If you ever find yourself torn between ordering the pasta seafood special or the comforting cheesy lasagna, this recipe is your delicious compromise. Garlic Butter Shrimp Scampi Lasagna is exactly what it sounds like: a decadent mashup of two Italian-American favorites. Max calls this his "fancy ocean cake" because it feels incredibly luxurious with its layers of creamy white sauce and golden-seared shrimp, yet it delivers that cozy, stick-to-your-ribs satisfaction of a classic baked pasta.
Jump to:
- Why You Will Love This Garlic Butter Shrimp Scampi Lasagna
- How To Make Garlic Butter Shrimp Scampi Lasagna
- What Pairs Well With Garlic Butter Shrimp Scampi Lasagna
- Garlic Butter Shrimp Scampi Lasagna Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Garlic Butter Shrimp Scampi Lasagna
- Garlic Butter Shrimp Scampi Lasagna FAQs
- A Seafood Feast
- Related
- Garlic Butter Shrimp Scampi Lasagna
Why You Will Love This Garlic Butter Shrimp Scampi Lasagna
This dish is a departure from the standard red-sauce meat lasagna. Instead, we build it with a velvety garlic-infused white béchamel sauce (enriched with white wine and lemon for that authentic scampi flavor). It is layered with tender noodles, a fluffy ricotta cheese filling, and succulent butter-poached shrimp. The top is baked to a golden bubble, garnished with whole shrimp that look absolutely stunning on the dinner table.
How To Make Garlic Butter Shrimp Scampi Lasagna
We start by quickly sautéing the shrimp in garlic and butter just until pink—don't fully cook them yet, as they will finish in the oven. Next, we make a rich white sauce using the shrimp drippings, flour, milk, and white wine. We layer boiled lasagna noodles with a lemon-herb ricotta mixture, the chopped shrimp, and plenty of mozzarella. We finish it by placing whole, beautiful shrimp on the top layer of cheese before baking it until bubbly and golden.
Garlic Butter Shrimp Scampi Lasagna Ingredients
The Scampi Shrimp
- 1.5 lbs raw large shrimp (peeled, deveined, tails removed for filling, tails on for topping)
- 4 tablespoons unsalted butter
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- Juice of half a lemon
- Salt and black pepper
The Garlic White Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon garlic powder
The Lasagna Build
- 12 lasagna noodles (boiled al dente)
- 15 oz Ricotta cheese
- 1 large egg
- 3 cups Mozzarella cheese (shredded)
- ¼ cup fresh parsley (chopped)
- ½ teaspoon dried oregano
Step by Step Method
Prep and Sauté Shrimp
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, minced garlic, and red pepper flakes.
- Cook for 2–3 minutes just until pink. Squeeze lemon juice over them. Remove shrimp from the pan.
- Roughly chop about ⅔ of the shrimp (for the inside layers) and leave the rest whole (for the top garnish). Keep the flavorful liquid in the pan!
Make the White Scampi Sauce
- In the same skillet with the shrimp drippings, melt the remaining 4 tablespoons butter. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the white wine, followed by the warm milk. Simmer for 3–4 minutes until thickened.
- Remove from heat and stir in the Parmesan cheese and garlic powder until smooth. Season with salt and pepper.
Prepare Ricotta Filling
- In a medium bowl, mix the Ricotta cheese, egg, dried oregano, and half of the fresh parsley.
Assemble
- Spread a thin layer of sauce on the bottom of the baking dish.
- Layer 3-4 noodles. Spread ⅓ of the ricotta mixture over noodles. Scatter ⅓ of the chopped shrimp. Top with ½ cup mozzarella and a ladle of sauce.
- Repeat layers twice.
- For the final layer, place noodles, pour the remaining sauce over the top, and cover with the remaining mozzarella cheese.
- Arrange the reserved whole shrimp decoratively on top of the cheese.
Bake
- Cover loosely with foil (try not to touch the cheese) and bake for 25 minutes.
- Remove foil and bake for another 15 minutes until the cheese is browned and bubbly.
- Garnish with fresh parsley and let rest for 15 minutes before slicing.
