Garlic Butter Shrimp Scampi Lasagna: A Culinary Delight

Ingredients

Main Ingredients

• 12 oz large shrimp, peeled and deveined
• 9 lasagna noodles (no‑boil or regular)
• 2 cups shredded mozzarella cheese

Sauce & Béchamel

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp all‑purpose flour
• 2 cups whole milk, warmed
• 1/2 cup grated Parmesan cheese

Seasonings & Garnish

• 1 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions

Making the Garlic‑Butter Sauce

1. Sauté Garlic. In a large skillet over medium heat, melt 4 tbsp unsalted butter. Add the minced garlic and cook for 30‑45 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.
2. Cook Shrimp. Increase the heat to medium‑high and add the seasoned shrimp in a single layer. Sear for 2‑3 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside, keeping the buttery pan juices for the béchamel.

Creating the Béchamel

1. Roux Formation. Reduce the skillet to low and whisk in 2 tbsp all‑purpose flour. Cook for 1‑2 minutes, stirring constantly, until the mixture turns a pale golden color. This eliminates raw flour taste.
2. Incorporate Milk. Gradually whisk in 2 cups warm whole milk. Continue whisking until the sauce thickens, about 4‑5 minutes. It should coat the back of a spoon and have a velvety texture.
3. Finish the Béchamel. Stir in 1/2 cup grated Parmesan, a pinch of salt, and a dash of pepper. Add the lemon juice for a bright note, then remove from heat.

Assembling the Lasagna

1. Layer Noodles. Spread a thin layer of béchamel on the bottom of a 9×13‑inch baking dish. Place three lasagna noodles over the sauce, overlapping slightly.
2. Add Shrimp & Sauce. Distribute half of the cooked shrimp over the noodles, then spoon half of the remaining béchamel on top. Sprinkle with 1 cup shredded mozzarella and a handful of chopped parsley.
3. Repeat Layers. Add another set of three noodles, the remaining shrimp, the rest of the béchamel, and the remaining mozzarella. Finish with a final layer of noodles, a drizzle of any leftover sauce, and a generous topping of mozzarella.
4. Bake. Cover the dish with foil (to prevent over‑browning) and bake in a preheated 375°F oven for 20 minutes. Remove the foil and bake an additional 10‑12 minutes, until the cheese is bubbly and golden brown.