Garlic Butter Shrimp Scampi Lasagna: The Ultimate Seafood Comfort Food

Imagine combining the garlicky, buttery goodness of classic Shrimp Scampi with the comforting, cheesy layers of a homemade lasagna. This Garlic Butter Shrimp Scampi Lasagna is exactly that—a culinary masterpiece that feels like a warm hug. It is the kind of dish that stops conversation at the dinner table, replaced only by satisfied sighs and the scraping of forks against plates. If you are looking to elevate your Sunday dinner or need a show-stopping main course for a holiday gathering, this white seafood lasagna is your answer.

Unlike a traditional red sauce lasagna, this version features a velvety, rich white sauce infused with white wine, lemon, and an abundance of garlic. The shrimp are tender and juicy, tucked between layers of pasta and gooey melted cheese. It is sophisticated enough for a dinner party but cozy enough for a family meal. In this extensive guide, we will walk you through everything you need to know to create this restaurant-quality dish at home, from selecting the best shrimp to achieving that perfect golden-brown cheese crust.

Why This Recipe Works

Fusion cuisine often runs the risk of being too busy, but this mashup works because the flavor profiles are complementary. Shrimp Scampi is traditionally pasta, garlic, butter, lemon, and wine. Lasagna is pasta, cheese, and sauce. By translating the scampi sauce into a thicker Béchamel-style cream sauce, we maintain the integrity of the lasagna structure while delivering that iconic scampi flavor.

The secret lies in the layering. We don’t just toss boiled shrimp into the baking dish. We briefly sauté the shrimp in garlic butter first to lock in flavor, then layer them with a rich ricotta mixture and plenty of mozzarella. The result is a dish where every bite is moist, flavorful, and perfectly balanced between the richness of the cream and the brightness of the lemon and herbs.

Ingredients

Gather these high-quality ingredients to ensure the best flavor and texture.

The Shrimp & Scampi Base

• Large Shrimp (1.5 lbs): Raw, peeled, and deveined. Size 31/40 count works well. Remove tails for the filling, but you can keep tails on a few for the top garnish if desired.
• Unsalted Butter (4 tbsp): For sautéing the shrimp.
• Garlic (6-8 cloves): Minced fresh. This is the heart of the “scampi” flavor.
• Lemon Juice (1 tbsp): Freshly squeezed adds necessary acidity to cut the richness.
• Red Pepper Flakes (1/2 tsp): For a subtle heat.

The Garlic Parmesan Cream Sauce

• Butter (4 tbsp): To make the roux.
• All-Purpose Flour (4 tbsp): The thickening agent.
• Dry White Wine (1/2 cup): Pinot Grigio or Sauvignon Blanc work best. If avoiding alcohol, substitute with chicken broth and a splash of vinegar.
• Heavy Cream (2 cups): Provides the luxurious texture.
• Whole Milk (1 cup): Balances the thickness.
• Parmesan Cheese (1 cup): Freshly grated for salty, umami depth.
• Seasonings: Salt, white pepper, and nutmeg (optional).

The Lasagna Assembly

• Lasagna Noodles (12-15 sheets): No-boil noodles save time, but boiled noodles offer a better chew.
• Ricotta Cheese (15 oz): Whole milk ricotta is best for creaminess.
• Egg (1 large): Binds the ricotta mixture.
• Mozzarella Cheese (3 cups): Shredded, strictly from a block to ensure optimal melting.
• Fresh Parsley (1/4 cup): Chopped, for freshness and color.

Instructions

Follow these detailed steps to build the perfect seafood lasagna.