Max’s Reaction: "This is way fancier than normal spaghetti! I like the big curly shrimps on top. The white sauce tastes like dipping bread in garlic butter."
What Pairs Well With Garlic Butter Shrimp Scampi Lasagna
This lasagna is incredibly rich, so you need acid and crunch on the side to cut through the dairy. A salad with a sharp vinaigrette or balsamic glaze is essential. Steamed asparagus or roasted broccoli with lemon zest also pairs perfectly with the seafood theme. Of course, extra garlic bread is never a bad idea to mop up that scampi sauce.
Garlic Butter Shrimp Scampi Lasagna Variations
Spinach Florentine
- Squeeze dry 10oz of thawed frozen spinach and mix it into the ricotta layer. The green looks beautiful against the white sauce and adds great nutrition.
Spicy Diablo White Sauce
- Double the red pepper flakes in the shrimp sauté and add a pinch of cayenne to the white sauce for a heat that builds with every bite.
Scallop and Crab
- Replace half the shrimp with bay scallops and lump crab meat for a "Seafood Lover's" version.
Low Carb / Keto
- Swap the pasta noodles for thin slices of zucchini or eggplant (salted and drained) or use Palmini (heart of palm) lasagna sheets.
Equipment
- 9x13 Baking Dish
- Large Skillet (for sauce)
- Whisk
- Large Pot (for boiling noodles)
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
Seafood pasta is best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in the microwave or oven; overheating can make the shrimp rubbery.
Make Ahead Strategy
You can assemble the lasagna up to the point of baking, but do not add the shrimp on top yet (add them right before baking). Keep it refrigerated for up to 24 hours. You may need to add 10–15 minutes to the baking time if cooking from cold.
Sauce Tips
If your white sauce gets too thick while sitting, whisk in a splash of extra milk or pasta water to loosen it up before assembling. You want it pourable so it hydrates the noodles edges.
Top Tips for Best Garlic Butter Shrimp Scampi Lasagna
The key to this recipe is the white wine. It is the defining flavor of "scampi." If you cannot use alcohol, substitute with chicken broth and an extra tablespoon of lemon juice, but the wine provides that signature bistro depth. Also, be careful not to overcook the shrimp in the first step. They only need a quick sear to get color; they will cook through completely in the oven. Overcooked shrimp turn tough and chewy.
Garlic Butter Shrimp Scampi Lasagna FAQs
Can I use precooked shrimp?
We don't recommend it. Precooked shrimp will become very tough after being baked for 40 minutes. Raw shrimp ensures they stay tender.
Do I have to use Ricotta?
If you dislike ricotta, you can substitute it with a thick béchamel layer or cottage cheese (blended until smooth).
Why is my lasagna watery?
This can happen if you didn't drain the noodles well, or if the shrimp released a lot of liquid. Make sure your white sauce is thick (like gravy) before assembling to counteract any moisture from the seafood.
A Seafood Feast
This lasagna feels like a celebration meal. It is elegant, creamy, and bursting with garlic flavor. If you are looking for other flavor-packed dishes that feed a crowd, try our Cajun Honey Garlic Sausage Rice Recipe for a spicy skillet meal, or the hearty Rotel Pasta Fiesta for a quick weeknight win. For a fun appetizer before the main event, the Chicken Bacon Ranch Fries are always a hit.
Share your Garlic Butter Shrimp Scampi Lasagna! Tag us @HannahCooking with #ShrimpScampiLasagna; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Garlic Butter Shrimp Scampi Lasagna recipe and let us know what twists or ingredients you used!
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Garlic Butter Shrimp Scampi Lasagna
Ingredients
Equipment
Method
- Sauté shrimp in 4 tablespoon butter, garlic, and red pepper until just pink; remove and chop ⅔ of them.
- In the same pan, melt remaining butter, whisk in flour, then slowly add wine and milk to make sauce.
- Stir parmesan into sauce. In a separate bowl, mix ricotta, egg, and herbs.
- Layer sauce, noodles, ricotta mixture, chopped shrimp, and mozzarella in a 9x13 dish.
- Top with whole shrimp. Bake covered at 375°F for 25 mins, then uncovered for 15 mins.
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