Picture this: layers of tender pasta cradling plump, juicy shrimp, all swimming in a velvety Alfredo sauce so rich it’ll make you weak in the knees. This isn’t just lasagna—it’s a hug from the ocean, a love letter to comfort food with a sophisticated twist. I still remember the first time I made this for a dinner party; the moment that golden cheese crust cracked under my spoon, releasing steam perfumed with garlic and sweet shrimp, I knew I’d stumbled onto something magical.
Nothing beats a great Shrimp & Alfredo Lasagna. Whether you're a fan of Lasagna or want to try something from our Crockpot Recipes selection, keep scrolling!
Why This Recipe Will Steal Your Heart
- Restaurant-worthy elegance meets weeknight simplicity
- No-boil noodles that actually work (trust me, I’ve tested them all)
- The holy trinity of cheeses creating flavor fireworks in every bite
- Make-ahead magic for stress-free entertaining
- Endless riff potential—toss in some crab, swap in veggies, make it your own
A Brief History of Decadence
Alfredo sauce has traveled quite the journey from its humble Roman roots to this creamy Americanized dream. When I studied abroad in Italy, I learned the original version was just butter and Parmigiano—no cream in sight. But let’s be honest: that silky heavy cream addition? Pure genius. Pair it with sweet Gulf shrimp (a nod to my summers in Florida), and you’ve got a dish that bridges continents and cravings.
Essential Ingredients & Tools
For the Alfredo Sauce (The Heart of the Matter)
- 4 tbsp unsalted butter (because salted would be a crime here)
- 3 cloves garlic, minced (or 5 if you’re like me)
- 1 cup heavy cream (go big or go home)
- 1 cup whole milk (none of that skim nonsense)
- 1 cup grated Parmesan (the good stuff, not the green can)
- ½ tsp nutmeg (the secret whisper of warmth)
- To taste salt and pepper (to make everything pop)
For the Shrimp (The Stars of the Show)
- 1 lb large shrimp (21/25 count), peeled and deveined (save the shells for stock!)
- 1 tbsp olive oil (extra virgin, always)
- 2 cloves garlic, minced (can you tell I love garlic?)
- ½ tsp red pepper flakes (optional but highly recommended)
- 1 tbsp lemon juice (the bright finish)
For Assembly (The Grand Finale)
- 12 no-boil lasagna noodles (the modern miracle)
- 2 cups shredded mozzarella (the gooey glue)
- 1 cup ricotta cheese (little clouds of delight)
- ½ cup grated Romano cheese (for that salty punch)
- ¼ cup chopped parsley (because we eat with our eyes first)
Tools You’ll Need
- 9×13-inch baking dish (the stage for our masterpiece)
- Medium saucepan (for sauce alchemy)
- Large skillet (shrimp’s dance floor)
- Mixing bowls (your prep workhorses)
- Whisk (your smooth sauce guardian)
Feeds: 8 lucky souls | Active Time: 25 min | Oven Time: 45 min | Total: Just over an hour of anticipation
Crafting Your Masterpiece
- Alfredo Alchemy
Melt 4 tbsp butter over medium heat—we’re aiming for golden, not brown (learned that the hard way when I scorched my first batch). When it starts singing, add 3 cloves garlic and let it perfume the butter for just 30 seconds (any longer and it turns bitter, like my ex’s goodbye text). Pour in 1 cup cream and 1 cup milk, then let it bubble gently until it coats the back of your spoon like a satin glove. Dial down the heat before adding 1 cup Parmesan—this isn’t a race, and rushing will give you grainy sauce (another lesson from my early cooking disasters). - Shrimp Seduction
Get your skillet screaming hot—I’m talking “sear station at a steakhouse” hot. Toss in 2 cloves garlic and ½ tsp pepper flakes, letting them sizzle just until your kitchen smells like an Italian grandmother’s dream. Pat 1 lb shrimp dry (wet shrimp steam instead of sear—another hard-won lesson), then lay them down like you’re dealing cards. Two minutes per side until they curl into perfect pink commas. Hit them with 1 tbsp lemon juice at the end—it’s like turning up the brightness on a photo. - Layering Like a Pro
Start with ½ cup sauce in the baking dish—this prevents the dreaded stuck-on-bottom noodles. Layer 12 noodles (slightly overlapping like roof shingles), then sauce, shrimp, dollops of 1 cup ricotta (think polka dots, not blobs), and a snowfall of 2 cups mozzarella. Repeat until you’ve built your edible skyscraper, finishing with a cheese blanket that’ll bronze beautifully. Press gently after each layer—this isn’t a geology experiment, we don’t want air pockets. - Baking to Perfection
Tent with foil and bake at 375°F for 30 minutes—this steams the noodles into submission. Then uncover and let it go golden for 10-15 more minutes until it’s bubbling like a happy mud pot. Here’s the hardest part: let it rest 10 minutes before cutting. I know, the aroma is torture, but this lets the layers set so you get clean slices instead of a seafood landslide.
