Garlic Butter Shrimp Scampi Lasagna
A luxurious seafood lasagna featuring layers of tender noodles, creamy garlic butter white wine sauce, ricotta, and juicy shrimp.
Pin Share Print Servings: 9 slice
Calories: 580kcal
Cost: $25
Equipment
- 1 9x13 baking dish (Ceramic or glass)
- 1 Large skillet (For sauce)
- 1 Whisk (For sauce)
Ingredients
- 12 sheets lasagna noodles - Boiled al dente
- 1.5 lbs large shrimp - Raw, peeled
- 8 tablespoon unsalted butter - Divided use
- 4 cloves garlic - Minced
- ½ cup white wine - Dry (Pinot Grigio)
- 3 cups whole milk - Warmed
- ¼ cup all-purpose flour - For roux
- 1 cup Parmesan cheese - Grated
- 15 oz Ricotta cheese - Whole milk
- 3 cups Mozzarella cheese - Shredded
- 1 large egg - Binder
- ¼ cup fresh parsley - Chopped
Instructions
- 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.
Notes
Use a dry white wine like Pinot Grigio for the best scampi flavor. Do not overcook the shrimp in the skillet step.
Nutrition
Serving: 350g | Calories: 580kcal (29%) | Carbohydrates: 42g (14%) | Protein: 38g (76%) | Fat: 28g (43%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 185mg (62%) | Sodium: 850mg (37%) | Potassium: 400mg (11%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 900IU (18%) | Vitamin C: 4mg (5%) | Calcium: 450mg (45%) | Iron: 3mg (17%)