Alright, let’s just call it what it is—Garlic Butter Shrimp Scampi Lasagna sounds like something that shouldn’t work. Shrimp? In lasagna? With garlic butter?! But listen… it does work. In fact, it works so well that you’re going to question every lasagna you’ve ever eaten. Sorry, Grandma.
This dish is a glorious mash-up of buttery, garlicky shrimp scampi and creamy, cheesy, slightly crispy-edged lasagna. It’s seafood comfort food at its finest. And before you roll your eyes and say, “That sounds like too much work,” hold up. I’ve got you.
I’m going to walk you through the magic, step-by-step, and by the end of this article, you’ll be dreaming in layers of pasta, shrimp, garlic, and melted cheese. Let’s get into it.
Why Garlic Butter Shrimp Scampi + Lasagna = Actual Genius
Ever wonder what would happen if your favorite pasta dishes had a baby? Well, here it is. Shrimp scampi is all about that buttery, lemony garlic punch. Lasagna is the king of layered richness. Put ’em together, and boom—fireworks.
Here’s why this fusion slaps:
- Bold flavor combo: The garlic butter scampi brings a kick that regular lasagna can only dream of.
- Texture heaven: You’ve got soft noodles, tender shrimp, and a golden cheese crust on top.
- Creamy AF: We’re layering it with a cheesy béchamel sauce (yes, it’s easy), plus mozzarella and parmesan. Basically, a dairy dream.
- Unexpected twist: It’s still cozy and comforting, but lighter than your usual meat sauce version.
FYI: You don’t have to be a pro chef to nail this. If you can boil noodles and sauté shrimp without setting off your smoke alarm, you’re halfway there.
Ingredients You’ll Need (a.k.a. Your Shopping List)
Before we build our lasagna tower of joy, let’s grab what we need.
For the Shrimp Scampi Layer:
- 1.5 lbs large shrimp, peeled and deveined
- 5–6 cloves garlic, minced (more if you’re wild like me)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- ½ tsp red pepper flakes (optional, but recommended)
- Juice of 1 lemon
- Salt and black pepper, to taste
- ¼ cup chopped parsley, for that fresh finish
For the Béchamel Sauce (Fancy Word for White Sauce):
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk, warmed
- 1 cup heavy cream
- Salt, pepper, and a pinch of nutmeg
For the Assembly:
- 9–12 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan
- Extra parsley or basil, to garnish
Step-by-Step: How to Build Your Shrimp Scampi Lasagna
Now comes the fun part. Warning: you will be tempted to eat the shrimp before it ever reaches the baking dish. Stay strong.
Step 1: Sauté the Shrimp
Heat your butter and olive oil in a large skillet. Toss in the garlic and red pepper flakes. When your kitchen smells like heaven (about 30 seconds in), add the shrimp.
Cook those babies for 2–3 minutes per side until they’re pink and opaque. Squeeze in your lemon juice, hit them with some salt and pepper, and sprinkle in the parsley. Set aside.
Pro tip: Don’t overcook the shrimp unless you’re into chewing rubber bands.
Step 2: Make the Béchamel Sauce
Melt butter in a saucepan. Add flour and whisk like your life depends on it for 1–2 minutes until it smells a little nutty (in a good way).
Slowly add the warm milk and cream. Keep whisking until it thickens up into a creamy, velvety sauce. Season with salt, pepper, and a dash of nutmeg.
Does it feel like you’re making mac and cheese sauce? Good. That means you’re doing it right.
Step 3: Cook the Noodles
Boil your lasagna noodles according to the package. Drain and lay them flat on a baking sheet so they don’t stick together like clingy exes.
Layer It Up Like a Boss
Here’s where the magic happens. Grab a 9×13 baking dish and start stacking:
- First Layer: Spread a thin layer of béchamel on the bottom.
- Second Layer: Lay down noodles.
- Third Layer: Add shrimp (cut them in halves or thirds if they’re massive).
