Last month, my neighbor Mrs. Alton, who used to run a little seafood café before she retired, invited me over for coffee and ended up handing me a bag full of fresh Gulf shrimp she’d had flown in from Louisiana.
She always said they reminded her of her husband’s favorite dish: seafood lasagna, which she used to make on quiet Sunday evenings after closing up the café. As she described it, layers of tender pasta, rich Alfredo sauce, and heaps of buttery shrimp and sweet crab, I could almost smell it baking. That conversation stuck with me.
Later that week, I found myself standing in my own kitchen, apron on, inspired to recreate something with that same spirit. I used her tips, no skimping on garlic, always use real cream, and let the seafood shine. I added my own touch with a crisp topping of breadcrumbs and lots of parsley from the garden. My daughter wandered in mid-layer, curious about the “fancy lasagna” I was assembling, while my husband kept sneaking tastes of the crab mixture.
By dinnertime, the house smelled like a cozy little seafood restaurant tucked away on the coast. When we sat down to eat, even my son, who usually picks around anything that swims, went back for seconds.
Short Description
Seafood Lasagna With Shrimp And Crab is a creamy, cheesy baked pasta layered with shrimp, crab, and a savory Alfredo sauce—perfect for cozy dinners and special occasions.
Key Ingredients
Pasta
-
12 lasagna noodles
Seafood
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauces & Creams
- 4 cups Alfredo sauce
- 1 cup heavy cream
Seasonings
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Toppings
-
1/2 cup breadcrumbs
Tools Needed
- 9×13-inch baking dish
- Large skillet
- Large mixing bowl
- Medium saucepan
- Foil
- Strainer
- Spatula
Cooking Instructions
Step 1: Prep and Boil Noodles
Preheat oven to 375°F (190°C). Boil lasagna noodles according to package directions. Drain and lay flat on parchment to prevent sticking.
Step 2: Cook the Seafood
Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in shrimp and cook 3–4 minutes until pink. Add crab, salt, black pepper, and red pepper flakes. Cook another 2–3 minutes, then remove from heat.
Step 3: Make Cheese Mixture
In a mixing bowl, combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and chopped parsley. Mix until smooth.
Step 4: Layer the Lasagna
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch dish. Lay noodles over the sauce. Spread 1/3 of the cheese mixture, then 1/3 of the seafood mixture, followed by a drizzle of Alfredo sauce. Repeat the layering twice more.
Step 5: Add Toppings
Top with remaining mozzarella and Parmesan, then sprinkle breadcrumbs evenly for a golden crust.
Step 6: Bake the Lasagna
Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until bubbling and golden. Let rest 10 minutes before slicing.
Optional: Garnish with chopped parsley before serving.
Why You’ll Love This Recipe
Flavor Explosion: Juicy shrimp and crab pair beautifully with garlic, herbs, and creamy Alfredo sauce.
Restaurant-Worthy: Elegant enough for special dinners but practical for a cozy family night.
Hearty and Satisfying: Rich cheeses and layers of flavor make every bite comforting.
Make-Ahead Friendly: Prepare in advance, refrigerate, and bake when ready.
Crowd-Pleaser: Perfect for guests, holidays, or potlucks.
Mistakes to Avoid & Solutions
Overcooked seafood: Shrimp turns rubbery if overcooked. Remove from heat as soon as it’s opaque.
Runny lasagna: Let it rest after baking to firm up. If too watery, reduce sauce slightly next time.
Uneven layers: Spread each layer evenly for consistency in every bite.
Noodles sticking together: Rinse and lay flat after draining.
Burning the top: Keep an eye after removing foil. Cover loosely if browning too fast.
Serving and Pairing Suggestions
Serve with a crisp green salad tossed in lemon vinaigrette.
Garlic bread or focaccia makes a great side.
Pair with chilled white wine like Pinot Grigio or Sauvignon Blanc.
For a buffet-style dinner, serve sliced with steamed asparagus or roasted vegetables.
Works well plated for a sit-down dinner or served casserole-style at potlucks.
Storage and Reheating Tips
Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly in plastic and foil. Freeze for up to 2 months.
Reheat: For best results, reheat in a 350°F oven, covered, for 15–20 minutes until hot.
Microwave: Reheat individual slices on medium power in short intervals.
Avoid drying out: Add a splash of cream or Alfredo before reheating.
FAQs
1. Can I use imitation crab meat?
Yes, but real crab gives better texture and flavor. Imitation works if you’re on a budget.
2. Can I use store-bought Alfredo sauce?
Absolutely. It saves time and works well, but homemade adds freshness.
3. Can I assemble the lasagna ahead of time?
Yes! Prepare and refrigerate up to 24 hours before baking.
4. What kind of shrimp should I use?
Medium to large shrimp, peeled and deveined. Tail-off is best for layering.
5. Can I substitute other seafood?
Sure! Scallops or chunks of lobster tail can be great additions or substitutions.
Tips & Tricks
Use a lasagna noodle with ridges, they grip the sauce better.
Add a splash of white wine to the seafood while cooking for extra depth.
Toast the breadcrumbs in butter for a crunchier topping.
Use a sharp knife to cut clean slices once rested.
Don’t overload with sauce, just enough to coat the layers and keep it balanced.
Recipe Variations
Lobster Lasagna Twist
Replace crab with chopped lobster meat. Add 1 teaspoon of lemon zest to the cheese mix for brightness.
Spinach-Seafood Lasagna
Add sautéed spinach (well-drained) to each cheese layer. It adds color and nutrients.
Cajun Seafood Lasagna
Add 1 teaspoon Cajun seasoning to the shrimp while sautéing and sprinkle a little on top before baking.
Low-Carb Version
Swap lasagna noodles for thinly sliced zucchini or use gluten-free pasta for dietary needs.
Cheese Lover’s Edition
Add 1 cup fontina or Gruyère to the top layer for a melty, nutty finish.
Final Thoughts
The night we made seafood lasagna, we lingered at the table longer than usual, plates wiped clean and stories still flowing. That dish brought a little seaside warmth into our kitchen.
It’s the kind of meal you make when you want to slow down, eat well, and just enjoy being with your people. I think I’ll be making it again soon—maybe with Mrs. Alton next time, just to hear more stories from her café days.
Seafood Lasagna With Shrimp And Crab
Ingredients
Pasta
- 12 lasagna noodles
Seafood
- 1 pound shrimp peeled and deveined
- 1 pound crab meat
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Sauces & Creams
- 4 cups Alfredo sauce
- 1 cup heavy cream
Seasonings
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
Toppings
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles per package instructions, drain, and lay flat on parchment.
- Sauté garlic in olive oil over medium heat for 1 minute. Add shrimp and cook 3–4 minutes until pink. Stir in crab, salt, pepper, and red pepper flakes; cook 2–3 more minutes. Remove from heat.
- Combine ricotta, 1 cup mozzarella, 1/2 cup Parmesan, heavy cream, and parsley in a bowl. Stir until smooth.
- Spread Alfredo sauce in a 9x13 dish. Add noodles, 1/3 cheese mixture, 1/3 seafood, and more Alfredo. Repeat for 3 layers.
- Top with remaining mozzarella, Parmesan, and breadcrumbs.
- Cover and bake 25 minutes. Uncover and bake 10–15 minutes until golden. Let rest 10 minutes before serving.
