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Creamy garlic butter shrimp scampi lasagna is my ultimate twist when I want something both classic and decadent. Imagine the comfort of cheesy pasta balanced with bright lemony shrimp, all tucked between layers of rich béchamel and golden mozzarella. I pull this one out for birthdays and family gatherings, and the aroma alone guarantees empty plates. The buttery garlic sauce hugs every noodle, making this surprisingly easy dish unforgettable.
The first time I made this lasagna was for an anniversary dinner at home. My partner could not believe I had made something so fancy, and it instantly became our go-to for special nights in.
Ingredients
- Shrimp: look for large or extra-large raw shrimp peeled and deveined for tender juicy bites
- Garlic: use fresh cloves for maximum flavor and aroma
- Butter: always choose unsalted high-quality butter for the richest scampi sauce
- Olive oil: use a fruity variety to gently sauté and prevent the butter from browning
- Lemon juice and zest: select a plump fresh lemon and gently zest only the skin avoiding the bitter white pith
- Heavy cream: seek out fresh cream with at least 36 percent milk fat for a silky béchamel layer
- Mozzarella and parmesan cheese: shred your own for the best melt and flavor
- Parsley: snip fresh Italian parsley for vibrant color and an herbal lift
- Lasagna noodles: use traditional or oven-ready according to your schedule both give great structure
- Salt and pepper: season boldly tasting as you go so every layer is well seasoned
Step-by-Step Instructions
- Sauté the Shrimp:
- Melt butter with olive oil in a wide skillet over medium heat. Add minced garlic and sauté until you smell a gentle fragrance about one minute. Add shrimp in a single layer sprinkle with salt and pepper and cook just until each side is pink about two minutes per side. Remove shrimp to a plate so they stay perfectly tender.
- Make the Creamy Scampi Sauce:
- In the same pan add a bit more butter if needed. Pour in lemon juice and zest then stir in heavy cream over gentle heat. Let the mixture gently simmer it will thicken after about three to five minutes. Stir in grated parmesan and chopped parsley. Taste and add more salt or pepper if you like.
- Prepare the Lasagna Noodles:
- Bring a large pot of salted water to a rolling boil if using traditional noodles. Cook noodles until al dente following the package guide then lay flat on parchment to avoid sticking. Oven-ready noodles can be used straight from the box.
- Assemble the Layers:
- Spread a spoonful of sauce on the bottom of a greased baking dish so noodles will not stick. Lay out a layer of noodles then top with half of the shrimp and a generous ladle of the creamy sauce. Sprinkle with mozzarella. Repeat twice finishing with sauce and a thick sprinkle of cheese on top.
- Bake to Perfection:
- Cover the dish tightly with foil and bake in a 375 degree oven for twenty five minutes. Remove the foil and continue baking for ten to fifteen minutes until the top is golden and bubbling. Let the lasagna rest for at least ten minutes before slicing to get clean layers.
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My absolute favorite part is the first creamy layer of sauce mingling with the garlic shrimp. My dad used to joke this recipe is shrimp scampi’s fancier cousin and now it is a holiday staple whenever we want to celebrate good times together.
Storage Tips
Let leftover lasagna cool fully then store slices in an airtight container in the fridge for up to three days. For longer storage wrap individual portions tightly and keep in the freezer for a month. To reheat thaw overnight and bake or microwave until piping hot. Sprinkling a little water and covering helps keep it moist.
Ingredient Substitutions
No heavy cream Use half and half though the sauce will be lighter. Dairy-free eaters can try full-fat coconut milk for creamy texture and slight tropical notes. If shrimp is not your favorite swap in chunks of white fish or even cooked chicken for a comforting casserole.
Serving Suggestions
Serve hot from the oven with crisp green salad dressed with lemony vinaigrette to balance the lavish sauce. Garlic bread or focaccia makes a perfect side to mop up leftover béchamel. For extra color top each plate with a sprinkle of fresh parsley and a lemon wedge.
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Cultural and Historical Context
Italian-American cuisine has long blended classic pasta comfort with American ingredients. This dish draws inspiration from traditional scampi which hails from Italian coastal cooking and reinvents it as a family-style bake. Shrimp scampi lasagna takes two beloved dishes and fuses them in a way only home cooks can imagine.
Frequently Asked Questions About the Recipe
- → What type of shrimp is best for this dish?
Large or extra-large peeled and deveined shrimp work best to ensure tenderness and ease of layering. Tail-off shrimp make eating simpler.
- → Can I use frozen shrimp instead of fresh?
Yes, just thaw thoroughly and pat dry to prevent excess moisture that could dilute the sauce.
- → Is it necessary to use heavy cream?
Heavy cream provides a silky texture to the sauce, but half-and-half can be substituted for a lighter consistency. Coconut milk works as a dairy-free option.
- → How should the pasta noodles be prepared?
Cook traditional lasagna noodles according to package instructions or use oven-ready noodles for convenience to layer effortlessly.
- → Can this be prepared ahead of time?
Yes, assemble the layers, cover tightly, and refrigerate for up to 24 hours before baking to enhance flavors.
- → How do I reheat leftovers without drying them out?
Reheat in the oven covered with foil or in the microwave with a damp paper towel to retain moisture and flavor.