Garlic Butter Shrimp Scampi Lasagna Recipe – Easy Seafood Dinner Idea

 

The sizzle of garlic butter in a skillet, the briny sweetness of shrimp, and layers of gooey cheese… If you can imagine that, you’re halfway to understanding why this garlic butter shrimp scampi lasagna is my go-to seafood dinner. The first time I whipped this up, it was honestly a total experiment—born from leftover shrimp and a craving for comfort food with a twist. I still remember the look on my family’s faces when I set it on the table: a golden, bubbling lasagna with plump shrimp peeking through the cheese. No one said a word for the first five minutes—except for the clink of forks and a few happy sighs.

I’ve always loved classic shrimp scampi, but layering those flavors into a lasagna? Game-changer. There’s something undeniably special about the mix of savory garlic butter, bright lemon, and creamy ricotta, all wrapped up in tender noodles. It’s a dish that feels fancy but is secretly pretty easy—you don’t need chef skills, just a bit of patience (and a love for real-deal, flavor-packed seafood dinners). This recipe is perfect for impressing guests, treating yourself after a long week, or serving at any gathering where you want folks to remember the meal.

I’ve tested this garlic butter shrimp scampi lasagna at least a dozen times, tweaking everything from the cheese blend to the amount of lemon zest. The end result? A lasagna that hits all the right notes—comforting, zesty, a little bit indulgent, and absolutely bursting with shrimp flavor. If you love shrimp scampi or lasagna (or both), you’re in for a treat. Let’s get layering!

Why You’ll Love This Recipe

I can say with total confidence—this garlic butter shrimp scampi lasagna is not your average pasta bake. After countless recipe trials (and more than a few “shrimp emergencies”), I’ve perfected a version that always gets rave reviews. Here’s why folks fall in love with it:

• Quick & Easy: Prep takes less than 40 minutes, and the rest is hands-off in the oven. No need to fuss over a complicated seafood sauce or specialty ingredients.
• Simple Ingredients: Most of what you need is probably already in your kitchen—shrimp, garlic, butter, lemon, pasta, and cheese. No fancy seafood stock or hard-to-pronounce cheese required.
• Perfect for Special Occasions: Whether it’s a holiday, birthday, or just Friday night when you want something extra, this lasagna is a guaranteed showstopper.
• Crowd-Pleaser: Even folks who swear they’re “not seafood people” end up going for seconds. It’s a hit with kids, adults, and everyone in between.
• Unbelievably Delicious: You get the best of both worlds—the classic comfort of lasagna and the fresh, garlicky punch of shrimp scampi. Each bite is creamy, bright, and totally memorable.

What really sets this recipe apart? It’s that extra step of tossing the shrimp in garlicky butter before baking, and using a mix of mozzarella and Parmesan for ultimate meltiness and deep flavor. I also love adding a touch of lemon zest to the ricotta layer—trust me, it wakes up the whole dish in a way you wouldn’t expect. There’s no heavy white sauce bogging it down, either—just pure, light, shrimp-forward goodness.

Honestly, this is the kind of meal you serve when you want to impress without breaking a sweat. It’s also the perfect comfort food for seafood lovers or anyone who needs a little taste of the coast in their weeknight routine. Close your eyes after the first forkful—you’ll see what I mean!

Ingredients Needed

This garlic butter shrimp scampi lasagna uses simple, familiar ingredients that come together for rich flavor and that signature seafood lasagna texture. Most of these should be pantry or fridge staples, with a few fresh extras for that restaurant-worthy finish.