- Fourth Layer: Spoon over more béchamel, then sprinkle mozzarella and parmesan.
- Repeat the layering until you run out of stuff or your dish threatens to overflow.
Top Layer Tip: Always finish with béchamel + a solid layer of cheese. You want that cheesy, bubbly crust that makes people fight for the corner pieces.
Bake It to Golden, Gooey Perfection
Preheat your oven to 375°F (190°C). Cover the dish loosely with foil (don’t let it touch the cheese or you’ll cry later) and bake for 25 minutes.
Remove the foil and bake another 15–20 minutes until the top is golden brown and slightly crisp. Let it rest for 10 minutes before serving. Yes, I know waiting is hard. Still worth it.
What to Serve With It (If You Must)
Honestly, this lasagna could be a full meal on its own. But if you want to go full dinner mode:
- Garlic bread (obviously—you can never have too much garlic)
- Simple green salad with a lemon vinaigrette
- Chilled white wine, like Sauvignon Blanc or Pinot Grigio
IMO, it doesn’t need sides. But if you’re feeding a crowd or pretending to be fancy, go for it.
Can You Make It Ahead? Heck Yes.
Want to save yourself from a midweek meltdown? Make this a day or two ahead.
Here’s how:
- Assemble the lasagna fully (up to the baking step).
- Cover it tightly and refrigerate for up to 2 days.
- Bake straight from the fridge—just add 10 extra minutes to the covered baking time.
You can also freeze it for up to a month. Wrap it in foil and toss it in the freezer. When you’re ready, thaw it overnight in the fridge and bake it as usual.
Let’s Talk Leftovers
Good news: It reheats like a dream. The flavors get even better the next day.
Bad news: You probably won’t have leftovers unless you hide a slice behind the almond milk in your fridge. Just saying. 🙂
Microwave it with a splash of milk or cream to keep it from drying out, or reheat in the oven at 325°F for 15 minutes.
Common Questions (a.k.a. What People Ask Me Constantly)
Can I use frozen shrimp?
Yes! Just make sure they’re fully thawed and patted dry before cooking.
What if I hate seafood?
Then… this probably isn’t your dish. But you could totally swap the shrimp for chicken or even roasted veggies. Just don’t call it shrimp scampi lasagna, okay? 😉
Can I make it spicy?
Heck yes. Add more red pepper flakes or drizzle with chili oil before serving.
FAQS
Q1: What is Garlic Butter Shrimp Scampi Lasagna?
It’s a rich and savory twist on classic lasagna, layered with lasagna noodles, succulent shrimp cooked in garlic butter, a creamy white sauce, and cheese. Think seafood meets Italian comfort food.
Q2: Can I use precooked shrimp?
Yes, but add them at the end of the cooking process to prevent overcooking. Overcooked shrimp can become rubbery.
Q3: What type of cheese works best?
Mozzarella, Parmesan, and ricotta are the best combo. Mozzarella melts beautifully, Parmesan adds sharpness, and ricotta makes it creamy.
Q4: Can I make this dish ahead of time?
Absolutely. You can fully assemble the lasagna and refrigerate it for up to 24 hours before baking. Or freeze it for up to 2 months (uncooked or baked)
Realted Recipes:
- Sheet Pan Hawaiian Chicken
- French Onion Beef and Noodles
- Spicy Shrimp Pasta Recipe: Quick, Flavorful, and Easy Weeknight Dinner
Final Thoughts:
So, is Garlic Butter Shrimp Scampi Lasagna a little over-the-top? Sure. Is it worth every bite? Absolutely.
It’s bold, buttery, rich, and just a tiny bit bougie. Whether you’re feeding your in-laws or just want to feel fancy on a Tuesday, this dish delivers.
Try it once, and you’ll be hooked. Or hey, make it “by accident” for a dinner party and bask in the praise. I won’t tell anyone your secret weapon is garlic butter and cheese.
Now go forth and layer like the kitchen boss you are. You’ve got this.
