There’s something magical about the way seafood and creamy Alfredo sauce come together—like a perfect coastal breeze meeting the warmth of a home-cooked meal. This Seafood Alfredo Lasagna is my love letter to that harmony, layering plump shrimp, buttery scallops, and velvety sauce between golden sheets of pasta. It’s the kind of dish that turns an ordinary dinner into a celebration, whether you’re hosting friends or just treating yourself to something special.
Love Seafood Alfredo Lasagna? So do we! If you're into Lasagna or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why This Recipe Works
This isn’t just another lasagna—it’s a carefully crafted balance of flavors and textures. The briny sweetness of the seafood plays off the rich, garlicky Alfredo, while no-boil noodles and make-ahead flexibility mean you can pull it off without stress. And here’s the best part: it’s endlessly adaptable. Swap in crab, lobster, or even mushrooms if you’re feeling adventurous.
A Little Backstory
Alfredo sauce might have started in Rome, but this dish is pure coastal Americana—a nod to the seafood bakes that became popular in the ’80s. It’s a fusion of tradition and innovation, the kind of recipe that feels both timeless and fresh.
Essential Ingredients & Tools
Ingredients for the Seafood
- 1 lb (450g) large shrimp (peeled and deveined—because nobody wants to deal with shells mid-bite)
- 1 lb (450g) dry-packed scallops (side muscle removed—trust me, it’s worth the extra step)
- 2 tbsp extra-virgin olive oil (or any neutral oil)
- 3 cloves garlic, minced (because more garlic is always the answer)
- 1 tsp lemon zest (for that bright pop of citrus)
- 1/4 tsp red pepper flakes (just enough to whisper, not shout)
Ingredients for the Alfredo Sauce
- 4 tbsp unsalted butter (the foundation of all good things)
- 3 cloves garlic, minced (yes, another 3 cloves—you’re welcome)
- 1 cup heavy cream (go big or go home)
- 1 cup whole milk (for balance)
- 1 cup freshly grated Parmesan (none of that pre-shredded stuff—it’s worth grating your own)
- 1/4 tsp freshly grated nutmeg (it’s the secret handshake of creamy sauces)
Ingredients for Assembly
- 12 no-boil lasagna noodles (because life’s too short to boil noodles separately)
- 2 cups shredded low-moisture mozzarella (the glue that holds it all together)
- 1/2 cup grated Parmesan (for that golden, crispy top)
- 1/4 cup chopped fresh parsley (because green makes everything look fancy)
Tools
- 9×13-inch baking dish (ceramic or glass for even heating)
- 12-inch skillet (stainless steel or cast iron for the perfect sear)
- Microplane or fine grater (for zesting and grating)
- Kitchen tongs (your best friend for flipping seafood)
Serves 8 | Prep: 30 min | Cook: 45 min | Total: 75 min
Let’s Make It Happen
1. Sear the Seafood Like a Pro
Heat your skillet over medium-high until the 2 tbsp extra-virgin olive oil shimmers—this is the key to getting that gorgeous golden crust on your 1 lb shrimp and 1 lb scallops. Pat the seafood dry with paper towels first; moisture is the enemy of a good sear. Cook the shrimp 2 minutes per side (just until they turn pink—they’ll keep cooking in the oven). Scallops need 2-3 minutes per side—look for that caramelized crust. Toss in the 3 cloves garlic, 1 tsp lemon zest, and 1/4 tsp red pepper flakes at the very end to wake up their flavors without burning them. Then, move everything to a plate—the residual heat will finish them gently.
2. Build the Alfredo Sauce
Melt the 4 tbsp unsalted butter over medium-low heat—no rushing here, or you’ll risk browning it. Add the 3 cloves garlic and let it sizzle just until fragrant (about 30 seconds—any longer and it turns bitter). Slowly whisk in the 1 cup heavy cream and 1 cup whole milk, letting the sauce thicken until it coats the back of a spoon. Pull it off the heat before stirring in the 1 cup freshly grated Parmesan—high heat can make it grainy. That 1/4 tsp freshly grated nutmeg? It’s the quiet hero that ties it all together.
3. Layer with Purpose
Start with 1/2 cup of sauce on the bottom of your baking dish—this keeps the noodles from sticking. Then, layer in this order:
- 12 no-boil lasagna noodles (slightly overlapping)
- Half the seafood (spread it evenly—no skimping!)
