One day, my husband invited his boss and his wife over for dinner. No warning, just a “Hey, they’ll be here by 7” kind of thing. I had planned a quiet night with the kids, maybe grilled cheese and tomato soup. But suddenly I’m staring at the fridge like it’s a puzzle I need to solve fast.
Shrimp. Lasagna noodles. A fresh bunch of parsley from the neighbor’s garden. Butter, garlic, lemon. Somehow, I pulled it together—and out came this Garlic Butter Shrimp Scampi Lasagna. Rich, buttery layers of shrimp tucked between silky noodles and a creamy lemon-parmesan sauce. It smelled amazing. It looked fancy. But every step was surprisingly doable, even with a little chaos in the background—my youngest painting the dog with yogurt, my oldest asking for help with a book report.
We sat down around our mismatched dining chairs, lit a candle, and hoped for the best. His boss asked for seconds. His wife wanted the recipe. My kids cleaned their plates—shrimp and all, which never happens. That night turned into one of those unexpected wins, the kind that makes you feel like you’re doing something right—even if your socks don’t match and you forgot to pick up paper towels.
Now, this lasagna shows up anytime I want something a little extra without too much fuss. It’s restaurant-level delicious, but still real-life doable.
Short Description
Garlic Butter Shrimp Scampi Lasagna is a creamy, cheesy twist on the Italian classic, layering buttery shrimp, garlicky lemon sauce, and rich cheeses between tender noodles. Comforting, easy to prep, and perfect for dinner with a bit of elegance.
Key Ingredients
For the Garlic Butter Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (or substitute with chicken broth)
- 1/4 cup lemon juice (about 1–2 lemons)
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped
For the Lasagna:
- 9 lasagna noodles, cooked according to package instructions (or use no-boil)
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded fontina or provolone cheese (optional)
- 1/2 cup marinara sauce (store-bought or homemade)
Tools Needed
- 9×13-inch baking dish
- Large skillet
- Mixing bowls
- Spatula or wooden spoon
- Saucepan (for noodles, if not using no-boil)
- Whisk
Cooking Instructions
Step 1: Prepare the Garlic Butter Shrimp
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until it’s fragrant but not browned. Toss in the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Transfer shrimp to a plate.
Deglaze the pan with wine (or broth) and lemon juice, scraping up the flavorful browned bits. Let it simmer for 2–3 minutes until slightly reduced. Stir in red pepper flakes (if using), salt, pepper, and parsley. Return shrimp to the skillet, coat with the sauce, then remove from heat.
Step 2: Prepare the Cheese Mixture
In a medium bowl, combine ricotta, egg, Parmesan, and 1/2 cup of mozzarella. Stir until smooth. Add salt and pepper to taste.
Step 3: Assemble the Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread a thin layer of marinara sauce on the bottom. Lay down a layer of lasagna noodles. Spread half the ricotta mixture, top with half the shrimp and sauce, sprinkle with 1/2 cup mozzarella and some fontina or provolone.
Repeat: noodles, remaining ricotta, remaining shrimp and sauce, and another cheese layer.
Finish with one last noodle layer, drizzle of marinara, and remaining mozzarella.
Step 4: Bake
Cover the dish with foil. Bake for 25 minutes. Remove foil and continue baking for 10–15 minutes until the top is golden and bubbly.
Step 5: Serve
Let it rest for 5–10 minutes before slicing. Garnish with extra parsley and serve hot.
Why You’ll Love This Recipe
– It’s a fusion of two comfort food classics.
– Shrimp adds elegance without extra effort.
– Packed with flavor but surprisingly light.
– Great for weeknights or casual dinner parties.
– Easy to prep ahead and reheat.
Mistakes to Avoid & Solutions
Using raw shrimp in the bake: Cook them first! Otherwise, they’ll release too much liquid.
Skipping the wine/lemon reduction: It’s essential for flavor depth. Use broth and lemon if needed.
Overbaking: This dries out the noodles. Stick to the timing.
Using too much sauce: You want it moist, not soggy.
No rest time after baking: This helps everything set. Slice too soon, and it’ll fall apart.
Serving and Pairing Suggestions
Serve with a crisp green salad with vinaigrette.
