Garlic Butter Shrimp Scampi Lasagna: A Decadent Twist on Classic Comfort Food

There’s nothing quite like the rich, buttery flavors of shrimp scampi—but what if you combined it with the hearty layers of lasagna? This Garlic Butter Shrimp Scampi Lasagna is a luxurious fusion of two beloved dishes, delivering tender shrimp, garlicky butter sauce, and creamy cheese between delicate pasta sheets. Whether you’re hosting a dinner party or simply craving a gourmet homemade meal, this recipe is a showstopper that’s surprisingly easy to make.

Perfect for seafood lovers, this lasagna swaps traditional meat for succulent shrimp while keeping all the comforting elements of a baked pasta dish. With a velvety béchamel sauce, a hint of lemon zest, and a golden, crispy top, every bite is a burst of flavor. The layers of pasta soak up the garlic butter sauce, while the shrimp stays juicy and tender. It’s an elegant yet approachable dish that will have everyone asking for seconds.

The Origins of Shrimp Scampi & Lasagna Fusion

Shrimp scampi, an Italian-American favorite, traditionally features shrimp sautéed in garlic, butter, and lemon. Lasagna, on the other hand, hails from Italy as a layered pasta dish often filled with rich sauces and cheese. Combining these two dishes might seem unconventional, but the result is a harmonious blend of textures and flavors.

This fusion dish is a modern take, perfect for those who love seafood pasta but want something more indulgent than a simple scampi over linguine. The layers allow the shrimp and garlic butter sauce to meld with the pasta and cheese, creating a restaurant-worthy meal at home. Interestingly, the idea of seafood lasagna isn’t entirely new—coastal Italian regions have long incorporated fish and shellfish into baked pasta dishes. This version, however, takes inspiration from the bold flavors of shrimp scampi, making it a standout dish for any occasion.

Why You’ll Love This Shrimp Scampi Lasagna

Restaurant-quality at home – Impress guests with this gourmet twist on lasagna.
Perfect for special occasions – Elegant enough for holidays and dinner parties.
Balanced flavors – Garlic, lemon, and parsley brighten the richness of the cheese and shrimp.
Make-ahead friendly – Assemble ahead and bake when ready.
Versatile – Customize with different seafood or add veggies like spinach for extra depth.
Family-approved – Even picky eaters will love the creamy, cheesy layers.

Ingredients & Equipment

For the Shrimp Scampi Filling

1 lb (450g) large shrimp, peeled & deveined (size 26/30 count recommended)
4 tbsp (60g) unsalted butter
4 garlic cloves, minced (about 1½ tbsp)
¼ cup (60ml) seafood or vegetable broth (for added depth of flavor)
1 tbsp lemon zest + 2 tbsp lemon juice (freshly squeezed for best taste)
¼ tsp red pepper flakes (adjust to preference)
¼ cup (15g) fresh parsley, finely chopped
Salt & black pepper to taste

For the Béchamel Sauce

4 tbsp (60g) unsalted butter
¼ cup (30g) all-purpose flour
2 cups (480ml) whole milk, warmed (or half-and-half for extra creaminess)
½ cup (50g) grated Parmesan cheese
¼ tsp nutmeg (freshly grated if possible)
Salt & white pepper to taste

For the Lasagna Layers

9 no-boil lasagna sheets (or regular lasagna noodles, parboiled)
1 ½ cups (150g) shredded mozzarella (low-moisture works best)
½ cup (50g) grated Parmesan (for extra sharpness)
½ cup (120g) ricotta cheese (whole milk for creamier texture)

Optional Add-Ins

1 cup baby spinach, sautéed
½ cup sun-dried tomatoes, chopped
1 tsp Italian seasoning for extra herb flavor

Equipment Needed

Large skillet (stainless steel or nonstick)
Medium saucepan (for béchamel)
9×13-inch baking dish (ceramic or glass preferred)
Whisk (to prevent lumps in the sauce)
Wooden spoon (for sautéing shrimp)
Measuring cups and spoons
Cheese grater (for fresh Parmesan)

Step-by-Step Instructions

1. Prepare the Shrimp Scampi Filling

Prep the shrimp: Pat the shrimp dry with paper towels to ensure they sear properly.
Sauté garlic: In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant but not browned.
Deglaze the pan: Pour in broth and lemon juice, simmering for 2 minutes to reduce slightly.
Cook the shrimp: Add shrimp, cooking for 2–3 minutes per side until pink and opaque. Avoid overcooking, as they’ll bake later.
Season & finish: Stir in parsley, lemon zest, red pepper flakes, salt, and pepper. Remove from heat and set aside.

