Description
A delightful lasagna recipe packed with creamy garlic butter shrimp scampi flavors.
Ingredients
Scale
- 12 lasagna noodles, cooked al dente
- 1 1/2 pounds raw shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 1/2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook lasagna noodles in salted water until al dente. Drain and lay flat on parchment paper or drizzle with olive oil to prevent sticking.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook until pink. Set aside.
- In the same skillet, add 2 tablespoons butter and pour in heavy cream. Whisk continuously and add Parmesan cheese. Simmer until slightly thickened. Season as needed.
- Preheat oven to 375°F (190°C). Spread a layer of sauce on the bottom of a 9×13 baking dish.
- Add a layer of noodles, spread some ricotta, add shrimp, drizzle with sauce, and sprinkle mozzarella. Repeat layers until ingredients are used, finishing with mozzarella and parsley on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for 10–15 minutes more until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- For a deeper flavor, add a splash of white wine to the sauce before simmering.
- Let the lasagna rest before slicing to ensure clean, firm layers.
- Fresh herbs like basil or thyme can be sprinkled for added aroma and color.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg