Shrimp Scampi Lasagna has layers of shrimp scampi, alfredo, pesto, and lots of cheese all in one pan and either smoked in the Traeger or baked in the oven.
- 3 Tbsps butter
- 1 bunch green onions minced
- 1 1/2 pounds peeled, deveined jumbo shrimp cut into bite size pieces
- 8 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- 2 15 oz jars alfredo sauce
- 1 package oven ready lasagna sheets (I used Barilla)
- 1 15 oz container ricotta cheese
- 1 7 oz container pesto
- 4 cups shredded mozzarella cheese
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Set a large skillet over medium heat. Add the butter and once it's melted add the minced green onions. Cook 1 minute and add the shrimp, garlic, kosher salt, pepper, and crushed red pepper flakes. Cook 3 minutes or until the shrimp are cooked though.
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Add a few spoonfuls of the alfredo sauce to a 9×13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
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Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.
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Evenly spread 1/3 of the cooked shrimp, 1/4 of the mozzarella cheese, and 1/4 of the alfredo sauce. Repeat until you have three layers of lasagna, pressing down after each layer slightly.
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Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.
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Baking directions: Place in a 375 degree oven for 30 minutes. Top with the remaining mozzarella cheese and bake 15 more minutes.
Traeger Grill/Smoker directions: Place the 9×13 dish on the smoker and set to the smoke setting for 30 minutes. Turn the temp to 375 degrees for 30 minutes. Sprinkle the remaining cheese over top and smoke at 375 for 15 more minutes.