Creamy Seafood Lasagna With Shrimp & Crab
A luxurious blend of tender shrimp, sweet crab, creamy cheeses, and velvety Alfredo sauce layered between perfectly cooked lasagna noodles. This seafood lasagna brings coastal comfort and Italian indulgence together in a single, irresistible dish.
Equipment
- Large Skillet
- Lasagna Pan
Ingredients
Pasta
- 12 lasagna noodles cooked until al dente
Seafood
- 1 lb shrimp peeled and deveined
- 1 lb crab meat
Cheeses
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1 cup grated Parmesan cheese
Sauces & Creams
- 4 cups Alfredo sauce
- 1 cup heavy cream
Seasonings
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp fresh parsley chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
Toppings
- 1/2 cup breadcrumbs
Instructions
- Cook the lasagna noodles until al dente. Drain and lay flat on parchment to prevent sticking.
- Heat olive oil in a skillet. Add garlic and sauté for 30 seconds. Add shrimp and cook until pink (2–3 minutes). Stir in crab meat just to warm through.
- In a bowl, whisk together Alfredo sauce, heavy cream, salt, pepper, and red pepper flakes.
- In another bowl, mix ricotta, half the mozzarella, half the Parmesan, and parsley.
- Spread a thin layer of cream sauce in the lasagna pan. Layer noodles, cheese mixture, seafood, and cream sauce. Repeat the layers and finish with noodles and sauce.
- Top with mozzarella, Parmesan, and breadcrumbs for a golden crust.
- Bake at 375°F (190°C), covered with foil, for 30 minutes. Remove foil and bake 10–15 minutes until bubbly and lightly browned.
- Let the lasagna rest for 10 minutes before slicing to help layers set.
Notes
As it bakes, the aroma of garlic, seafood, and creamy cheese fills the kitchen with a rich coastal scent. You may substitute shrimp or crab with scallops or lobster for a luxurious twist.