Description
Garlic Butter Shrimp Scampi Lasagna is a delightful fusion of classic Italian flavors and seafood freshness. This recipe layers tender lasagna noodles with a creamy garlic butter shrimp scampi mixture, rich white sauce, and a ricotta cheese blend, baked to a bubbly golden perfection. It’s perfect for a special dinner or weekend treat that impresses with its elegant taste and satisfying texture.
Ingredients
Scale
Shrimp Scampi
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
White Sauce (Béchamel)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Other Ingredients
- 12 lasagna noodles, cooked
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare the Shrimp Scampi: In a skillet over medium heat, melt 4 tablespoons of butter. Sauté the minced garlic until fragrant, about 1 minute. Add the shrimp and cook until they turn pink and are just cooked through, about 2-3 minutes per side. Stir in the chicken broth, lemon juice, and chopped parsley. Season with salt and pepper to taste, then remove from heat.
- Make the White Sauce: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook the sauce until it thickens and becomes smooth, approximately 5-7 minutes. Stir in the grated Parmesan cheese, ground nutmeg, salt, and pepper to taste. Remove from heat.
- Prepare the Ricotta Mixture: In a small bowl, combine the ricotta cheese and egg. Mix until smooth and well incorporated. This mixture will add creaminess and help bind the layers.
- Assemble the Lasagna: In a 9×13 inch baking dish, spread a thin layer of white sauce on the bottom. Layer 4 cooked lasagna noodles over the sauce. Spread a third of the ricotta mixture evenly over the noodles, then spoon a third of the shrimp scampi mixture on top. Repeat these layers two more times, finishing with a top layer of noodles and remaining white sauce. Sprinkle the shredded mozzarella cheese evenly over the top layer.
- Bake: Place the assembled lasagna in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, golden, and bubbly.
- Serve: Remove from oven and allow the lasagna to cool slightly for about 5-10 minutes to set. Garnish with additional fresh parsley before serving to add a touch of color and freshness.
Notes
- For best flavor, use fresh large shrimp and fresh parsley.
- Be sure to cook the lasagna noodles al dente to prevent them from becoming mushy when baked.
- You can prepare the white sauce and shrimp scampi ahead of time for easier assembly.
- If you prefer, substitute milk with half-and-half for a richer sauce.
- Letting the lasagna sit after baking helps it set and slice more cleanly.
