Description
This Creamy Garlic Butter Shrimp Scampi Lasagna with Lemon and Parmesan is a decadent twist on classic lasagna, featuring succulent shrimp cooked in a garlic butter sauce, layered with creamy ricotta, mozzarella, and Parmesan cheeses, all baked to perfection with a zesty touch of lemon. Perfect for seafood lovers seeking a rich, flavorful pasta bake that combines Italian comfort with a fresh, citrusy finish.
Ingredients
Scale
Shrimp Scampi Filling
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Additional Ingredients
- 12 lasagna noodles, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tbsp lemon zest (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Shrimp Scampi Filling: In a large skillet, melt the butter over medium heat to create a rich base for the sauce.
- Sauté Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant, infusing the butter with flavor.
- Cook Shrimp: Stir in the shrimp and cook for 2-3 minutes per side until they turn pink and opaque, ensuring they are perfectly tender.
- Add Liquids and Seasoning: Pour in the white wine or chicken broth, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Cook for another 1-2 minutes to allow the flavors to marry and the liquid to reduce slightly.
- Finish Shrimp Mixture: Stir in the chopped parsley, remove from heat, and set the shrimp aside to cool slightly, preparing for layering.
- Make the Ricotta Mixture: In a bowl, mix the ricotta cheese, egg, Parmesan cheese, ground nutmeg, salt, and pepper until smooth and combined. Set aside for assembly.
- Preheat Oven: Set your oven to 375°F (190°C) to get ready for baking the lasagna.
- Layer the Lasagna – Step 1: Grease a 9×13-inch baking dish and spread a thin layer of the shrimp scampi mixture at the bottom to prevent sticking and add flavor.
- Layer the Lasagna – Step 2: Place a layer of cooked lasagna noodles over the shrimp mixture, forming the first pasta layer.
- Layer the Lasagna – Step 3: Spread a portion of the ricotta mixture evenly over the noodles, followed by a portion of the shrimp scampi mixture.
- Layer the Cheese: Sprinkle shredded mozzarella and grated Parmesan over the shrimp layer for creamy, cheesy goodness.
- Repeat Layers: Continue layering noodles, ricotta mixture, shrimp scampi, and cheeses until all ingredients are used, finishing with a final layer of noodles topped with cheese.
- Add Cream: Pour the heavy cream evenly over the assembled lasagna to infuse creaminess during baking.
- Bake Covered: Cover the lasagna with aluminum foil and bake for 30 minutes to cook through and meld flavors.
- Finish Baking: Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly, creating a perfectly browned crust.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and lemon zest for a bright, fresh finish. Serve hot and enjoy your delicious seafood lasagna!
Notes
- Use fresh shrimp for best flavor and texture.
- If you prefer a non-alcoholic version, chicken broth works well in place of white wine.
- Adjust red pepper flakes to your preferred level of heat or omit entirely.
- Allowing the lasagna to rest after baking helps it set, making slicing easier.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a lighter version, substitute half-and-half for heavy cream, though the texture will be less rich.
