Garlic Butter Shrimp Scampi (Print-Friendly Version)

Succulent shrimp bathed in buttery garlic sauce with creamy cheese and pasta layers, perfect for special dinners.

# Ingredients:

→ Seafood

01 - 1 pound large or extra-large raw shrimp, peeled and deveined, tail-off

→ Sauce Components

02 - 6 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 4 cloves garlic, minced
05 - 2 tablespoons fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup chopped fresh parsley
10 - Salt and freshly ground black pepper, to taste

→ Cheese and Pasta

11 - 12 sheets lasagna noodles, cooked or oven-ready
12 - 1 1/2 cups shredded mozzarella cheese

# Steps:

01 - In a large skillet, melt 4 tablespoons butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp, season with salt and pepper, and cook about 2 minutes per side until just pink. Remove from heat and set aside.
02 - In the same skillet, melt remaining 2 tablespoons butter. Stir in lemon juice, lemon zest, and heavy cream. Simmer gently until slightly thickened, about 3-5 minutes. Remove from heat, fold in Parmesan cheese and parsley. Adjust seasoning with salt and pepper.
03 - Cook lasagna noodles according to package instructions if using traditional noodles. Drain and lay flat on parchment paper to prevent sticking. If using no-boil noodles, skip this step.
04 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. Spread a thin layer of sauce on the bottom. Layer noodles, shrimp, sauce, and mozzarella cheese. Repeat layers until ingredients are used, finishing with a generous layer of sauce and a final sprinkle of mozzarella.
05 - Cover dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly. Let rest for 10 minutes before slicing and serving.

# Notes & Tips:

01 - For a dairy-free alternative, substitute heavy cream with canned coconut milk and omit cheeses.
02 - Use tail-off shrimp for easy eating. If using frozen shrimp, thaw and pat dry thoroughly to avoid excess moisture.
03 - Leftover lasagna can be refrigerated for up to 3 days or frozen for up to one month.

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