Creamy Garlic Shrimp Lasagna is a rich, comforting seafood twist on classic lasagna. Tender shrimp, creamy garlic-Parmesan sauce, spinach, mozzarella, and lasagna noodles are layered together and baked until bubbly, golden, and delicious.
Ingredients
For the Shrimp
1 lb (450 g) medium shrimp, peeled, deveined, and chopped
1 tbsp olive oil
1 tbsp butter
4 cloves garlic, minced
½ tsp Italian seasoning
½ tsp paprika
¼ tsp red pepper flakes, optional
½ tsp salt
¼ tsp black pepper
1 tbsp fresh lemon juice
For the Creamy Garlic Sauce
3 tbsp butter
5 cloves garlic, minced
3 tbsp all-purpose flour
3 cups whole milk
½ cup heavy cream
¾ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp nutmeg, optional
½ tsp salt
¼ tsp black pepper
For the Filling
15 oz (425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
2 cups fresh spinach, chopped
½ tsp Italian seasoning
¼ tsp garlic powder
Salt and black pepper, to taste
For Assembly
9–12 lasagna noodles, cooked according to package directions
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Instructions
- Cook the shrimp
Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for about 30 seconds.
Add shrimp, Italian seasoning, paprika, red pepper flakes, salt, and black pepper. Cook for 2–3 minutes per side, just until the shrimp turn pink and opaque.
Add lemon juice, stir, and remove from heat. Avoid overcooking because the shrimp will cook again in the oven.
- Make the creamy garlic sauce
Melt butter in a saucepan over medium heat. Add minced garlic and cook for about 30 seconds.
Whisk in the flour and cook for 1 minute.
Slowly pour in the milk while whisking constantly to prevent lumps. Add heavy cream.
Cook for 4–6 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and stir in Parmesan, Italian seasoning, optional nutmeg, salt, and pepper.
Remove from heat.
- Prepare the ricotta filling
In a bowl, combine ricotta, egg, Parmesan, chopped spinach, Italian seasoning, garlic powder, salt, and pepper.
Mix until evenly combined.
- Assemble the lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of creamy garlic sauce across the bottom of a 9 × 13-inch (23 × 33 cm) baking dish.
Add a layer of lasagna noodles.
Spread some ricotta mixture over the noodles, followed by a portion of the shrimp.
Drizzle with creamy garlic sauce and sprinkle with mozzarella.
Repeat the layers until all ingredients are used.
Finish with creamy sauce, mozzarella, and Parmesan on top.
- Bake
Cover the dish loosely with foil and bake for 25 minutes.
Remove the foil and bake for another 15–20 minutes, until hot, bubbling, and golden on top.
For a more golden crust, broil for 1–2 minutes, watching carefully.
- Rest and serve
Let the lasagna rest for 10–15 minutes before slicing.
Garnish with fresh parsley and a little extra Parmesan. Serve warm.
Recipe Details
Prep Time: 25 minutes
Cook Time: 45 minutes
Resting Time: 10–15 minutes
Total Time: About 1 hour 20 minutes
Servings: 8
Approximate Nutrition Per Serving
Calories: 610
Protein: 38 g
Carbohydrates: 43 g
Fat: 32 g
Saturated Fat: 17 g
Fiber: 3 g
Sugar: 7 g
Sodium: 950 mg
Nutrition is an estimate and will vary depending on the brands and exact amounts of cheese, shrimp, milk, and noodles used.
Nut & Allergen Information
Contains: Shellfish, dairy, egg, and wheat/gluten.
Tree nuts: None in the recipe.
Peanuts: None.
Gluten: Contains wheat-based lasagna noodles and flour.
Eggs: Yes, in the ricotta filling and typically in some lasagna noodles.
Soy: Usually none, but check packaged ingredients.
Fish: No fish is required; shrimp is shellfish.
For nut allergies: This recipe contains no intentional nuts, but always check labels on Parmesan, mozzarella, noodles, and other packaged ingredients for cross-contact warnings.
Tips & Variations
Don’t overcook the shrimp: Cook just until pink before assembling.
Use no-boil noodles: They can be used if the sauce is sufficiently moist.
Add vegetables: Mushrooms, zucchini, broccoli, or extra spinach work beautifully.
Extra garlic: Add another 1–2 cloves to the sauce if you love garlic.
Spicy version: Increase red pepper flakes or add a pinch of cayenne.
Cheese variation: Add mozzarella, provolone, or a little Gruyère.
Lighter version: Use part-skim ricotta, reduced-fat mozzarella, and half-and-half instead of heavy cream.
Make ahead: Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw them completely, drain well, and pat dry before cooking.
Q: Can I use cooked shrimp?
Yes, but add them directly to the layers rather than cooking them again in the skillet. This helps prevent rubbery shrimp.
Q: Can I use chicken instead of shrimp?
Yes. Cooked shredded chicken can replace the shrimp for a creamy chicken lasagna.
Q: Can I make this lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover, refrigerate, and bake when ready.
Q: Can I freeze Creamy Garlic Shrimp Lasagna?
Yes. Cool completely, wrap tightly, and freeze for up to about 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Q: Why is my creamy sauce too thick?
Add a small amount of warm milk and whisk until it reaches a smooth, pourable consistency.
Q: Can I make it without spinach?
Absolutely. Simply leave it out or replace it with sautéed mushrooms, zucchini, or broccoli.
Q: How do I prevent watery lasagna?
Drain the shrimp well, avoid adding excess liquid from the spinach, and allow the baked lasagna to rest before slicing.
Q: Can I make it gluten-free?
Yes. Use gluten-free lasagna noodles and replace regular flour with a certified gluten-free thickener such as a gluten-free flour blend.
Q: What goes well with shrimp lasagna?
Serve it with a simple green salad, roasted asparagus, garlic broccoli, steamed vegetables, or crusty garlic bread.
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