As seen on Instagram
Our creamy garlic shrimp lasagna reel on @huritastyrecipes had everyone asking for the recipe — layers of tender pasta, plump garlicky shrimp, and a silky Parmesan cream sauce baked until golden. It is the seafood lasagna you didn’t know you needed.
Why you’ll love it
- Rich, restaurant-worthy flavor with everyday ingredients
- The creamy garlic sauce comes together in one pan
- An impressive make-ahead dish for dinner parties
Ingredients
- 12 lasagna noodles
- 1 1/2 lbs large shrimp, peeled and deveined
- 4 tbsp butter
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella
- 2 tbsp fresh parsley, chopped, plus more to serve
- 1 tsp salt, 1/2 tsp black pepper, pinch of nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Cook the noodles 1 minute shy of package directions; lay flat on parchment.
- Melt 1 tbsp butter in a large skillet over medium-high heat. Sear the shrimp 1–2 minutes per side until just pink; set aside.
- In the same skillet, melt the remaining 3 tbsp butter. Sauté the garlic 30 seconds, whisk in the flour, and cook 1 minute.
- Slowly whisk in the milk and cream. Simmer 4–5 minutes until thickened, then stir in the Parmesan, salt, pepper, and nutmeg.
- Stir the ricotta, egg, parsley, and half the shrimp (chopped) in a bowl.
- Spread 3/4 cup sauce in a 9 x 13-inch dish. Layer: noodles, ricotta mixture, sauce, mozzarella. Repeat twice.
- Top with the remaining whole shrimp and extra mozzarella.
- Cover with foil and bake 30 minutes; uncover and bake 15 minutes until bubbly and golden. Rest 10 minutes and serve.
Tips
- Don’t overcook the shrimp in the sear — they finish in the oven.
- Pat the shrimp dry before searing for a better crust.
- Assemble up to a day ahead; add 10 minutes to the covered bake.
Seafood lovers, this one’s for you — follow @huritastyrecipes on Instagram for the full reel.
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