Description
This Creamy Garlic Butter Shrimp Scampi Lasagna combines succulent shrimp cooked in a garlic butter sauce with layers of creamy ricotta, mozzarella, Parmesan cheese, and tender lasagna noodles. Infused with fresh lemon zest and parsley, this unique seafood twist on traditional lasagna is rich, flavorful, and perfect for a comforting yet elegant meal.
Ingredients
Scale
Shrimp Scampi Sauce
- 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
Lasagna Assembly
- 12 lasagna noodles, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
Garnish
- 1 tbsp lemon zest
- Fresh parsley, chopped
Instructions
- Prepare the Shrimp Scampi Filling: In a large skillet, melt the butter over medium heat, creating a rich base for the shrimp and garlic flavors to bloom.
- Saute Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant, ensuring the garlic is lightly browned but not burned to bring out its nutty sweetness.
- Cook Shrimp: Stir in the shrimp and cook for 2-3 minutes per side until they turn pink and opaque, indicating they are perfectly cooked and tender.
- Add Liquids and Seasoning: Add the white wine (or chicken broth), lemon juice, lemon zest, red pepper flakes, salt, and pepper. Cook for another 1-2 minutes to reduce the liquid slightly and concentrate the flavors.
- Finish Shrimp Mixture: Stir in the chopped parsley, then remove the skillet from heat. Set the shrimp mixture aside to cool slightly before assembling the lasagna.
- Make the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, Parmesan cheese, ground nutmeg, salt, and pepper, mixing until smooth and fully incorporated. This mixture adds a creamy, savory layer to the lasagna.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- First Layer: Grease a 9×13-inch baking dish and spread a thin layer of the shrimp scampi mixture over the bottom to infuse the dish with flavor from the start.
- Add Noodles: Place a layer of cooked lasagna noodles over the shrimp mixture to construct the base of the lasagna layers.
- Spread Ricotta Mixture: Evenly spread a portion of the ricotta mixture over the noodles to add creaminess and richness.
- Add Shrimp Layer: Spoon a portion of the shrimp scampi mixture over the ricotta, followed by sprinkling shredded mozzarella and grated Parmesan cheese for an indulgent cheesy texture.
- Layer Repeat: Repeat the layering process of noodles, ricotta mixture, shrimp mixture, and cheeses until all ingredients are used, ending with a final layer of noodles topped with cheese for a perfectly baked golden crust.
- Pour Heavy Cream: Evenly pour heavy cream over the assembled lasagna to enhance creaminess and moisture during baking.
- Bake Covered: Cover the lasagna with aluminum foil and bake for 30 minutes to allow the flavors to meld and the ingredients to cook through.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly, indicating it’s perfectly cooked.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set layers and make slicing easier. Garnish with fresh parsley and lemon zest for a bright, fresh finish. Serve hot and enjoy!
Notes
- You can substitute chicken broth for the white wine if preferred or for an alcohol-free option.
- Be careful not to overcook shrimp in step 3 to keep them tender.
- Letting the lasagna rest before cutting ensures cleaner slices.
- Red pepper flakes can be omitted or adjusted based on spice preference.
- Use fresh lemon zest for the best bright citrus flavor in the dish.
