Best 3 Shrimp Scampi Lasagna Recipes

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

CLASSIC SHRIMP SCAMPI

Steps:

• In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
• Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

SHRIMP SCAMPI LASAGNA

Steps:

• Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat.
• Add onions, garlic and Italian seasoning and cook, stirring occasionally, until vegetables onions are softened, about 3 minutes.
• Stir in flour until completely combined, then whisk in milk and chicken broth. Increase heat to medium high, bring mixture to a boil then reduce to a simmer. Cook, whisking occasionally, until thickened about 3-5 minutes. Stir in shrimp, 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 1 minute until shrimp is just starting to turn pink. Turn off heat and set aside.
• In a medium bowl, stir to combine ricotta, 1/2 cup parmesan cheese and egg until smooth.
• To assemble lasagna, in a 9x13 (un-greased) baking dish, spoon 1/2 cup shrimp sauce into the bottom of the dish. Top with 3 noodles. Spread 1/3 of the ricotta over the noodles, top with 1/3 of the shrimp and sauce and 1 cup shredded mozzarella. Top with 3 more noodles and repeat layering the ricotta, shrimp with sauce and mozzarella. Top with the last 3 noodles, the rest of the ricotta, the shrimp with sauce and mozzarella. Sprinkle the top with 1/4 cup parmesan, transfer to the oven and bake until bubbling and starting to brown, about 40-45 minutes.
• Let cool 5-10 minutes before cutting. Garnish with 1 tablespoon chopped parsley and serve.