Creamy Garlic Butter Shrimp Lasagna

Creamy Garlic Butter Shrimp Lasagna delivers rich flavor and tender shrimp in every bite. This recipe solves the problem of bland, dry shrimp. After making this many times, I know the secret to perfect texture. Creamy, melty, and satisfying. Try my Easy Keema Curry for a meat version. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Keema Curry Recipe and Salty Buttery Pistachio Cookies.

What You'll Need for Creamy Garlic Butter Shrimp Lasagna

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 16 oz shrimp, peeled and deveined
• 12 lasagna noodles
• 2 cups creamy garlic butter sauce
• 1 cup shredded Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup fresh parsley, chopped
• Optional: Extra Parmesan cheese
• Optional: Fresh basil leaves
• Optional: Crushed red pepper flakes

How to Make Creamy Garlic Butter Shrimp Lasagna

1. Prepare the sauce: Melt butter in a skillet. Add garlic and sauté for 1 minute. Stir in flour, then add heavy cream. Cook until thickened. Season with salt, pepper, and red pepper flakes.
2. Cook the shrimp: Add shrimp to the sauce. Cook until opaque and pink. Remove from heat. Stir in fresh parsley.
3. Layer the lasagna: In a 9×13-inch baking dish, spread a layer of sauce. Add a layer of lasagna noodles. Add a layer of shrimp mixture. Sprinkle Parmesan and mozzarella. Repeat layers.
4. Bake the lasagna: Cover with foil. Bake at 375°F for 25 minutes. Remove foil and bake for 10 more minutes until golden and bubbly.
5. Rest and serve: Let the lasagna rest for 10 minutes before serving. Garnish with extra Parmesan and fresh herbs.

Storing & Reheating Creamy Garlic Butter Shrimp Lasagna

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Assemble ahead and refrigerate for up to 24 hours before baking.

Freezing Creamy Garlic Butter Shrimp Lasagna

Freeze for up to 3 months. Thaw overnight in the fridge.

How to Reheat Without Drying It Out

Oven: Reheat at 350°F for 15–20 minutes. Microwave: Reheat in 30-second intervals until warm.

Recipe Notes

• Chef tip: Let the lasagna rest before cutting. This prevents the layers from falling apart.
• Best substitution: Replace shrimp with chicken or mushrooms for a meatless version.
• Make-ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking.
• Scaling: Double or triple the recipe for large gatherings or meal prep.
• Troubleshooting: If the sauce is too thin, simmer it longer before adding the shrimp.

Creamy Garlic Butter Shrimp Lasagna

⏱

Prep

20 mins

🍳

Cook

35 mins

⏳

Total

55 mins

🍽

Serves

6 servings

Ingredients

Main Ingredients

• 16 oz shrimp, peeled and deveined
• 12 lasagna noodles
• 2 cups creamy garlic butter sauce
• 1 cup shredded Parmesan cheese
• 1 cup mozzarella cheese, shredded

Seasonings

• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup fresh parsley, chopped

Optional Toppings

• Extra Parmesan cheese
• Fresh basil leaves
• Crushed red pepper flakes

Instructions

1. Prepare the sauce: Melt butter in a skillet. Add garlic and sauté for 1 minute. Stir in flour, then add heavy cream. Cook until thickened. Season with salt, pepper, and red pepper flakes.
2. Cook the shrimp: Add shrimp to the sauce. Cook until opaque and pink. Remove from heat. Stir in fresh parsley.
3. Layer the lasagna: In a 9×13-inch baking dish, spread a layer of sauce. Add a layer of lasagna noodles. Add a layer of shrimp mixture. Sprinkle Parmesan and mozzarella. Repeat layers.
4. Bake the lasagna: Cover with foil. Bake at 375°F for 25 minutes. Remove foil and bake for 10 more minutes until golden and bubbly.
5. Rest and serve: Let the lasagna rest for 10 minutes before serving. Garnish with extra Parmesan and fresh herbs.

Notes

• Chef tip: Let the lasagna rest before cutting. This prevents the layers from falling apart.
• Best substitution: Replace shrimp with chicken or mushrooms for a meatless version.
• Make-ahead: Assemble the lasagna and refrigerate for up to 24 hours before baking.
• Scaling: Double or triple the recipe for large gatherings or meal prep.
• Troubleshooting: If the sauce is too thin, simmer it longer before adding the shrimp.

Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
• Oven reheat: Reheat at 350°F for 15–20 minutes.
• Microwave reheat: Reheat in 30-second intervals until warm.
• Make ahead: Assemble ahead and refrigerate for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 25g
• Fat: 22g
• Carbs: 18g
• Fiber: 2g
• Sugar: 2g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Garlic Butter Shrimp Lasagna FAQs

A Warm Final Note

I can’t wait for you to try Creamy Garlic Butter Shrimp Lasagna and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!