Insider Secrets from My Kitchen to Yours
The Sauce Whisperer’s Tip
Most home cooks murder their Alfredo by cranking the heat. Cheese is like a temperamental artist—it needs gentle coaxing. Warm your dairy first, add the cheese off heat, and whisk like you’re trying to impress someone. If it breaks? A pat of cold butter can work miracles.
Shrimp Doneness Decoded
Shrimp cook faster than a teenager burns through data. Pull them when they’re just shy of done—they’ll finish cooking in the oven. Overcooked shrimp have the texture of pencil erasers, and nobody wants that.
Storage & Resurrection Tips
Fridge Survival Guide
Leftovers keep for 3 days if you can resist eating it all. Reheat with a splash of milk at 350°F—microwaving turns noodles into rubber bands.
Freezer Fairy Magic
Portion and wrap tightly—I use parchment between slices so they don’t fuse together. Thaw overnight, then bake with extra sauce to revive the magic.
Brightening Leftovers
A squeeze of lemon and fresh parsley can wake up day-old lasagna like a splash of cold water to the face.
Nutrition at a Glance
Yes, it’s indulgent. No, you shouldn’t care. But if you must:
Calories: 520 (worth every one)
Protein: 32g (shrimp power!)
Carbs: 35g (pasta dreams)
Fat: 28g (flavor vehicles)
Perfect Pairings
Complementary Dishes
Arugula Salad with Lemon Vinaigrette
The peppery bite of arugula cuts through the richness of the lasagna like a hot knife through butter. Toss with shaved Parmesan and a simple lemon dressing for a refreshing contrast.
Roasted Garlic Breadsticks
Brushed with herb-infused butter and roasted until golden, these add a crunchy, aromatic element that echoes the lasagna’s comfort-food vibe.
Drinks
Chilled Pinot Grigio
A crisp white wine with bright acidity balances the dish’s decadence. The citrus notes play nicely with the shrimp and lemon in the lasagna.
Sparkling Rosé
For something a little more festive, the effervescence of rosé cleanses the palate between bites of creamy pasta.
Something Sweet
Lemon Sorbet
A light, tangy finale that resets the palate after the rich lasagna. It’s like a palate cleanser that also happens to be dessert.
Dark Chocolate Truffles with Sea Salt
For those who want to lean into the indulgence, these rich truffles with a hint of salt echo the lasagna’s luxuriousness.
Mix It Up!
Lobster Luxury
Swap shrimp for lobster meat and feel like royalty. Add a pinch of tarragon for fancy points.
Veggie Delight
Sauté mushrooms and spinach with garlic for a vegetarian twist that still satisfies.
Gluten-Free Option
Use GF noodles but up the sauce—they’re thirstier than college kids on spring break.
Burning Questions Answered
Frozen shrimp okay?
Yes, but thaw properly—nobody wants shrimp ice cubes in their lasagna.
Why is my lasagna dry?
You skimped on sauce, didn’t you? Be generous—this isn’t the time to ration.
Ricotta alternatives?
Cottage cheese works if you blend it smooth. Or go rogue with mascarpone for extra luxury.
Now go forth and create something magnificent. And when your family begs for the recipe? Tell them Mike sent you.
A Love Letter to Seafood Lasagna
Indulge in creamy Shrimp & Alfredo Lasagna with juicy shrimp and rich cheese layers. Perfect for dinner parties or cozy nights in—get the recipe now!
Ingredients
For the Alfredo Sauce
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4 tbsp unsalted butter
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3 cloves garlic (minced)
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1 cup heavy cream
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1 cup whole milk
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1 cup grated Parmesan
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½ tsp nutmeg
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Salt and pepper (to taste)
For the Shrimp Filling
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1 lb large shrimp (peeled and deveined)
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1 tbsp olive oil
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2 cloves garlic (minced)
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½ tsp red pepper flakes
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1 tbsp lemon juice
For the Lasagna Assembly
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12 no-boil lasagna noodles
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2 cups shredded mozzarella
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1 cup ricotta cheese
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½ cup grated Romano cheese
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¼ cup chopped parsley
Instructions
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Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds.01
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Whisk in cream and milk, simmer until thickened. Remove from heat, stir in Parmesan, nutmeg, salt, and pepper.02
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Heat olive oil in a skillet. Add garlic and red pepper flakes, cook for 20 seconds.03
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Add shrimp, cook 2-3 minutes per side until pink. Sprinkle with lemon juice.04
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Spread ½ cup sauce in a 9x13-inch baking dish. Layer noodles, sauce, shrimp, ricotta, and mozzarella. Repeat layers.05
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Cover with foil, bake at 375°F for 30 minutes. Uncover, bake 10-15 minutes until golden.06
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Let rest 10 minutes before serving.07
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