Description
This Garlic Butter Shrimp Scampi Lasagna is a delectable twist on classic lasagna, combining succulent shrimp cooked in a garlicky butter sauce with creamy ricotta, rich white sauce, and layers of tender pasta. Baked until golden and bubbly, this dish offers a luxurious blend of flavors perfect for a special dinner or entertaining guests.
Ingredients
Scale
Shrimp Scampi
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
White Sauce (Béchamel)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 1 cup grated Parmesan cheese
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
Lasagna
- 12 lasagna noodles, cooked
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Prepare Shrimp Scampi: In a large skillet, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Cook Shrimp: Add the peeled shrimp to the skillet and cook until pink and opaque, approximately 2-3 minutes per side.
- Add Liquids and Seasoning: Stir in chicken broth, lemon juice, chopped parsley, salt, and pepper. Cook for an additional minute to combine flavors, then remove the skillet from heat and set aside.
- Make the White Sauce: In a separate pan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Thicken Sauce: Gradually whisk in milk and simmer the sauce for 5-7 minutes until it thickens to a creamy consistency.
- Add Cheese and Seasoning: Stir in grated Parmesan cheese, ground nutmeg, salt, and pepper. Mix until smooth and set aside.
- Prepare Ricotta Mixture: In a bowl, combine the ricotta cheese with the egg until smooth and well blended.
- Assemble Lasagna – Layer 1: Spread a thin layer of the white sauce in the bottom of a 9×13-inch baking dish.
- Layer 2: Arrange 4 cooked lasagna noodles over the sauce evenly.
- Layer 3: Spread half of the ricotta and egg mixture over the noodles.
- Layer 4: Add half of the prepared shrimp scampi over the ricotta layer.
- Repeat Layers: Spread more white sauce over the shrimp, add another 4 noodles, the remaining ricotta mixture, and the rest of the shrimp scampi.
- Top Layer: Arrange the final 4 noodles on top, spread remaining white sauce if any, and finish with a generous layer of shredded mozzarella cheese.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and the lasagna is bubbly.
- Serve: Allow the lasagna to cool slightly before slicing. Garnish with freshly chopped parsley and serve warm.
Notes
- Ensure lasagna noodles are cooked al dente to prevent over-softening during baking.
- Peeling and deveining shrimp beforehand makes preparation easier and ensures even cooking.
- For a richer flavor, use whole milk in the white sauce.
- Freshly grated Parmesan cheese offers better flavor and texture than pre-grated.
- This lasagna is best served fresh but can be stored covered in the refrigerator for up to 2 days.
