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There's nothing quite like layers of garlicky, buttery shrimp tucked between cheesy noodles. The sauce is smooth and full of flavor, with each bite combining tender shrimp and gooey cheese. It feels super fancy but cozy enough for a chill night with friends or the family around your table.
The first time I put this to the test, my partner couldn't wait to snag seconds and barely paused between bites. Now, whenever I whip it up, the room gets quiet except for forks doing their work and happy sounds all around.
Tasty Ingredients
- Lemon juice: A splash of citrus perks up the buttery sauce. Always reach for fresh if you can.
- Salt and pepper to taste: Bring out all the good flavors. Taste as you go so it's never too much or too little.
- Chopped fresh parsley: Adds a burst of color and brightness. Pick bunches that look super green.
- Shredded mozzarella cheese: Melts like a dream and forms that cheesy golden top. Whole milk mozzarella gives you the best melt.
- Grated Parmesan cheese: Gives that salty kick. Freshly grated gets you the most flavor.
- Milk: This brings the creamy vibes. Whole milk is tastiest but you can use any you have on hand.
- All-purpose flour: Thickens everything up. Make sure it's fresh and bright.
- Butter: The base for buttery flavor all the way through. Be sure to go for the real stuff.
- Garlic: You need this for both shrimp and sauce. Freshly chopped delivers big-time flavor.
- Large shrimp: Make sure they're peeled and ready to go—fresh or frozen both rock. Go for big ones for flavor.
- Lasagna noodles: These hold all that filling together. Regular or no-boil both work fine.
Easy-to-Follow Steps
- Bake Until Golden:
- Seal your baking pan with foil and pop it in a 375 degree oven for about twenty five minutes. Pull the foil off and bake for another ten until you see golden, bubbly cheese. Let it chill a bit so it slices nicely. Shower with parsley for color before serving.
- Stack It Up:
- Crank your oven to three seventy five F. Spread some sauce on the bottom of your dish. Lay noodles right over that, sprinkle on some shrimp, pour more sauce, and toss on a bunch of mozzarella. Repeat until the pan’s full, keeping plenty of cheese for a super cheesy top layer.
- Get Saucy with Garlic Butter:
- Back to the pan, melt up the last of the butter and toss in chopped garlic for about a minute. Whisk in flour till it’s all combined and just starting to bubble. That’s how you know you’re set.
- Creamy Sauce Coming Up:
- Pour in some milk slowly and keep whisking so it doesn’t get lumpy. Crank up the heat, stir until it's nice and thick—should be about five minutes. Once it coats a spoon, turn off the heat, dump in Parmesan, and stir it in so it's all smooth. Add salt, pepper, and a squeeze of lemon.
- Shrimp Time:
- Toss the shrimp in with the garlic butter and cook ‘em for two or three minutes per side. Flip ‘em once. As soon as they're pink and curl up, take ‘em out so they don’t toughen up.
- Sauté the Good Stuff:
- Grab a big skillet, melt some butter over medium. Add that chopped garlic and let it hang out for about two minutes, stirring a bunch so it stays golden, not brown. When it smells just right, you’re done.
- Cook the Noodles:
- Boil your lasagna noodles in salty water just till they’re barely tender. Don’t let 'em go soft, since they’ll keep cooking in the oven. Drain and lay them flat on a towel to keep from sticking.
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The zing you get from the lemon in the garlic butter sauce really makes everything pop. My favorite time making this was on New Year's Eve when a bunch of seafood fans showed up and everybody leaned in just to catch the smell as I set down the baking dish.
Leftover Storage
Toss leftovers in the fridge, covered tight, and they’ll be good for three days. For the best leftovers, zap single slices in the microwave with a splash of water so they don’t dry out. To freeze it, wrap up the pieces well and you can stash them for two months. Defrost overnight in the fridge and warm back up in the oven.
Swaps for Ingredients
Frozen shrimp works just fine if you thaw and dry it really well. If you want to cut costs, use some white fish or imitation crab in place of the shrimp—or mix things up. Going dairy-free? Plant-based cheeses and butter totally work here.
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How to Serve It
A crisp green salad with a lemony vinaigrette cuts through all the cheesy goodness. Warm bread is basically required to scoop up every bit of buttery sauce. Want to make it extra pretty? Add a lemon slice and a few bright herbs on each plate for your guests.
Where It Comes From
Lasagna goes way back in Italian history, but by mixing in shrimp scampi—a real Italian American go-to—you get something unique. You get all the baked pasta nostalgia plus the zippy flavor of garlic, lemon, and seafood.
FAQs About the Recipe
- → Can I go with shrimp that's already been cooked?
Raw shrimp are better for frying since already-cooked shrimp get tough if you bake them again. If you only have pre-cooked, toss them in with your layers and skip the sauté so they don’t get chewy.
- → My lasagna keeps ending up too watery. What should I do?
Make sure you drain your boiled noodles really well. Let your sauce get nice and thick before you start layering. Try not to stack a ton of sauce at the bottom so it doesn’t get soggy.
- → Could I swap the cheeses?
Yep! Switch out mozzarella for fontina or Gruyère for something different. Go with Pecorino Romano instead of Parmesan for a stronger flavor if you like.
- → What's tasty to eat alongside this?
A crisp green salad, roasted veggies, or some classic garlic bread are all awesome choices. They lighten things up and round out your meal.
- → Can I prep this in advance?
For sure. Build your lasagna the night before and keep it in the fridge covered. Bake just before you want to eat and add a little more time in the oven if it’s coming straight from the cold.
- → What's the easiest way to heat up the leftovers?
Just cover it and bake at 350°F until it’s hot. Single servings get piping hot real quick in the microwave, too.