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Shrimp Crab Lasagna with Creamy Alfredo Sauce

A delicious slice of shrimp crab lasagna, showing layers of pasta, creamy filling, shrimp, and crab, topped with melted cheese and parsley.
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A decadent and creamy shrimp and crab lasagna perfect for special occasions. This recipe features layers of pasta, rich seafood, and a smooth Alfredo sauce, baked until golden and bubbly.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 pound large shrimp, peeled and deveined
  • 1 pound lump crab meat, picked over for shells
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 4 cups Alfredo sauce (store-bought or homemade)
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup chopped fresh parsley, divided
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 8 ounces shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions. Drain and set aside.
  2. If using fresh shrimp, cook them briefly in a skillet with olive oil and minced garlic until pink and opaque, about 2-3 minutes. Do not overcook. If using frozen, thaw and pat dry. Gently fold in the crab meat. If using wine, add it to the skillet and let it simmer for 1 minute before adding seafood. Season with salt and pepper.
  3. In a large bowl, combine the Alfredo sauce, half of the Parmesan cheese, half of the parsley, nutmeg, salt, and pepper. Stir well.
  4. Gently fold the cooked shrimp and crab meat into the Alfredo sauce mixture.
  5. Preheat your oven to 375°F (190°C).
  6. Spread a thin layer of the seafood Alfredo sauce on the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of cooked lasagna noodles over the sauce.
  8. Spread about one-third of the remaining seafood Alfredo sauce over the noodles.
  9. Sprinkle with one-third of the mozzarella cheese and a little Parmesan cheese.
  10. Repeat the layers: noodles, seafood sauce, mozzarella, and Parmesan, two more times.
  11. Top the final layer of noodles with the remaining seafood sauce, mozzarella, and Parmesan cheese. Sprinkle with the remaining fresh parsley.
  12. Cover the baking dish loosely with aluminum foil.
  13. Bake for 25 minutes.
  14. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • To prevent rubbery shrimp, cook them just until pink. They will continue to cook in the oven.
  • For a make-ahead option, assemble the lasagna up to the point of baking. Cover tightly and refrigerate for up to 24 hours. You may need to add a few extra minutes to the covered baking time.
  • This lasagna freezes well. Let it cool completely, then wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
  • Ensure your Alfredo sauce is thick enough to coat the pasta. If it seems too thin, you can simmer it gently to reduce it slightly.

Nutrition

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