Description
A decadent fusion of shrimp scampi and classic lasagna, this dish layers tender shrimp in a creamy garlic butter sauce with ricotta, mozzarella, and Parmesan cheeses. Perfect for a comforting yet elegant dinner.
Ingredients
- 9 lasagna noodles (regular or oven-ready)
- 1 lb large shrimp, peeled, deveined, tails removed
- 4 tablespoons unsalted butter (plus extra as needed)
- 6 cloves garlic, minced
- 1 1/4 cups heavy cream
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Prepare noodles: Boil lasagna noodles in salted water until al dente if not using oven-ready. Drain and lay flat to prevent sticking.
- Cook shrimp: In a skillet, melt butter and sauté garlic. Add shrimp and cook 2–3 minutes per side until pink. Set aside and chop roughly.
- Make sauce: In the same skillet, add more butter and garlic as needed, then stir in cream. Simmer until thickened. Add Parmesan, lemon juice, salt, and pepper.
- Mix ricotta: Combine ricotta, chopped parsley, a pinch of salt and pepper, and a spoonful of cream sauce.
- Assemble: In a greased 9×13 baking dish, layer sauce, noodles, ricotta, shrimp, mozzarella. Repeat layers. Top with remaining sauce and cheeses.
- Bake: Cover with foil and bake at 375°F for 25 minutes. Uncover and bake another 15–20 minutes. Broil 2–3 minutes to brown top.
- Rest and serve: Let cool for 10–15 minutes before slicing. Garnish with fresh parsley.