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Shrimp: Garlic Butter Shrimp Scampi Lasagna

Ingredients

• 1 lb large shrimp, peeled and deveined: The star ingredient, providing succulent bites throughout the lasagna.
• 12 lasagna noodles: Cooked according to package instructions, these form the base layers of the lasagna.
• 4 tablespoons unsalted butter: For sautéing the shrimp and creating the garlic butter sauce.
• 4 cloves garlic, minced: Adds a robust, aromatic flavor that’s essential to the dish.
• 1/4 cup white wine or chicken broth:Deglazes the pan and adds depth to the sauce.
• 1 lemon, zest and juice: Brings a bright, tangy flavor that complements the richness of the butter and cheese.
• 2 cups ricotta cheese: Provides a creamy layer that contrasts with the shrimp.
• 1/2 cup grated Parmesan cheese:Adds a savory, umami-rich flavor.
• 2 cups shredded mozzarella cheese:Melts into gooey, cheesy perfection between the layers.
• 2 cups heavy cream: Forms the base of the creamy sauce that ties the dish together.
• 1 teaspoon Italian seasoning: A blend of herbs that enhances the overall flavor.
• Salt and pepper to taste: Essential for seasoning the shrimp and sauce.
• 2 tablespoons fresh parsley, chopped (for garnish): Adds a fresh, colorful finish to the dish.

Directions

LASAGNA NOODLES:
Begin by cooking the lasagna noodles according to the package instructions. Once cooked, drain them and lay them out flat on a baking sheet to prevent sticking. Set aside.

GARLIC BUTTER SHRIMP:
In a large skillet, melt the butter over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and opaque. Stir in the white wine or chicken broth, lemon zest, and lemon juice. Cook for an additional 2 minutes until the liquid has reduced slightly. Remove the shrimp from the skillet and set aside.

CREAM SAUCE:
In the same skillet, add the heavy cream and bring it to a gentle simmer over medium heat. Stir in the Italian seasoning, Parmesan cheese, and half of the mozzarella cheese. Cook, stirring occasionally, until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.

ASSEMBLE:
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom. Place a layer of lasagna noodles on top, followed by a layer of ricotta cheese, then a layer of garlic butter shrimp. Spoon over more of the creamy sauce and sprinkle with mozzarella cheese.
* Repeat the layers (noodles, ricotta, shrimp, sauce, mozzarella) until all the ingredients are used, finishing with a final layer of noodles topped with the remaining sauce and mozzarella cheese.

BAKE:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.

SERVE:
Let the lasagna rest for 10 minutes before slicing. Serve hot, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese if desired. A lemon wedge on the side can also add a fresh, tangy burst of flavor.