Garlic Butter Shrimp Lasagna Recipe

Lasagna has long been a symbol of comfort food perfection: layers of pasta, sauce, and cheese baked until bubbling and golden, served hot from the oven to nourish both body and soul. Most of us associate lasagna with the traditional, tomato-rich meat version—ground beef, marinara, ricotta, and mozzarella stacked high in a casserole dish. But every once in a while, a reinterpretation of a classic emerges so unexpectedly delightful that it redefines what we thought the dish could be.

Garlic Butter Shrimp Lasagna is exactly that kind of recipe. It is luxurious yet approachable, indulgent but still anchored in familiar flavor profiles. It combines the savory elegance of garlic butter shrimp with the hearty appeal of pasta and creamy sauce, producing a lasagna that’s both comforting and refined. Imagine tender shrimp bathed in rich, garlicky butter, layered between sheets of pasta with velvety béchamel, melted cheeses, and subtle herbs. The flavors are layered and satisfying, while the texture remains light and silky.

This is not a lasagna born of leftovers or pantry staples; it’s a recipe that asks you to slow down and build something special. It’s ideal for those moments when you want to treat yourself—or impress someone else—with a dish that looks as good as it tastes. Whether you’re hosting a holiday dinner, cooking for a loved one, or simply craving something extraordinary, garlic butter shrimp lasagna delivers elegance in every bite.

At the heart of this lasagna is the garlic butter shrimp itself. Succulent shrimp are quickly sautéed in a mixture of butter, garlic, lemon juice, and white wine (or broth)—just until pink and tender—then folded into a rich white sauce that takes the place of traditional marinara. This shift from tomato-based to cream-based sauce creates an entirely different lasagna experience: mellow, savory, aromatic, and indulgent. Add in layers of melted mozzarella, nutty Parmesan, and herb-infused ricotta or béchamel, and you get something that’s not only satisfying but deeply craveable.

But this recipe isn’t simply about swapping beef for shrimp—it’s about building harmony across every layer. The pasta is selected for texture and cook time, the cheeses are chosen to balance richness and meltability, and the seasoning is kept refined and intentional. Everything from the type of shrimp you buy to how you butter your baking dish matters in this dish. And while the result may taste like something served in a fine dining restaurant, the process of making it at home is entirely manageable—with the right guidance.

Whether you’re an experienced cook looking to expand your lasagna repertoire or a seafood lover seeking a new way to enjoy shrimp, this recipe has something for you. It offers the comfort and familiarity of a baked pasta dish with the indulgence of a seafood entrée. It’s rich without being heavy, complex without being fussy, and, most of all, memorable—the kind of dish guests talk about long after the plates have been cleared.

So preheat your oven, unwrap your shrimp, and get ready to make a lasagna that’s anything but ordinary. Garlic Butter Shrimp Lasagna is more than a meal—it’s an experience waiting to unfold, one buttery layer at a time.

Detailed Instructions: How to Make Garlic Butter Shrimp Lasagna

This recipe unfolds in several key stages: preparing the shrimp, making the garlic butter sauce, crafting the béchamel (white sauce), assembling the layers, and baking to perfection. Taking your time with each step ensures maximum flavor and perfect texture.

Step 1: Gather and Prepare Ingredients

Before starting, assemble all your ingredients to streamline the process.

For the shrimp:

• 1.5 pounds (700g) raw shrimp, peeled and deveined (medium to large size preferred)

• 4 tablespoons unsalted butter

• 5 cloves garlic, minced

• Juice of half a lemon

• ½ cup dry white wine or low-sodium chicken broth

• Salt and pepper to taste

• Optional: pinch of red pepper flakes for subtle heat

For the béchamel sauce:

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk, warmed

• 1 cup freshly grated Parmesan cheese

• Salt, white pepper, and a pinch of nutmeg to taste

For the cheese layers:

• 1 ½ cups shredded mozzarella cheese

• 1 cup ricotta cheese (can substitute with mascarpone or cream cheese for creaminess)

• Fresh parsley or basil, chopped

For the pasta:

• 12 lasagna noodles (preferably no-boil or fresh sheets)

Step 2: Prepare the Shrimp

1. Clean and dry the shrimp thoroughly with paper towels to ensure they sauté properly.

2. In a large skillet over medium heat, melt 4 tablespoons butter.

3. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.

4. Add the shrimp and sauté for 2–3 minutes on each side until just pink and opaque.

5. Stir in the lemon juice, white wine (or broth), and a pinch of salt, pepper, and red pepper flakes if using.

6. Cook for an additional 2 minutes until the liquid reduces slightly and coats the shrimp.

7. Remove from heat and set aside.

Step 3: Make the Béchamel Sauce

1. In a medium saucepan, melt 4 tablespoons butter over medium heat.

2. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly, until it forms a smooth, bubbly paste (roux) without browning.

3. Gradually add the warm milk in small increments, whisking constantly to prevent lumps.

4. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

5. Remove from heat and stir in the Parmesan cheese, and season with salt, white pepper, and a pinch of nutmeg.

6. Keep the sauce warm.

Step 4: Cook the Lasagna Noodles (If Using Regular Noodles)

1. Bring a large pot of salted water to a boil.

2. Add the lasagna noodles and cook until al dente, according to package instructions (usually 8–10 minutes).

3. Drain and rinse under cold water to stop cooking and prevent sticking.

4. Lay noodles flat on a lightly oiled baking sheet to keep from sticking.

Step 5: Prepare Cheese Mixture

In a small bowl, combine the ricotta cheese with chopped fresh herbs and a pinch of salt and pepper. This adds flavor and freshness to the creamy layers.

Step 6: Preheat Oven and Prepare Baking Dish

• Preheat your oven to 375°F (190°C).

• Lightly butter a 9×13 inch baking dish or spray with non-stick spray.

Step 7: Assemble the Lasagna

This is where the magic happens—layering shrimp, sauce, pasta, and cheese.

1. Spread a thin layer of béchamel sauce on the bottom of the baking dish.

2. Layer 3–4 noodles over the sauce, overlapping slightly.

3. Spoon a third of the béchamel sauce over the noodles.

4. Evenly distribute a third of the cooked shrimp over the sauce.

5. Dollop and spread half of the ricotta cheese mixture over the shrimp.

6. Sprinkle a third of the shredded mozzarella.

7. Repeat these layers twice more: noodles, béchamel, shrimp, ricotta, mozzarella.

8. For the final layer, top noodles with béchamel and mozzarella.

9. Sprinkle additional Parmesan and fresh herbs on top if desired.

Step 8: Bake the Lasagna

1. Cover the baking dish loosely with aluminum foil (tenting it so it doesn’t stick to the cheese).

2. Bake for 30 minutes.

3. Remove the foil and bake an additional 15 minutes, or until the top is golden and bubbly.

4. Let the lasagna rest for 10–15 minutes before slicing to allow layers to set.

Step 9: Serve and Enjoy

Serve warm with a fresh green salad and crusty bread for a complete meal.