Garlic Butter Shrimp Scampi

Name: Garlic Butter Shrimp Scampi
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Cuisine: Italian-American
Ingredients: 12 lasagna noodles, regular or oven-ready; 1 pound shrimp, peeled and deveined; 4 cloves garlic, minced; 4 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 2 tablespoons lemon juice; 1 and 1/2 cups heavy cream; 1 cup Parmesan cheese, grated, divided; 2 cups mozzarella cheese, shredded; 1 cup ricotta cheese; 2 tablespoons fresh parsley, chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes, optional

Recipe by Sam Rivera · Updated January 2026

Seafood & Fish Italian

There's something magical about the way garlic butter shrimp scampi transforms humble ingredients into a restaurant-worthy dish right in your own kitchen. The moment those plump shrimp hit the skillet and sizzle with garlic-infused butter, the aroma alone promises a meal worth savoring. Perfect for a cozy weeknight dinner or an elegant date night in, this dish delivers rich, velvety layers of flavor that feel indulgent yet easy to achieve. Plus, the creamy cheese and tender noodles make it irresistible for both kids and adults alike.

What Makes This Recipe Special

The combo of lasagna noodles layered with shrimp scampi sauce is a genius twist that elevates the classic dish to new heights of comfort.
Using three types of cheese-ricotta, mozzarella, and Parmesan-creates a luxurious texture that's creamy, stretchy, and deeply flavorful.
Sautéing the shrimp in garlic butter first infuses the entire dish with aromatic depth, while finishing the sauce in the same pan ensures every bite is packed with flavor.
The ricotta-parsley layer adds a fresh, herby brightness that cuts through the richness of the cream and cheese for a well-balanced bite.

⏱ 75 mins

Italian-American

Servings 4

Ingredients

12 lasagnanoodles, regular or oven-ready

1 poundshrimp, peeled and deveined

4 clovesgarlic, minced

4 tablespoonsunsalted butter, divided

1 tablespoonolive oil

2 tablespoonslemon juice

1 and1/2 cups heavy cream

1 cupParmesan cheese, grated, divided

2 cupsmozzarella cheese, shredded

1 cupricotta cheese

2 tablespoonsfresh parsley, chopped

1/2 teaspoonsalt

1/2 teaspoonblack pepper

1/4 teaspoonred pepper flakes, optional

Nutrition

350 caloriesCalories

Per serving · Values are estimates

Instructions

Preheat oven to 375°F and lightly grease a large baking dish.

In a large skillet, melt 2 tablespoons butter with olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp and cook 2 to 3 minutes per side until opaque. Stir in lemon juice, then remove from heat.

In the same skillet, melt the remaining 2 tablespoons butter. Whisk in heavy cream and half of the grated Parmesan. Simmer on low heat until the sauce thickens, then season with salt and black pepper.

In a small bowl, mix ricotta cheese with chopped parsley and half of the remaining Parmesan until smooth.

Arrange a layer of lasagna noodles at the bottom of the prepared baking dish. Spread a portion of the ricotta mixture over the noodles, top with sautéed shrimp, sprinkle with mozzarella, and pour over some of the cream sauce.

Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella and the remaining Parmesan on top.

Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes, or until the top is golden brown and bubbling.

Allow the lasagna to rest for 5 to 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Essential Tips

Don't overcook the shrimp

Shrimp cook quickly, so aim for just 1-2 minutes per side until they turn pink and opaque. Overcooking will make them rubbery and tough. Use tongs to flip them gently to avoid curling.

Use room-temperature ricotta

Cold ricotta can create lumps in your mixture. Let it sit out for 15-20 minutes before mixing with parsley and Parmesan for a smooth, spreadable consistency that layers beautifully.

Toast lasagna noodles lightly

Oven-ready noodles work fine, but toasting them for just 2-3 minutes in the oven before layering adds a subtle crispness that prevents a soggy bottom. Skip this if using regular noodles, as they'll soften during baking.

Simmer the sauce low and slow

Let the heavy cream and Parmesan sauce simmer on low heat for 5-7 minutes to thicken slightly and develop a velvety texture. High heat can cause the cream to separate or curdle, ruining the sauce.

Rest before slicing

Skipping the 5-10 minute rest allows the lasagna to set, making it easier to slice without a melted cheese disaster. This step also lets the flavors meld together for a more cohesive taste.

