Wow, Shrimp Alfredo Lasagna Stuffed with Salmon & Crabmeat sounds like a decadent seafood feast! Creamy, cheesy layers packed with rich Alfredo sauce, tender shrimp, flaky salmon, and sweet crabmeat—pure luxury on a plate.
Here’s a recipe to bring this showstopper to life:
🦐🦀 Shrimp Alfredo Lasagna Stuffed with Salmon & Crabmeat
🕒 Time:
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Prep: 45 minutes
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Cook: 40–50 minutes
🍽 Serves: 6–8
🧾 Ingredients:
For the seafood filling:
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8 oz shrimp, peeled and deveined
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8 oz fresh salmon fillet, skin removed, cut into bite-sized chunks
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8 oz crabmeat (fresh or canned, drained)
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2 tbsp butter
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2 cloves garlic, minced
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Salt & pepper to taste
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1 tbsp lemon juice
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1 tsp Italian seasoning or fresh parsley
For the Alfredo sauce:
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4 tbsp unsalted butter
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4 cloves garlic, minced
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3 cups heavy cream
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1½ cups Parmesan cheese, grated
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Salt & pepper to taste
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Pinch of nutmeg (optional)
For the lasagna:
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9–12 lasagna noodles, cooked al dente
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2 cups mozzarella cheese, shredded
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1 cup ricotta cheese (optional for extra creaminess)
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Fresh parsley or basil, chopped (for garnish)
👩🍳 Instructions:
1. Prepare the seafood:
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In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).
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Add shrimp and salmon chunks, season with salt, pepper, Italian seasoning, and lemon juice. Cook until shrimp are pink and salmon is just cooked through (~3-5 minutes).
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Gently fold in crabmeat, warm through but don’t overcook. Remove from heat.
2. Make Alfredo sauce:
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In a saucepan over medium heat, melt butter and sauté garlic until fragrant.
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Slowly whisk in heavy cream, bring to a gentle simmer.
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Add Parmesan cheese, stirring constantly until sauce thickens (~5-7 minutes).
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Season with salt, pepper, and nutmeg if using.
3. Assemble lasagna:
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Preheat oven to 375°F (190°C).
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Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
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Layer noodles, then spread half the seafood mixture, dollops of ricotta (if using), and a generous layer of Alfredo sauce. Sprinkle with mozzarella.
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Repeat layers: noodles, remaining seafood, ricotta, Alfredo sauce, mozzarella.
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Finish with a final noodle layer topped with Alfredo sauce and remaining mozzarella.
4. Bake:
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Cover with foil and bake for 25 minutes.
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Remove foil and bake an additional 10–15 minutes until bubbly and golden on top.
5. Rest & serve:
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Let the lasagna rest 10 minutes before slicing.
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Garnish with fresh parsley or basil.
🍽 Serving suggestions:
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Pair with a crisp green salad and crusty garlic bread.
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A chilled white wine like Chardonnay or Sauvignon Blanc complements the seafood beautifully.
