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Shrimp and Crab Lasagna with Alfredo Sauce

A delicious slice of shrimp crab lasagna, layered with pasta, creamy filling, and topped with melted cheese and herbs.
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A decadent and creamy seafood lasagna perfect for special occasions, featuring tender shrimp and crab layered with rich Alfredo sauce and pasta.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 pound lump crab meat, picked over for shells
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 4 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions. Drain and set aside.
  2. Preheat oven to 375°F (190°C).
  3. In a large skillet, heat olive oil over medium-high heat. Add shrimp, salt, and pepper. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  4. Add butter to the same skillet and melt over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  5. Pour in heavy cream and bring to a simmer, stirring occasionally. Cook until the sauce thickens slightly, about 5-7 minutes.
  6. Stir in Parmesan cheese and nutmeg until smooth. Remove from heat.
  7. In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the thawed and squeezed spinach over the noodles.
  10. Top with half of the cooked shrimp and crab meat.
  11. Spoon about one-third of the remaining Alfredo sauce over the seafood.
  12. Sprinkle with 1 1/2 cups of mozzarella cheese.
  13. Repeat the layers: noodles, spinach, seafood, sauce, and 1 1/2 cups mozzarella cheese.
  14. Top with the remaining noodles, sauce, and the remaining 1 cup of mozzarella cheese.
  15. Cover the baking dish with aluminum foil.
  16. Bake for 25 minutes. Remove foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
  17. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • To prevent rubbery seafood, cook shrimp just until pink and opaque. Crab meat does not require pre-cooking.
  • For a make-ahead option, assemble the lasagna up to the point of baking. Cover tightly and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • This dish is excellent for holiday meals or any special occasion dinner.
  • Consider using a high-quality Parmesan cheese for the best flavor.

Nutrition

Find it online: https://cutcooktaste.com/shrimp-crab-lasagna/