Description
This Garlic Butter Shrimp Scampi Lasagna is a decadent, savory twist on traditional lasagna, featuring succulent shrimp cooked in garlic butter, layered with rich cheese sauce, and baked to perfection. It combines the flavors of classic scampi with the comforting appeal of lasagna, making it a crowd-pleasing dish for seafood lovers.
Ingredients
Units
Scale
For the Lasagna:
- 1 box of lasagna noodles
- 1 pound of large shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 1/2 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
For the Garlic Butter Sauce:
- 1/2 cup of butter
- 4 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain and set aside.
- Cook the shrimp: In a large skillet, melt 1/2 cup of butter over medium heat. Add minced garlic and cook until fragrant, about 1-2 minutes. Add the shrimp and cook until pink and opaque, approximately 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Prepare the cheese sauce: In the same skillet, melt another 1/2 cup of butter. Add minced garlic and cook until fragrant, about 1-2 minutes. Stir in flour and cook for 1 minute. Gradually whisk in milk until no lumps remain. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
- Preheat the oven: Set your oven to 375°F (190°C).
- Assemble the lasagna: Spread a thin layer of cheese sauce at the bottom of a baking dish. Place a layer of lasagna noodles over the sauce. Top with more sauce, shrimp, shredded mozzarella, and chopped parsley. Repeat layers until all ingredients are used, ending with a final layer of sauce and mozzarella cheese.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is golden and bubbly.
- Garnish and serve: Let rest for a few minutes. Garnish with chopped parsley before serving.
Notes
- Use fresh or frozen shrimp, but ensure they are peeled and deveined for easier eating.
- You can substitute part of the Parmesan with Pecorino Romano for a sharper flavor.
- If you prefer a spicier kick, add red pepper flakes to the garlic butter sauce.
- Let the lasagna rest for 5 minutes before slicing to prevent it from falling apart.
Nutrition
- Serving Size: 1 slice (1/8th of dish)
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 165 mg
