Garlic Butter Shrimp Scampi Lasagna (Printable)

Tender layers of lasagna with succulent shrimp in garlic butter sauce and creamy ricotta, baked until golden and bubbly.

# 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 - In a large skillet over medium heat, melt the butter. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
03 - Add shrimp and 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 the skillet, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced. Add lemon juice, zest, and parsley. Remove from heat.
05 - In a bowl, combine ricotta, half the Parmesan, egg, salt, and black pepper. 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.
09 - Cover with foil and bake for 25 minutes.
10 - Remove foil and bake for another 15 minutes, until bubbly and golden.
11 - Let rest 10 minutes before slicing. Garnish with extra parsley and lemon zest if desired.

# Expert Tips:

01 -
  • The combination of garlicky shrimp and creamy ricotta feels like something you would order at a fancy restaurant but it comes together in about an hour
  • Leftovers reheat beautifully and somehow taste even better the next day when all the flavors have had time to become friends
02 -
  • Overcooked shrimp are rubbery and sad so pull them as soon as they turn pink because they will cook more in the oven
  • The no-boil noodles need liquid to soften properly so do not skip the sauce layers between every noodle sheet
03 -
  • Assemble the lasagna up to a day ahead and keep it in the fridge before baking
  • Let the ricotta come to room temperature before mixing so it blends smoothly with the egg

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