Name: Garlic Butter Shrimp Scampi Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined; 9 lasagna noodles, cooked according to package instructions; 4 tbsp unsalted butter; 4 cloves garlic, minced; 1/2 cup chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped; Juice of 1 lemon

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A rich and indulgent twist on classic shrimp scampi, this Garlic Butter Shrimp Scampi Lasagna layers tender shrimp, creamy garlic butter sauce, pasta sheets, and melty cheese for a decadent seafood pasta bake. I skip the wine in this version, using chicken broth instead for a family-friendly dish that still packs all the flavor.

Why You’ll Love This Recipe

I love how this lasagna brings together comfort and elegance in one creamy, garlicky, cheesy bite. It’s the perfect choice when I want something satisfying but with a touch of seafood luxury. Even without wine, the buttery garlic sauce paired with juicy shrimp and melty mozzarella makes this dish a showstopper. Whether it’s a weeknight dinner or a special occasion, I know it’ll impress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) large shrimp, peeled and deveined
9 lasagna noodles, cooked according to package instructions
4 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth (as a substitute for white wine)
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Juice of 1 lemon

directions

I preheat the oven to 375°F (190°C).
I cook the lasagna noodles according to the package instructions, then drain and set them aside.
In a large skillet, I heat olive oil and 2 tablespoons of butter over medium heat. I add the shrimp, season with salt, pepper, and red pepper flakes, and cook them for 2–3 minutes per side until pink. Then I remove them and set them aside.
In the same skillet, I melt the remaining butter and sauté the garlic for 1 minute until fragrant.
I pour in the chicken broth and lemon juice, scraping up any bits from the bottom to deglaze the pan. I let it simmer for 2–3 minutes.
I add the heavy cream and Parmesan cheese, stirring constantly until the sauce thickens, about 3–4 minutes.
I chop half the cooked shrimp into small pieces for layering, saving the rest to place on top.
I start layering the lasagna in a baking dish: a thin layer of sauce first, then noodles, more sauce, chopped shrimp, and mozzarella cheese. I repeat the layers, finishing with sauce and mozzarella.
I place the whole shrimp on top and sprinkle with parsley.
I bake the lasagna uncovered for 20–25 minutes until bubbly and golden.
I let it rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes 6 satisfying servings.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I sometimes mix in sautéed spinach or mushrooms between the layers for more depth. If I want a creamier texture, I spread a bit of ricotta cheese in between the noodles too. And when I’m feeling indulgent, I switch the mozzarella with a combo of fontina and provolone.

storage/reheating

Once cooled, I store the lasagna in an airtight container in the fridge for up to 3 days. It also freezes well if I wrap individual portions tightly. I reheat it in the oven at 350°F (175°C) for about 15–20 minutes or microwave it in short intervals until warm throughout.

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it earlier in the day and refrigerate it until it’s time to bake. I just add a few extra minutes in the oven if it’s coming straight from the fridge.

Is the chicken broth really a good substitute for wine?

Absolutely. I use chicken broth all the time and it gives the sauce a savory depth without the need for alcohol.

What kind of shrimp works best?

I go for large, raw shrimp because they cook perfectly in the skillet and stay juicy after baking. Pre-cooked shrimp can get rubbery, so I try to avoid them.

Can I make this gluten-free?

Yes, I’ve made it with gluten-free lasagna noodles and it turns out just as delicious. I make sure to double-check the broth and other ingredients to keep everything gluten-free.

How do I keep the lasagna from getting watery?

I make sure to simmer the sauce until it thickens and I drain the shrimp well after cooking. Letting the lasagna rest before slicing also helps everything set.

Conclusion

Garlic Butter Shrimp Scampi Lasagna without wine is a creamy, cheesy, and seafood-rich comfort dish I always crave. With simple swaps and a little layering, it turns into an irresistible meal that’s easy to make and even easier to enjoy. This one’s a keeper on my dinner rotation.