Best 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.

LIGHT & LEMONY SCAMPI

Steps:

• Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
• Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
• Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

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.

SHRIMP SCAMPI LASAGNA

Steps:

• Ingredients Lasagna 12 lasagna noodles 1½ cups grated fresh mozzarella cheese Filling 2 tablespoons salted butter 2 tablespoons olive oil 1/2 medium yellow onion, finely diced 3 cloves garlic, minced 1 teaspoon crushed red pepper flakes 1 pound medium shrimp, peeled, deveined and tails removed 1 lemon, juiced 1/2 cup white wine (or you can use shrimp or veggie broth) Kosher salt and freshly ground black pepper One 8-ounce package cream cheese, at room temperature 1 cup whole-milk ricotta cheese 1/2 cup freshly grated Parmesan cheese 1 large egg 2 tablespoons minced parsley, plus more for serving Sauce 4 tablespoons (1/2 stick) salted butter 2 tablespoons all-purpose flour 2 cloves garlic, minced 2 cups whole milk 1 cup heavy cream 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preparation For the lasagna: Cook the lasagna noodles just under al dente. Drain them and rinse them in cold water to stop the cooking process. Lay the noodles out flat on a piece of foil or parchment so they will keep their shape. For the filling: 1. In a large skillet, heat the butter and olive oil over medium heat. Add the onion, garlic, and pepper flakes and cook, stirring, until the onion is turning translucent, 2-3 minutes. Add the shrimp and cook, stirring constantly, until turning pink, 1-2 minutes. Add the lemon juice, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Let simmer until the shrimp are cooked through and the wine is almost fully reduced, about 1½ minutes. Remove from the heat and let cool slightly. 2. Chop the shrimp into bite-size pieces and set aside to cool. (Hold on to the skillet for making the sauce.) 3. In a large bowl, combine the cream cheese, ricotta, Parmesan, and egg. Add the parsley and a pinch each of salt and pepper then mix it all together with a rubber spatula and fold in the shrimp. Keep the filling in the fridge while you make the sauce. For the sauce: In the same skillet you used to cook the shrimp, melt the butter. Add the flour and garlic and whisk and cook until the roux turns golden brown, about 3 minutes. Pour in the milk, cream, salt and pepper and whisk constantly until it's thick, about 3 minutes. Remove from the heat and let cool to lukewarm. To assemble: 1. Preheat the oven to 375°F. 2. Spread 1 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Working one at a time, spread about 1/2 cup of the shrimp filling over a lasagna noodle roll it up so that the filling is inside the noodle and place the roll seam side down in the pan. Repeat with the rest of the noodles, then pour the rest of the sauce over the top. 3. Top with the grated mozzarella. You can bake it immediately, or you can cover it and refrigerate it for up to 2 days before baking, or freeze it for up to 3 months (thaw it thoroughly in the fridge before baking). 4. Bake until golden and bubbling, about 25 minutes. Sprinkle on the parsley. Serve the roll-ups with a side of veggies.

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.