Prepare the Garlic Butter Shrimp
- Heat ½ of the butter (50g) and olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the shrimp and cook for 2–3 minutes per side until pink and opaque.
- Squeeze in lemon juice, season with salt & black pepper, then remove from heat and set aside.
Make the Creamy Scampi Sauce
- In the same skillet, melt the remaining 50g butter.
- Add red pepper flakes (if using), then pour in heavy cream & broth.
- Stir in Parmesan cheese and let it simmer for 5 minutes until thickened.
- Add Italian seasoning, salt, and black pepper.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
Layering Order:
Spread a thin layer of the creamy scampi sauce at the bottom of the baking dish.
Place 3 lasagna sheets on top.
Add half of the shrimp and sprinkle mozzarella.
Repeat the layers (sauce → lasagna → shrimp → cheese).
Finish with a final layer of pasta, remaining sauce, and mozzarella cheese on top.
Bake to Perfection
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for another 10 minutes until the cheese is golden and bubbly.
How to Serve Garlic Butter Shrimp Scampi Lasagna
Garnish with Fresh Parsley & Extra Parmesan
Serve with Garlic Bread or a Side Salad
Drizzle with Extra Lemon Juice for Brightness
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap individual slices and freeze for up to 2 months.
- Reheat: Warm in the oven at 350°F for 10 minutes or microwave for 1–2 minutes.
Why You’ll LOVE This Recipe!
Creamy, Cheesy & Buttery – Every bite is rich & indulgent!
Loaded with Garlic Butter Shrimp – A seafood lover’s dream!
Easy to Make & Impresses Everyone – Looks restaurant-quality but is simple to prepare!
Perfect for Special Occasions or Fancy Comfort Food
This Garlic Butter Shrimp Scampi Lasagna is creamy, cheesy, and packed with delicious seafood flavor! Try it for your next dinner party or family meal—it’s guaranteed to be a hit!
Tried this recipe? Let me know how it turned out in the comments!