2. Make the Béchamel Sauce

Melt butter: In a saucepan, melt butter over medium heat.
Make a roux: Whisk in flour and cook for 1 minute to eliminate the raw flour taste.
Add milk gradually: Slowly pour in warm milk, whisking constantly to prevent lumps.
Thicken the sauce: Simmer for 3–5 minutes, stirring until the sauce coats the back of a spoon.
Season & cheese: Remove from heat, then stir in Parmesan, nutmeg, salt, and white pepper.

3. Assemble the Lasagna

Preheat oven to 375°F (190°C). Lightly grease the baking dish.
First layer: Spread ½ cup béchamel on the bottom to prevent sticking.
Layer 1:

3 lasagna sheets
⅓ of the shrimp scampi
⅓ of the béchamel
½ cup mozzarella
2 tbsp ricotta (dolloped)

Repeat layers twice, finishing with mozzarella and Parmesan on top.

4. Bake & Serve

Cover with foil and bake for 25 minutes (this steams the noodles).
Uncover and bake for 10–15 minutes until bubbly and golden.
Rest for 10 minutes before slicing (this helps layers set).

Expert Tips & Troubleshooting

Shrimp size matters – Large shrimp (26/30 count) hold up better in baking.
Avoid soggy lasagna – Pat shrimp dry and don’t over-sauce.
No-boil noodles? If using regular lasagna sheets, boil them al dente first.
Make-ahead tip – Assemble, refrigerate overnight, then bake (add 5–10 extra minutes).
Crispier top? Broil for 1–2 minutes at the end (watch closely!).

Variations & Customizations

🌿 Herb Lovers – Add fresh basil, thyme, or oregano to the béchamel.
🍤 Luxury Upgrade – Add scallops or crab meat for a surf-and-turf twist.
🌶 Spicy Kick – Add diced jalapeños or extra red pepper flakes.
🥬 Veggie Boost – Layer in sautéed spinach, zucchini, or mushrooms.
🧀 Extra Cheesy – Mix in fontina or asiago for a sharper flavor.

Serving & Presentation Ideas

Pair with: A crisp green salad with lemon vinaigrette or roasted asparagus.
Garnish: Extra parsley, lemon wedges, or a drizzle of chili oil.
Bread pairing: Warm garlic knots or focaccia for dipping.
Elegant plating: Serve on a white platter with a sprinkle of microgreens.

Storage & Make-Ahead Tips

Fridge: Store covered for up to 3 days. Reheat in the oven at 350°F (175°C).
Freezer: Wrap tightly and freeze unbaked lasagna for up to 1 month. Thaw overnight before baking.
Meal prep: Portion leftovers into containers for easy lunches.

FAQ Section

Q: Can I use frozen shrimp?
A: Yes! Thaw overnight in the fridge and pat dry before cooking.

Q: Can I make this gluten-free?
A: Swap regular lasagna sheets for gluten-free noodles and use a GF flour blend for the béchamel.

Q: Can I use a different cheese?
A: Try Gruyère or fontina instead of mozzarella for a richer taste.

Q: How do I prevent a watery lasagna?
A: Ensure shrimp are dry before cooking and don’t overdo the sauce.

Final Thoughts

This Garlic Butter Shrimp Scampi Lasagna is the ultimate comfort food with a gourmet twist. The combination of juicy shrimp, creamy béchamel, and melted cheese makes it irresistible. Whether you’re cooking for a crowd or just treating yourself, this dish is sure to impress.

Pro tip: Double the recipe and freeze one for a future easy dinner!

Have you tried this recipe? Share your results in the comments below! 🍤🧀