Creamy Garlic Shrimp Lasagna
Dive into indulgence with this Creamy Garlic Shrimp Lasagna, a luxurious twist on the classic Italian favorite! Perfectly cooked, tender shrimp are layered between sheets of tender lasagna noodles, a rich garlicky Parmesan cream sauce, and three cheeses—ricotta, mozzarella, and Parmesan. Infused with the bold flavors of fresh garlic and parsley, each bite is a decadent combination of creamy, cheesy goodness and succulent seafood. This seafood-inspired lasagna recipe is perfect for special occasions or when you want to elevate your dinner game. With easy-to-follow instructions and a cook time under an hour, this dish is a showstopper that's as approachable as it is impressive. Serve it fresh from the oven and watch it disappear at your next gathering!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 pound Raw shrimp, peeled and deveined
- 4 tablespoons Butter
- 5 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, shredded
- 2 cups Mozzarella cheese, shredded
- 15 ounces Ricotta cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and lay them flat on a baking sheet with a drizzle of olive oil to prevent sticking. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1 minute to form a roux. Gradually add the chicken broth and heavy cream, whisking constantly to avoid lumps.
Let the sauce simmer for 3-4 minutes until it thickens slightly. Stir in the Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasoning as needed. Remove the sauce from the heat.
Coarsely chop half of the cooked shrimp and set aside the rest whole for layering.
In a bowl, combine the ricotta cheese, egg, parsley, 1/2 teaspoon of salt, and the remaining black pepper. Mix until smooth.
Assemble the lasagna in a 9x13-inch baking dish. Spread a thin layer of the garlic sauce on the bottom of the dish. Cover with a layer of 3 lasagna noodles.
Spread 1/3 of the ricotta mixture over the noodles, sprinkle 1/3 of the chopped shrimp, add a few whole shrimp, and drizzle with some garlic sauce. Sprinkle a layer of mozzarella cheese over the top.
Repeat the layers (noodles, ricotta, shrimp, sauce, mozzarella) two more times, finishing with a layer of noodles topped with remaining sauce and mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 548 mg | 42% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
