Creamy Garlic Shrimp Lasagna Recipe
Prep Time: 25 minutesCook Time: 30 minutesResting Time: 10 minutesTotal Time: 1 hour 5 minutesServings: 8Course: Main CourseCuisine: American-InspiredMethod: BakingDescriptionCreamy Garlic Shrimp Lasagna layers tender shrimp, lasagna noodles, creamy ricotta, mozzarella, Parmesan, and a rich homemade garlic cream sauce for an irresistible seafood dinner.IngredientsFor the Shrimp1½ lbs large raw shrimp, peeled, deveined, and tails removed1 tablespoon olive oil½ teaspoon paprika¼ teaspoon salt¼ teaspoon black pepperFor the Lasagna12 lasagna noodles1½ cups whole-milk ricotta cheese1 large egg2 cups shredded low-moisture mozzarella cheese, divided¾ cup finely grated Parmesan cheese, divided1 tablespoon chopped fresh parsleyFor the Creamy Garlic Sauce4 tablespoons unsalted butter5 garlic cloves, finely minced2 tablespoons all-purpose flour1½ cups heavy cream1 cup half-and-halfSalt and black pepper, to tasteInstructionsPreheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.Cook the noodles: Boil the lasagna noodles in salted water until just al dente. Drain and lay them separately to prevent sticking.Cook the shrimp: Pat the shrimp dry and season with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook the shrimp briefly until they just begin turning pink. Remove and set aside.Make the garlic sauce: Melt butter over medium heat. Add garlic and cook for about 30 seconds. Stir in the flour and cook for 1 minute. Gradually whisk in the heavy cream and half-and-half. Simmer until slightly thickened. Stir in part of the Parmesan and season to taste.Prepare the ricotta filling: Mix the ricotta, egg, some mozzarella, Parmesan, and parsley until combined.Assemble the lasagna: Spread a thin layer of garlic sauce over the bottom of the baking dish. Add noodles, ricotta mixture, shrimp, garlic sauce, and mozzarella. Repeat the layers, finishing with sauce, mozzarella, and Parmesan.Bake: Bake for 25–30 minutes, until bubbling around the edges and golden on top.Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley and serve warm.TipsPat the shrimp very dry to prevent watery lasagna.Don't fully cook the shrimp before assembling; they'll finish cooking in the oven.Use low-moisture mozzarella for better layers.Allow the garlic sauce to thicken before assembling.Let the finished lasagna rest before cutting for cleaner slices.Add spinach, mushrooms, crab, scallops, or lobster for a different seafood variation.StorageStore leftover Creamy Garlic Shrimp Lasagna in an airtight container in the refrigerator for up to 3–4 days. Reheat only until thoroughly hot to help prevent the shrimp from becoming tough.