Name: Garlic Butter Shrimp Scampi Lasagna
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 1 pound shrimp, peeled, deveined, tail-off (large or extra-large); 6 cloves garlic, minced; 6 tablespoons unsalted butter; 2 tablespoons olive oil; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 1 ½ cups heavy cream; 1 cup grated parmesan cheese; 2 cups shredded mozzarella cheese; 3 tablespoons chopped fresh parsley; 9 lasagna noodles (or oven-ready equivalent); 1 teaspoon salt; ½ teaspoon black pepper

Creamy, cheesy, and impossibly luxurious, Garlic Butter Shrimp Scampi Lasagna is the seafood pasta bake of your dreams. Imagine tender shrimp bathed in a rich garlic butter sauce, layered between sheets of lasagna noodles and blankets of melted cheese. It’s a comforting twist on classic Italian-American lasagna, but with a coastal flair that makes it feel special enough for holidays, date nights, or simply when you want to impress yourself.

The heart of this dish lies in its buttery garlic essence—not overpowering, but fragrant enough to make you feel like you’re dining oceanside. With each forkful, you get layers of shrimp-studded béchamel, gooey mozzarella, and the satisfying bite of al dente pasta. It’s everything you love about shrimp scampi, in a cozy baked format.

What Kind of Shrimp Should I Use?

Fresh or frozen raw shrimp both work beautifully. Look for large or extra-large shrimp (about 21/25 count per pound), peeled and deveined. Tail-off shrimp are ideal for ease of eating. If using frozen, just be sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture in the sauce.

Ingredients for the Garlic Butter Shrimp Scampi Lasagna

Shrimp: The star of the show, adding tender, briny bites throughout each layer.
Garlic: A must-have for the rich, signature scampi flavor. Don’t skimp on it.
Butter: The base of the scampi sauce—creamy and decadent.
Olive Oil: Helps balance the butter and prevent it from burning.
Lemon Juice & Zest: Adds brightness and cuts through the richness.
Heavy Cream: Builds a silky, béchamel-like layer for added creaminess.
Mozzarella & Parmesan Cheese: For that melty, golden top and savory depth.
Parsley: Brings freshness and a pop of color.
Lasagna Noodles: Traditional or oven-ready both work; layer them up.
Salt & Pepper: Essential for seasoning every component properly.

How To Make the Garlic Butter Shrimp Scampi Lasagna

Step 1: Sauté the Shrimp

In a large skillet over medium heat, melt butter with a touch of olive oil. Add minced garlic and sauté until fragrant. Toss in the shrimp, season with salt and pepper, and cook until just pink—about 2 minutes per side. Remove from heat and set aside.

Step 2: Make the Creamy Scampi Sauce

Using the same skillet, add a bit more butter if needed, then stir in lemon juice, zest, and heavy cream. Let it simmer gently until slightly thickened. Fold in shredded parmesan cheese and fresh parsley. Taste and adjust seasoning.

Step 3: Prepare the Lasagna Noodles

Cook lasagna noodles according to package instructions, or use oven-ready noodles if preferred. Lay them flat on parchment paper to avoid sticking.

Step 4: Assemble the Layers

In a greased 9×13 inch baking dish, spread a small amount of sauce on the bottom. Add a layer of noodles, a portion of shrimp, ladle over sauce, and sprinkle with mozzarella. Repeat layers until all ingredients are used, finishing with sauce and a final blanket of cheese.

Step 5: Bake to Perfection

Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 10-15 minutes until golden and bubbling. Let rest for 10 minutes before slicing.

Serving and Storing Garlic Butter Shrimp Scampi Lasagna

This lasagna is rich and indulgent, best served with a crisp green salad or roasted vegetables to balance the richness. Garlic bread on the side? Yes, please.

Leftovers store beautifully in the fridge for up to 3 days. Reheat individual portions in the oven or microwave. For longer storage, freeze tightly wrapped portions for up to one month.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.

What can I substitute for heavy cream?

Half-and-half can work, though the sauce will be slightly thinner. For a dairy-free option, try canned coconut milk.

Is it okay to use pre-cooked shrimp?

You can, but be sure to add them at the end of cooking just to warm through—overcooking can make them rubbery.

Can I use a different type of pasta?

Sure! While lasagna noodles are traditional here, you could use no-boil sheets or even try layering with wide egg noodles.

How do I prevent my lasagna from becoming watery?

Make sure to pat the shrimp dry before cooking and simmer your sauce until it thickens to avoid excess liquid.

Want More Pasta Bake Ideas?

If you love this creamy shrimp lasagna, don’t miss these other comforting favorites:

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime: Follow me on Pinterest – Life with Jam

And I’d love to know how yours turned out. Did you go extra lemony? Maybe added spinach or red pepper flakes? Let me know in the comments how you personalized it!

We’re all about good food and better ideas here—questions welcome!

Garlic Butter Shrimp Scampi Lasagna

Author: Jam Scott
Total Time: 1 hour 5 minutes
Yield: 8 servings

Print Recipe

Description

Garlic Butter Shrimp Scampi Lasagna combines the elegance of shrimp scampi with the indulgence of creamy lasagna. Each layer features juicy shrimp in a garlicky, lemon-kissed butter sauce, nestled between ribbons of lasagna noodles and a luscious cheese blend. It’s the perfect fusion of seafood comfort and Italian charm.

Instructions

1. In a large skillet over medium heat, melt 3 tablespoons of butter with 1 tablespoon olive oil. Add minced garlic and cook until fragrant.

2. Add shrimp, season with salt and pepper, and sauté until pink (about 2 minutes per side). Remove shrimp and set aside.

3. In the same skillet, melt remaining butter and olive oil. Stir in lemon zest, lemon juice, and heavy cream. Simmer until slightly thickened.

4. Add grated parmesan cheese and chopped parsley to the sauce. Stir until melted and creamy.

5. Cook lasagna noodles until al dente or prepare oven-ready noodles as directed.

6. In a greased 9×13 inch baking dish, spread a small amount of sauce, layer noodles, then shrimp, sauce, and mozzarella. Repeat layers, ending with sauce and a final cheese topping.

7. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.

8. Let rest for 10 minutes before slicing and serving.