Seafood Lasagna with Shrimp and Crab

There’s something magical about layering tender pasta with rich, creamy seafood filling. This seafood lasagna combines succulent shrimp and sweet crab meat in a luxurious white sauce, making it pure comfort food.

Perfect for special dinners or impressing guests, this dish looks fancy but comes together easier than you’d think. The combination of two types of seafood creates an incredible depth of flavor that regular lasagna can’t match.

Whether you’re a seafood lover or looking to elevate your pasta game, this recipe delivers restaurant-quality results right in your home kitchen.

Why You’ll Love This Recipe

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This isn’t your typical red-sauce lasagna. The creamy béchamel sauce lets the delicate seafood flavors shine through without overpowering them. Every bite is packed with tender shrimp and flaky crab meat.

It’s also incredibly versatile. Serve it as an elegant dinner party main or make it ahead for easy weeknight meals. The leftovers taste even better the next day once all those flavors meld together.

Plus, it feeds a crowd. One pan serves 8-10 people, making it perfect for gatherings, potlucks, or meal prep for the week.

Ingredients You’ll Need

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The star ingredients are shrimp and crab meat, but don’t skimp on quality here. Fresh or frozen shrimp works beautifully, and lump crab meat gives the best texture. You can also use imitation crab if you’re on a budget.

For the sauce, you’ll need butter, flour, milk, and cream to create that silky béchamel. Fresh garlic, white wine, and herbs add layers of flavor that complement the seafood perfectly.

The cheese blend of mozzarella, parmesan, and ricotta creates those gorgeous stretchy layers everyone loves. Regular lasagna noodles work great, or use no-boil noodles to save time.

Read More: Rustic Slow Cooked Beef Creamy Coconut Curry with Rice and Crispy Fries

How to Make Seafood Lasagna

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Start by cooking your shrimp until just pink, then set aside with the crab meat. This prevents overcooking since everything bakes together later. The seafood should be tender, not rubbery.

Make your creamy white sauce by whisking butter and flour, then slowly adding milk and cream. Season generously with garlic, Old Bay seasoning, and a splash of white wine for restaurant-quality flavor.

Layer everything like traditional lasagna: sauce on bottom, noodles, ricotta mixture, seafood, mozzarella, and repeat. Finish with extra cheese on top for that golden, bubbly crust everyone fights over.

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Seafood Lasagna with Shrimp and Crab

Recipe by Emma BrooksCourse: DinnerCuisine: Italian-AmericanDifficulty: Intermediate

Servings

8-10

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

A luxurious baked pasta dish layered with succulent shrimp, sweet crab meat, and creamy white sauce. Perfect for special occasions or weekend dinners.

Ingredients

• For the Seafood:

• 1 lb large shrimp, peeled and deveined

• 1 lb lump crab meat, picked over for shells

• 2 tablespoons butter

• 2 cloves garlic, minced

• Salt and pepper to taste

• For the Sauce:

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 3 cups whole milk

• 1 cup heavy cream

• 1/2 cup dry white wine

• 3 cloves garlic, minced

• 1 tablespoon Old Bay seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1/4 teaspoon nutmeg

• For Assembly:

• 12 lasagna noodles, cooked according to package directions

• 15 oz ricotta cheese

• 1 large egg

• 3 cups shredded mozzarella cheese, divided

• 1 cup grated Parmesan cheese, divided

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh basil, chopped

Directions

• Preheat oven to 375°F. Grease a 9×13-inch baking dish and set aside.
• Cook the seafood: Melt 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add shrimp and cook 2-3 minutes until just pink. Remove from heat, roughly chop, and combine with crab meat. Season with salt and pepper.
• Make the sauce: In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Add white wine, garlic, Old Bay, salt, white pepper, and nutmeg. Simmer 5-7 minutes, stirring frequently, until thickened.
• Prepare ricotta mixture: In a bowl, combine ricotta, egg, 1/2 cup mozzarella, 1/2 cup Parmesan, parsley, and basil. Mix well.
• Assemble the lasagna: Spread 1 cup of sauce on the bottom of the baking dish. Layer 4 noodles, half the ricotta mixture, half the seafood, 1 cup sauce, and 3/4 cup mozzarella. Repeat layers. Top with the remaining 4 noodles, the remaining sauce, and the remaining mozzarella and Parmesan.
• Bake: Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes until golden and bubbly. Let rest 10 minutes before slicing.

Notes

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F until warmed through.
  Make Ahead: Assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10 minutes to baking time if cold from fridge.
  Swaps: Use all shrimp or all crab if preferred. Lobster meat also works beautifully. For a budget version, use imitation crab.
  Wine Pairing: Serve with a crisp Pinot Grigio or Chardonnay.

Serving Suggestions

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This rich seafood lasagna pairs beautifully with a crisp green salad dressed in lemon vinaigrette. The acidity cuts through the creamy sauce perfectly. Add some garlic bread on the side for soaking up any extra sauce.

For drinks, serve with chilled white wine like Sauvignon Blanc or Pinot Grigio. The crisp, acidic notes complement the seafood wonderfully without overwhelming the delicate flavors.

Keep sides simple since this dish is already so decadent. Roasted asparagus, steamed green beans, or sautéed spinach add color and balance to the plate.

Storage and Reheating

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Store leftover seafood lasagna in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more overnight, making leftovers incredibly delicious.

To reheat, cover with foil and warm in a 350°F oven for 20-25 minutes until heated through. Add a splash of milk or cream if it seems dry. Microwaving works in a pinch but may make the texture less ideal.

You can freeze unbaked lasagna for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before baking as directed, adding 10-15 extra minutes to the cooking time.

Variations to Try

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Swap the crab for lobster meat to make this even more luxurious. Scallops also work beautifully mixed with the shrimp. Any combination of seafood you love will work in this creamy base.

Add spinach or mushrooms between the layers for extra vegetables. Sautéed leeks or roasted red peppers bring nice flavor depth without competing with the seafood.

Make it spicy by adding red pepper flakes to the sauce or mixing in some diced jalapeños. A Cajun-seasoned version with blackened shrimp is absolutely incredible too.

Frequently Asked Questions