Garlic Butter Shrimp Scampi Lasagna (Print View)
Layers of tender noodles, shrimp in garlic butter white wine sauce, and creamy ricotta baked to golden perfection.
# What You Need:
→ Seafood
01 - 1 ½ pounds large shrimp, peeled, deveined, tails removed
→ Pasta
02 - 9 no-boil lasagna noodles (or regular, cooked per package instructions)
→ Garlic Butter Scampi Sauce
03 - 4 tablespoons unsalted butter
04 - 4 cloves garlic, finely minced
05 - ½ teaspoon red pepper flakes
06 - ½ cup dry white wine
07 - Juice and zest of 1 lemon
08 - 2 tablespoons chopped fresh parsley
09 - Salt and black pepper, to taste
→ Cheese Filling
10 - 1 ½ cups ricotta cheese
11 - 1 cup grated Parmesan cheese
12 - 1 large egg
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Additional
15 - 1 ½ cups shredded mozzarella cheese
16 - Olive oil, for greasing
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
03 - Add shrimp to skillet, season lightly with salt and pepper. Cook for 2–3 minutes until just pink. Remove shrimp with a slotted spoon and set aside.
04 - Add white wine to skillet, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced. Add lemon juice, zest, and parsley. Remove from heat.
05 - Combine ricotta, half the Parmesan, egg, salt, and black pepper in a bowl. Mix until smooth.
06 - Spread ⅓ of the scampi sauce on the bottom of the baking dish. Layer 3 noodles over the sauce. Spread ½ of the ricotta mixture, then arrange ½ of the shrimp on top. Sprinkle with ⅓ of the mozzarella.
07 - Repeat with another ⅓ of sauce, 3 noodles, remaining ricotta, remaining shrimp, and another ⅓ of mozzarella.
08 - Top with final 3 noodles, remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake for another 15 minutes, until bubbly and golden brown.
11 - Let lasagna rest for 10 minutes before slicing. Garnish with extra parsley and lemon zest if desired.
# Expert Tips:
01 -
- The shrimp stays incredibly tender because it cooks only briefly before being layered into the lasagna
- The white wine scampi sauce seeps into the noodles making every bite deeply flavorful
- This looks impressive but comes together faster than you would expect
02 -
- Overcooking the shrimp in the skillet makes them rubbery since they will cook more in the oven
- No-boil noodles need sufficient sauce to soften properly so do not skimp on the scampi layers
- Letting the lasagna rest before slicing is the difference between neat squares and a messy slide
03 -
- Zest your lemon before juicing so you do not struggle with a squishy fruit
- Pat the shrimp very dry before cooking so they sear rather than steam in the butter