Smart Swaps & Variations

Spicy Kick Add 1/2 teaspoon of cayenne pepper to the garlic butter sauce or swap red pepper flakes for a smoky chipotle powder to bring the heat.

Lighter Version Replace half the heavy cream with whole milk or unsweetened almond milk, and use low-fat ricotta and mozzarella to cut calories without sacrificing too much creaminess.

Seafood Medley Toss in 1/2 cup of scallops or lump crab meat with the shrimp for a luxurious twist that's perfect for special occasions.

Herb Garden Swap parsley for a mix of fresh basil, thyme, and oregano in the ricotta layer for a garden-fresh flavor profile that pairs beautifully with the garlic butter.

What to Serve With This

Garlic bread or a crusty baguette to soak up the creamy sauce.
A crisp arugula salad with lemon vinaigrette to balance the richness.
A chilled glass of Pinot Grigio or Sauvignon Blanc to complement the garlic and lemon notes.
Roasted asparagus or broccolini for a simple, elegant vegetable side.

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. The texture holds well, but the sauce may thicken slightly-add a splash of warm milk or cream when reheating to restore creaminess.

Reheating

Reheat in the oven at 350°F covered with foil for 15-20 minutes, or until heated through. Microwaving is not recommended as it can make the cheese rubbery; the oven preserves the dish's integrity.

Expert Chef Tips

For an extra-garlicky punch, roast 2 whole garlic bulbs beforehand, then squeeze the cloves into the ricotta mixture for a sweet, mellow garlic flavor that's less sharp than raw garlic.
Use a mandoline to slice the garlic paper-thin for a more even distribution throughout the dish. This prevents biting into large, overpowering garlic chunks.
To achieve a golden, bubbly top without burning, broil the lasagna for the last 2-3 minutes of baking instead of the full 10 minutes. Keep a close eye to avoid over-browning.

Equipment You’ll Need

Large oven-safe skillet or deep sauté pan for the shrimp and sauce
Medium bowl for mixing the ricotta and parsley
9x13-inch baking dish for layering
Sharp kitchen shears or paring knife for deveining shrimp

Nutritional Benefits

High in protein from shrimp and ricotta, providing about 25g per serving to support muscle repair and satiety.
Rich in calcium from Parmesan and mozzarella, contributing to bone health-just be mindful of portion sizes due to the high saturated fat content.
Contains heart-healthy monounsaturated fats from olive oil and garlic, which may help reduce inflammation when consumed in moderation.
The lemon juice adds a dose of vitamin C, while parsley provides vitamin K and folate, offering a small nutritional boost alongside the indulgent flavors.

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Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Thaw shrimp in cold water for 10-15 minutes, then pat them dry thoroughly with paper towels before cooking. This ensures they sear properly instead of steaming in the pan.

What's the best way to peel and devein shrimp?

Use kitchen shears to cut along the belly of the shrimp, then pull out the vein with a small knife or your fingers. For a quicker method, buy peeled and deveined shrimp labeled 'easy-peel'-they're a lifesaver for weeknight cooking.

Can I make this dish ahead of time?

Yes! Assemble the lasagna up to the baking step, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the baking time if starting from cold.

How can I make this dairy-free?

Use coconut cream instead of heavy cream, dairy-free ricotta (made from tofu or cashews), and vegan mozzarella and Parmesan. The flavors will differ slightly, but the dish remains creamy and satisfying.

Why are my noodles still firm after baking?

This usually means the noodles weren't pre-cooked or the sauce wasn't hot enough when layered. Ensure the noodles are fully submerged in the sauce before baking, and that the sauce is simmering gently when adding each layer.

Can I substitute another pasta shape?

Yes! Try penne, fettuccine, or even cavatappi for a fun twist. Cook the pasta al dente first, then layer it with the sauce as you would lasagna noodles.

How do I prevent the cheese from becoming grainy?

Always use freshly grated Parmesan and mozzarella, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Simmer the sauce on low heat to melt the cheese gradually.

What's the best way to layer the lasagna for even cooking?

Start and end with a layer of noodles to prevent the sauce from burning on the bottom. Spread each layer evenly, pressing down gently to remove air pockets. This ensures every bite is consistent.