles
- 2 cups ricotta cheese
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- ½ tsp Italian seasoning
Step-by-Step Instructions
1. Prepare the Shrimp Scampi
I start by melting butter in a large skillet over medium heat. Once it’s melted, I add the minced garlic and a pinch of red pepper flakes.
The aroma hits almost instantly, about 30 seconds is all it takes for the garlic to become fragrant without burning.
Next, I add the shrimp in a single layer and cook them for 2-3 minutes per side until they turn pink and opaque. I find it helps to keep an eye on them so they don’t overcook and become rubbery.
Once the shrimp are cooked, I pour in the white wine and lemon juice, stirring to combine.
I let it simmer for another minute to meld the flavors, then remove it from the heat and stir in the chopped parsley. At this point, the shrimp are ready to layer into the lasagna or enjoy on their own.
2. Cook the Lasagna Noodles
I always start by bringing a large pot of salted water to a rolling boil. Salt isn’t just for flavor, it also helps the noodles cook evenly.
Once the water is boiling, I add the lasagna noodles and cook them according to the package instructions until they’re al dente.
I like them slightly firm because they’ll continue cooking in the oven with all that creamy sauce.
After draining, I carefully lay the noodles flat on a clean surface or a lightly oiled baking sheet.
This step prevents them from sticking together and makes layering the lasagna much easier later.
3. Make the Creamy Cheese Sauce
- In a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the flour and cook for about a minute to remove the raw flour taste.
- Slowly whisk in the heavy cream and milk, stirring continuously to avoid lumps.
- Add in the Italian seasoning, salt, and black pepper. Stir until the sauce thickens slightly.
- Remove from heat and stir in ½ cup of Parmesan cheese until smooth and creamy.
4. Prepare the Ricotta Mixture
I like to start by combining the ricotta cheese with a beaten egg in a medium bowl. This gives the mixture a nice, creamy consistency and helps it set while baking.
Next, I add half a cup of grated Parmesan cheese along with a pinch of salt and black pepper.
Stirring everything together until smooth ensures that each layer of the lasagna has that rich, cheesy flavor. Once it’s well combined, I set it aside until it’s time to assemble the lasagna.
5. Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of the creamy cheese sauce.
- Place three lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, followed by half of the shrimp scampi.
- Sprinkle a layer of mozzarella cheese and drizzle some more of the creamy sauce.
- Repeat the layers: lasagna noodles, ricotta mixture, shrimp scampi, mozzarella cheese, and sauce.
- Finish with a final layer of noodles, creamy sauce, and a generous sprinkle of mozzarella and Parmesan cheese on top.
6. Bake the Lasagna
Once the layers are assembled, I cover the dish with foil to keep the moisture in and bake it for 25 minutes. This helps the noodles cook through and allows all the flavors to meld together.
After that, I remove the foil and bake for another 10 to 15 minutes so the cheese on top turns golden and bubbly. The aroma at this point is irresistible!
I always let the lasagna rest for about 10 minutes before slicing. This helps it set so the layers stay neat and each piece comes out perfectly.
How I Serve It
.I like to serve this garlic butter shrimp lasagna straight from the oven while it’s still warm and gooey.
A sprinkle of fresh parsley and a little squeeze of lemon really brightens the rich flavors.
I usually pair it with a crisp green salad or some garlic bread to balance the richness, and if I’m serving guests, I let everyone add extra parsley or red pepper flakes to their portion.
It’s simple, but these small touches make the dish feel special and restaurant-worthy.
How I Store It
Leftovers of this garlic butter shrimp lasagna store really well in the fridge. I like to transfer it into an airtight container or cover the baking dish tightly with foil.
It will keep fresh for up to three days, which makes it perfect for easy lunches or quick dinners later in the week.
When I reheat it, I prefer using the oven at 350°F because it keeps the cheese creamy and the shrimp tender, unlike the microwave which can make the shrimp rubbery.
If I’m reheating individual portions, I sometimes cover them with a little foil to prevent the top from drying out.
How I Freeze It for Later
I love making this lasagna ahead of time, so freezing is a lifesaver.
I assemble it fully and wrap it tightly in foil, making sure no air can sneak in. It keeps beautifully for up to three months.
When I’m ready to bake, I leave the foil on for the first hour at 375°F, then remove it for the last 10–15 minutes to get that perfect golden top.
This way, it tastes almost as fresh as the day I made it, and I can pull a ready-to-bake meal straight from the freezer whenever I need a stress-free dinner.
Troubleshooting Tips
Even the best recipes can have little hiccups, and I want you to feel confident making this lasagna. Here’s how I handle common issues:
Shrimp turns rubbery
Shrimp cooks fast, so overcooking is the main culprit. I always cook them just until they turn pink and opaque, then layer them in the lasagna. If you bake the whole lasagna longer, the shrimp will stay tender if you slightly undercook them in the pan first.
Sauce is too thin or watery
If your sauce seems runny, try simmering it a few extra minutes before assembling. I also like to sprinkle a little flour into the cream mixture to give it more body without changing the flavor.
Lasagna sticks to the pan
To prevent sticking, I grease my baking dish well or line it with parchment paper. I’ve found that this makes serving much easier and keeps the cheesy layers intact.
Cheese is browning too quickly
If the top is browning faster than the rest of the lasagna, cover it loosely with foil halfway through baking. This keeps the cheese golden without burning while the inside finishes cooking.
Lasagna is too dry
Make sure to layer enough sauce between the noodles and shrimp. I like a generous spoonful to keep every bite moist and flavorful.
With a few small tweaks, this dish always comes out rich, cheesy, and full of garlicky shrimp flavor—just like I want it.
Final Thoughts
If you love seafood and cheesy comfort food, this Garlic Butter Shrimp Scampi Lasagna is one of my favorite indulgences to make at home.
The garlicky shrimp paired with the creamy layers of ricotta, mozzarella, and Parmesan create a flavor combination that’s rich, comforting, and surprisingly easy to pull together.
I always find that serving it straight from the oven while it’s warm and bubbling makes it feel extra special, whether it’s for a weeknight dinner or a small gathering.
I’d love to hear if you try this recipe—let me know in the comments how it turns out for you, and any tweaks you made to make it your own. Happy cooking and enjoy every cheesy, garlicky bite! 😊