- A third of the sauce (dollop it so every bite gets some)
- 1 cup shredded low-moisture mozzarella (extra at the edges for those crispy bits)
Repeat, then finish with a final layer of noodles, the rest of the sauce, and a mix of 1/2 cup grated Parmesan and remaining 1 cup shredded low-moisture mozzarella for that golden, bubbly top.
4. Bake to Perfection
Cover with foil and bake at 375°F for 30 minutes—this steams the noodles to tender perfection. Uncover and bake another 15 minutes to let the top get gloriously golden. Then—and this is crucial—let it rest 10 minutes before slicing. This gives the layers time to set, so you get clean, beautiful slices instead of a cheesy landslide.
Chef’s Secrets
- Dry seafood = better sear. Pat your shrimp and scallops thoroughly with paper towels before cooking. Moisture is the enemy of a good crust.
- Low and slow for the sauce. Keep the heat gentle when adding cheese to avoid separation. If it does break, a tablespoon of cold butter off-heat can bring it back together.
- Undercook the seafood slightly. It’ll finish in the oven, and nobody wants rubbery shrimp.
Storage & Freshness Guide
- Fridge: Cool completely within 2 hours, then store airtight with parchment on top to prevent drying. Reheat covered at 325°F for 20 minutes.
- Freezer: Assemble unbaked, wrap tightly in foil, and freeze flat. Thaw in the fridge overnight before baking (add 10 minutes to the covered time).
Swaps & Upgrades
- Lobster & crab: Swap shrimp for equal parts lobster and lump crab—toss with a splash of cognac for extra luxury.
- Mushroom duxelles: Vegetarian? Sautéed wild mushrooms bring deep umami. Deglaze with sherry vinegar for complexity.
- Smoked salmon: Fold cold-smoked salmon into the sauce—its saltiness means you can ease up on seasoning.
Perfect Pairings
Complementary Dishes
- Garlic Knots with Sea Salt: The chewiness contrasts lasagna’s creaminess, while garlic echoes the sauce. Serve warm for dipping.
- Roasted Asparagus: Its slight bitterness and crisp-tender texture cut through richness. Drizzle with browned butter.
Drinks
- Oaked Chardonnay: Buttery notes mirror the Alfredo, while acidity refreshes the palate. Chill to 50°F (10°C).
- Sparkling Lemonade: Bubbles cleanse the palate; lemon zest garnish ties to the seafood seasoning.
Something Sweet
- Lemon Sorbet: A tart, icy finish resets taste buds after rich flavors. Garnish with mint.
- Amaretti Cookies: Their almond crunch and subtle bitterness complement Parmesan’s nuttiness.
FAQs
- Can I use frozen seafood?
Yes—thaw completely and pat dry before cooking. - How to prevent burnt edges?
Tent with foil; bake on center rack. - Dairy-free options?
Use cashew cream and vegan cheese (note: flavor will differ).
Seafood Alfredo Lasagna: A Coastal Twist on a Classic Comfort Dish
Indulge in Seafood Alfredo Lasagna—layers of shrimp, scallops, and creamy Alfredo sauce baked to perfection. Get the recipe for this showstopping comfort dish!
Ingredients
For the Seafood
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1 lb large shrimp (peeled and deveined)
-
1 lb dry-packed scallops (side muscle removed)
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2 tbsp extra-virgin olive oil
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3 cloves garlic (minced)
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1 tsp lemon zest
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1/4 tsp red pepper flakes
For the Alfredo Sauce
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4 tbsp unsalted butter
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3 cloves garlic (minced)
-
1 cup heavy cream
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1 cup whole milk
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1 cup freshly grated Parmesan
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1/4 tsp freshly grated nutmeg
For Assembly
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12 no-boil lasagna noodles
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2 cups shredded low-moisture mozzarella
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1/2 cup grated Parmesan
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1/4 cup chopped fresh parsley
Instructions
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Sear 1 lb shrimp and 1 lb scallops in 2 tbsp extra-virgin olive oil until just cooked. Set aside.01
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Melt 4 tbsp unsalted butter, sauté 3 cloves garlic, then whisk in 1 cup heavy cream and 1 cup whole milk. Simmer until thickened.02
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Layer 12 no-boil lasagna noodles, seafood, sauce, and 2 cups shredded low-moisture mozzarella in a baking dish.03
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Bake covered at 375°F for 30 min, then uncovered for 15 min. Rest 10 min before serving.04
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