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Imagine tucking into layers of tender noodles hugged with a buttery garlicky sauce and loaded with plump shrimp all finished with melty golden cheese This cozy twist is like your favorite seafood dinner meets comfort food and it’s just as good at the table with friends as it would be at your favorite spot but way more relaxing
The first time I whipped this up, my husband couldn’t even finish his plate before reaching for more It’s now a regular—any time I serve it the room goes quiet except for happy sighs and busy forks
Luscious Ingredients
- Lemon juice: Squeeze fresh lemon to brighten your sauce big time
- Salt and pepper to taste: These lift every other flavor so don’t forget them Taste as you go
- Chopped fresh parsley: A handful of vibrant green parsley adds a fresh finish
- Shredded mozzarella cheese: Pick whole milk mozzarella for the best melt and irresistible cheesy topping
- Grated Parmesan cheese: Savory and nutty—use the good stuff for rich flavor
- Milk: Go with whole milk if you can but any milk works to make the sauce nice and creamy
- All-purpose flour: Helps turn your sauce thick and silky
- Butter: Don’t skimp—real butter makes the garlic sauce shine
- Garlic: Fresh cloves bring bold flavor to both shrimp and sauce
- Large shrimp: Look for peeled and deveined. Either fresh or frozen is fine just pat dry
- Lasagna noodles: Classic or no-boil noodles both do the trick to hold all those flavors
Step-by-Step Directions
- Bake and Finish:
- Pop your lasagna into a hot oven at three seventy five degrees for twenty five minutes covered with foil Remove the foil for another ten minutes till the top is bubbly and golden Let the pan cool a bit before you cut in Scatter that fresh parsley right before serving
- Layer Everything Up:
- Drizzle a bit of sauce onto the base of your casserole dish Line with noodles Add more sauce and a generous amount of shrimp Next comes mozzarella cheese layer Start again with noodles and keep building. Save plenty of mozzarella to finish the top
- Finish the Cream Sauce:
- Once your sauce thickens after about five minutes off the heat Mix in your grated Parmesan Stir well till smooth. Test if it’s salty enough and add a good squeeze of lemon
- Thicken the Sauce:
- Using the same skillet toss in some butter again Medium heat Garlic goes in for a quick sizzle Sprinkle in flour and whisk so there are no dry bits Let it bubble just for a minute
- Cook the Shrimp:
- Slide the shrimp into the garlicky butter Let them cook about two to three minutes each side Flip once and pull them out when they curl and turn pink Don’t leave them; set aside so they stay juicy
- Sauté Garlic in Butter:
- Melt butter in a wide pan over medium Add your chopped garlic Cook gently for a couple minutes till it smells amazing Keep stirring so nothing burns
- Get the Noodles Ready:
- Start by boiling your noodles in salty water till they’re just tender Not too soft since they’ll bake a bit more Drain and lay them flat on a towel so they won’t clump up
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I can’t get enough of that hit of lemon brightening the buttery sauce My favorite story? Watching friends lean across the table to soak up the garlicky aroma the first time I served it on New Year’s Eve
Tips for Keeping It Fresh
Keep leftover slices in an airtight container in the fridge for up to three days Rewarm single servings in the microwave with a splash of water so they don’t dry out You can freeze extras tightly wrapped for two months Let them defrost overnight in the fridge then pop in the oven till hot
Easy Ingredient Swaps
No fresh shrimp handy? Frozen works just dry it well before cooking Want to save cash? Use part white fish or even mock crab for similar texture Dairy free? Grab your favorite plant butter and non-dairy cheese and you’re all set
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How to Serve
Pair with a crisp green salad and lemony dressing to lighten each bite Toast up a loaf of crusty bread to scoop up every drop of sauce Hosting company? Top each plate with more fresh herbs and a sunny lemon wedge
How This Dish Connects
This one brings together classic Italian pasta tradition with the bold flavors of Italian American shrimp scampi You get comforting layers of baked pasta with the zesty savory punch of garlic seafood and lemon—sort of the best of both worlds
Common Recipe Questions
- → Could I use shrimp that's already cooked?
Stick with raw shrimp if you can, since baking can make pre-cooked shrimp tough and chewy. If you only have cooked shrimp, just toss them in while you're building the layers and skip cooking them beforehand.
- → How do I keep lasagna from turning out soupy?
After boiling, drain noodles really well. Make sure your sauce is on the thicker side before layering. Also, don’t splash a ton of sauce in the first layers, or you’ll end up with too much liquid at the bottom.
- → Can I swap out the cheeses?
Totally. You could try swapping in fontina or Gruyère for mozzarella, or use Pecorino Romano if you want a different taste than Parmesan.
- → What’s good to eat with this?
A crisp green salad, roasted veggies, or even some garlicky bread go perfectly alongside. They cut all that cheesy, buttery goodness and round out the meal.
- → Can I prep this whole thing earlier?
You bet. Put it all together the night before, wrap it up, then chill in the fridge. Just remember to add a little extra oven time when you bake it straight from cold.
- → How can I warm up leftovers?
Cover with foil and pop into a 350°F oven till it’s steaming, or heat single servings in the microwave until hot all the way through.