1. Prep the Oven and Noodles:
   Preheat your oven to 375°F (190°C). If using regular lasagna noodles, boil them in salted water until they are very al dente (they will continue cooking in the oven). Drain and lay flat on oiled parchment paper to prevent sticking.
2. Sauté the Shrimp:
   In a large skillet, melt 4 tablespoons of butter over medium-high heat. Add the shrimp, half of the minced garlic, and red pepper flakes. Cook for just 2-3 minutes until the shrimp turn pink and opaque. Do not overcook. Squeeze lemon juice over the shrimp, toss, and remove from heat. Remove shrimp from the pan with a slotted spoon, reserving the flavorful liquid in the pan. Roughly chop about 75% of the shrimp for the filling, leaving the prettiest ones whole for the top layer.
3. Make the Creamy Scampi Sauce:
   In the same skillet with the reserved shrimp juices, add the remaining 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1 minute to remove the raw flour taste. Pour in the white wine and whisk vigorously to deglaze the pan. Slowly stream in the heavy cream and milk, whisking constantly to prevent lumps. Simmer for 3-5 minutes until thickened. Remove from heat and stir in the parmesan cheese until smooth. Season with salt and pepper.
4. Prepare the Ricotta Filling:
   In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, remaining minced garlic, and a pinch of salt. Mix until well combined.
5. Assemble the Lasagna:
   Spread a small amount of sauce on the bottom of a 9×13 inch baking dish.
   Layer 1: Place 3-4 noodles over the sauce. Spread 1/3 of the ricotta mixture over noodles. Scatter 1/3 of the chopped shrimp. Top with 1/3 of the mozzarella and a generous ladle of white sauce.
   Layer 2 & 3: Repeat the layering process (Noodles -> Ricotta -> Chopped Shrimp -> Mozzarella -> Sauce).
   Top Layer: Place final noodles on top. Pour the remaining white sauce over everything, ensuring edges are covered. Sprinkle with remaining mozzarella and parmesan. Arrange the reserved whole shrimp decoratively on top.
6. Bake:
   Cover the dish loosely with foil (tent it so it doesn’t stick to the cheese). Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown. If you want a darker crust, broil for 1-2 minutes at the end, watching closely.
7. Rest and Serve:
   Let the lasagna rest for at least 15-20 minutes before cutting. This is crucial—if you cut it immediately, the layers will slide apart. Garnish with fresh parsley and serve.

Expert Tips for the Best Results

1. Don’t Wash the Pan
When making the sauce, use the same pan you cooked the shrimp in. The fond (browned bits) and leftover garlic butter from the shrimp are packed with flavor. This infuses the white sauce with that signature “scampi” taste rather than just tasting like plain alfredo.

2. Shred Your Own Cheese
Pre-shredded bagged cheese contains anti-caking agents like cellulose, which prevent the cheese from melting into a cohesive, gooey layer. For that stretchy, glossy cheese pull seen in the photos, always buy blocks of Mozzarella and Parmesan and grate them yourself.

3. Handling Seafood
Shrimp releases water as it cooks. To prevent a watery lasagna, ensure you pat the raw shrimp very dry with paper towels before sautéing. Also, when removing the cooked shrimp from the pan, use a slotted spoon to leave excess liquid behind (which will then be incorporated into the sauce roux properly).

4. The Resting Period
It is tempting to dig in right away, but lasagna needs time to “set.” During the 15-20 minute rest period, the sauce cools slightly and thickens, acting as a glue that holds the layers together. This ensures you get a clean square slice rather than a messy pile on the plate.

Variations and Substitutions

Seafood Lovers Mix:
Feel free to add other seafood to the mix. Bay scallops, lump crab meat, or chunks of lobster tail are excellent additions. If using scallops, sear them quickly alongside the shrimp.

Add Greens:
To add some color and nutrition, mix cooked, squeezed-dry spinach into the ricotta layer. Asparagus pieces (blanched) also work wonderfully with the lemon-garlic flavor profile.

Gluten-Free:
This recipe can easily be made gluten-free by using certified gluten-free lasagna noodles and substituting the all-purpose flour in the roux with a 1:1 gluten-free flour blend or cornstarch (slurry method).

Alcohol-Free:
The white wine adds acidity and depth, but if you prefer not to use it, simply replace the 1/2 cup of wine with an equal amount of chicken or vegetable broth mixed with an extra teaspoon of lemon juice.

Serving Suggestions

This lasagna is incredibly rich, so lighter sides are the way to go.

• Green Salad: A crisp Caesar salad or a simple mixed greens salad with a vinaigrette cuts through the heaviness of the cream and cheese.
• Roasted Vegetables: Roasted broccoli, asparagus, or green beans with a squeeze of lemon are perfect companions.
• Garlic Bread: If you are going all out on carbs, crusty garlic bread is essential for sopping up any extra sauce left on the plate.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days. Seafood should generally be consumed sooner rather than later.

Freezer: You can freeze this lasagna, but it is best to do so before baking if possible. If freezing cooked leftovers, be aware that the cream sauce may separate slightly upon reheating. Wrap tightly in plastic wrap and foil.

Reheating: To reheat, place a portion in an oven-safe dish, cover with foil to prevent drying out, and bake at 350°F until heated through. You can also microwave individual slices, but the oven yields better texture.

This Garlic Butter Shrimp Scampi Lasagna is a testament to how beautiful home cooking can be. It takes a bit of effort to layer everything together, but the result is a bubbling, golden, fragrant dish that tastes even better than it looks. It’s a meal that says “I love you” to anyone you serve it to—including yourself!