Garlic bread or warm ciabatta is perfect on the side.
Pairs beautifully with a cold glass of white wine or lemony sparkling water.
Try plating with extra lemon zest for a fancy twist.
Storage and Reheating Tips
To Store: Let leftovers cool completely. Refrigerate in airtight containers for up to 3 days.
To Freeze: Wrap tightly in foil or transfer to freezer-safe containers. Freeze up to 2 months.
To Reheat: Cover and warm in a 350°F oven for 20–25 minutes. Or microwave in short bursts until heated through. Add a splash of broth if it looks dry.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking to prevent extra water.
2. Can I skip the egg in the ricotta mix?
You can, but it helps bind the cheese. If skipping, bake a few extra minutes for stability.
3. What can I substitute for ricotta?
Cottage cheese or a mix of cream cheese and Greek yogurt works in a pinch.
4. Can I make it ahead of time?
Yes! Assemble it a day ahead, cover tightly, and refrigerate. Bake when ready to serve.
5. Is this dish spicy?
Only mildly, and that’s from the red pepper flakes. Skip them if you want it milder.
Tips & Tricks
Use no-boil noodles to save time.
Add a few sun-dried tomatoes for a tangy kick.
Zest your lemon before juicing for extra garnish.
Don’t overstuff each layer—balance is key.
Fontina makes it extra creamy, but mozzarella alone works just fine.
Recipe Variations
Creamy Alfredo Shrimp Lasagna
Swap marinara with 1 cup alfredo sauce. Use all mozzarella and Parmesan, skip red pepper flakes.
Spinach Shrimp Lasagna
Add 2 cups sautéed spinach to the ricotta layer. Season well for flavor balance.
Spicy Cajun Shrimp Lasagna
Season shrimp with Cajun spice blend before cooking. Use pepper jack cheese instead of fontina.
Low-Carb Version
Swap noodles with thin zucchini or eggplant slices. Bake uncovered to reduce moisture.
Chicken Instead of Shrimp
Use diced cooked chicken breast. Add extra lemon juice and parsley to brighten it up.
Final Thoughts
After that night, this lasagna became my “in case of special guests” meal—but honestly, it’s too good to save for company. It’s become a regular on our dinner table, especially on Friday nights when I want to wrap up the week with something warm, buttery, and satisfying. I’ve even swapped stories with our grocery store clerk about it—he made it for his girlfriend’s birthday and said it impressed her more than the flowers.
That’s what I love most: this recipe feels like comfort and celebration in one dish. And if it can win over kids, coworkers, and picky eaters alike, it’s definitely earned its spot in your recipe box too.
Garlic Butter Shrimp Scampi Lasagna
Ingredients
For the Garlic Butter Shrimp:
- 1 lb large shrimp peeled and deveined
- 3 tbsp butter
- 4 cloves garlic minced
- ¼ cup dry white wine or substitute with chicken broth
- ¼ cup lemon juice about 1–2 lemons
- ¼ tsp red pepper flakes optional
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
For the Lasagna:
- 9 lasagna noodles cooked according to package instructions (or use no-boil)
- 2 cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup shredded fontina or provolone cheese optional
- ½ cup marinara sauce store-bought or homemade
Instructions
- Melt butter in a skillet over medium heat. Sauté garlic for 1–2 minutes until fragrant. Add shrimp, cook 2–3 minutes per side until pink. Transfer to a plate.
- Deglaze pan with wine or broth and lemon juice; simmer 2–3 minutes. Stir in red pepper flakes (optional), salt, pepper, and parsley. Return shrimp, coat in sauce, and remove from heat.
- In a bowl, mix ricotta, egg, Parmesan, and ½ cup mozzarella until smooth. Season with salt and pepper.
- Preheat oven to 375°F. Grease a 9x13-inch dish.
- Layer: Thin marinara, Noodles, Half ricotta mix, Half shrimp and sauce, ½ cup mozzarella + fontina/provolone
- Repeat layers. Finish with noodles, a drizzle of marinara, and remaining mozzarella.
- Cover with foil and bake 25 minutes. Uncover and bake 10–15 more until golden and bubbly.
- Let rest 5–10 minutes. Garnish with parsley. Serve hot.