• Lasagna Noodles (12 sheets, uncooked): Regular or no-boil noodles work. I like the classic kind for a little bite, but feel free to use whole wheat or gluten-free if needed.
• Large Shrimp (1 1/2 lbs / 680g, peeled and deveined): Fresh or frozen both work. I prefer wild-caught for the best flavor. If using frozen, thaw and pat dry before cooking.
• Unsalted Butter (1/2 cup / 115g): Essential for that rich garlic scampi flavor. Salted works in a pinch—just reduce added salt later.
• Garlic (8 cloves, minced): Don’t skimp—you want that punchy garlic throughout!
• Lemon (1, zested and juiced): Adds brightness and brings all the flavors together. If you’re lemon-obsessed, squeeze a bit more over the finished dish.
• Dry White Wine (1/4 cup / 60ml): Or chicken broth for a non-alcoholic option. This deglazes the pan and builds flavor. I’ve used both—go with what you have.
• Fresh Parsley (1/4 cup / 15g, chopped): For herby, fresh notes. Reserve a little for sprinkling on top.
• Ricotta Cheese (2 cups / 475g): Creamy and mild—whole milk is best for richness. Feel free to sub with cottage cheese for a lighter version.
• Large Egg (1): Helps bind the cheese layer.
• Grated Parmesan Cheese (1/2 cup / 50g): Adds sharp, nutty flavor. I like to grate it fresh if possible—pre-shredded is fine, too.
• Shredded Mozzarella Cheese (3 cups / 340g): For that melty, stretchy goodness. I recommend part-skim for less grease, but full-fat melts beautifully.
• Heavy Cream (1 1/2 cups / 360ml): Lends silkiness to the layers. In a pinch, half-and-half works but won’t be quite as rich.
• Salt & Black Pepper: To taste. I start with 1 tsp salt and 1/2 tsp pepper, adjusting as I go.
• Red Pepper Flakes (optional): For a little kick. Totally optional, but I always sneak in a pinch.

A quick note: You can swap the ricotta for dairy-free versions if needed, or use gluten-free lasagna sheets to suit your crowd. When I’m feeling fancy, I’ll layer in a few thin slices of fresh tomato or spinach for extra color and nutrition.

Ingredient tip: For the best shrimp scampi lasagna, look for shrimp that’s firm and slightly translucent before cooking. If you’re prepping ahead, buy peeled and deveined to save time. For the wine, anything crisp and dry (like Sauvignon Blanc or Pinot Grigio) is perfect—but don’t stress over brands.

Equipment Needed

• Large Pot: For boiling lasagna noodles. If you use no-boil, you can skip this step—super handy for busy nights.
• Large Skillet: Essential for sautéing shrimp and garlic. I use a nonstick or stainless steel pan for even browning.
• 9×13-inch (23x33cm) Baking Dish: The classic lasagna size. Glass or ceramic both work—just grease it well to prevent sticking.
• Mixing Bowls: For ricotta mixture and prepping shrimp.
• Measuring Cups & Spoons: Makes life easier, especially for the cheese and cream.
• Fine Grater or Zester: For that fresh lemon zest—totally worth it for the bright flavor.
• Sharp Knife & Cutting Board: For chopping garlic, parsley, and prepping shrimp.
• Foil: To cover the lasagna for part of the bake—keeps it moist and melty.

If you don’t have a large skillet, you can sauté the shrimp in batches. For the grater, a microplane is my favorite (and it’s dishwasher-safe!). Honestly, I’ve baked this lasagna in everything from a vintage Pyrex to a disposable foil pan—no shame, and perfect for potlucks. Clean-up tip: Soak your skillet right after cooking the shrimp to make scrubbing a breeze.

Budget hack: If you’re just starting out, thrift stores often have sturdy baking dishes for a steal. Just check for cracks before buying!

Preparation Method

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Butter or spray a 9×13-inch (23x33cm) baking dish and set aside.
2. Cook the Noodles: Bring a large pot of salted water to a boil. Add 12 lasagna noodles and cook until just al dente (about 8-9 minutes for regular, or as package directs). Drain and lay flat on a clean kitchen towel to prevent sticking. (If using no-boil noodles, skip this step.)
3. Prepare the Shrimp Scampi: In a large skillet over medium heat, melt 1/2 cup (115g) unsalted butter. Add 8 minced garlic cloves and sauté for 1 minute, just until fragrant—don’t let the garlic brown. Toss in 1 1/2 lbs (680g) large shrimp. Season with a pinch of salt and black pepper. Cook for 2-3 minutes, stirring occasionally, until shrimp are pink and opaque. Use a slotted spoon to transfer shrimp to a plate. (Don’t overcook—they’ll bake again later.)
4. Deglaze the Pan: With the skillet still over medium heat, add 1/4 cup (60ml) dry white wine (or chicken broth), plus the zest and juice of 1 lemon. Stir, scraping up any flavorful bits from the bottom. Let it bubble for 2 minutes to reduce. Remove from heat and reserve all the garlicky, lemony juices.
5. Mix the Cheese Layer: In a medium bowl, combine 2 cups (475g) ricotta cheese, 1 large egg, 1/2 cup (50g) grated Parmesan, half the chopped parsley, a pinch of salt, and a few grinds of black pepper. Stir until smooth. (Optional: Fold in a pinch of red pepper flakes for a subtle kick.)
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