Shrimp n Scallop Bacon Lasagna Texas Butter Recipe
Print Pin
5 from 2 votes

Shrimp n Scallop Bacon Infused Lasagna

Wasn’t going to post this one, it was good, just felt like it was a lot of work. Keep in mind my dinners have to be “stick and move,” or I’ll end up in the drive-thru. Keep reading
This was made in one 12” pan and a large Pyrex to cook. Several prep bowls. Maybe I could have laid out everything better, perhaps I could have started before starving, who knows. It’s been in 2 more feedings since then, and all I can say is ewweee that was good!
Course Main Course
Style American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 2249kcal
Author Shawn


Parts (in order of cook)

  • 1/2 lb bacon (='s 5-6 slices thick)
  • ¼ cup flour
  • 16 ounce half & half cream
  • 3 cups milk (more for thinner)
  • 2 cups parmesan cheese
  • 4 tbsp butter
  • 6 tsp garlic (='s 6 cloves fresh thin sliced)
  • 4 cups spinach (fresh chopped )
  • 2 pounds shrimp (cleaned deveined)
  • 1 pound scallops
  • 2 tbsp Cottonmouth
  • 15 ounce ricotta
  • 2 cups mozzarella (shredded )
  • 18 oz lasagna (='s 2 boxes oven ready I like Barilla)
  • 1 tsp salt (dashes)
  • 1 tbs olive oil



  • Clean, dry, and sprinkle shrimp and scallops with Cottonmouth or your fav. Set aside.
  • In your 12 in pan spray with nonstick if you need to and cook 6 slices of bacon.
  • Crumble 5 slices of bacon for spinach and save one piece for topping.
  • You’re going to be cleaning this pan so the nonstick helps a lot.
  • Now we’re going to make a redneck béchamel. Proly not a béchamel at all however it is our sauce base and important part of our party.
  • Turn bacon grease down to medium low.
  • We gotta make a light roux. Sprinkle flour in grease and stir until incorporated.
  • If too dry add a little olive oil until you get a “wet sand” consistency.
  • Stir or push around for about 2 minutes.
  • Pour in half & half
  • Turn heat up to medium.
  • Stir until incorporated. You will notice it puff and it gets a lot thicker.
  • Pour in a cup of milk and keep stirring. If too thick add more milk. I did, it’s a lot of flour to tame.
  • Sprinkle in a cup of parmesan and stir until smooth.
  • Get sauce to a paint consistency and add milk to accomplish. The redneck béchamel will thicken as it cools.
  • It took two ladles of sauce over each layer. The amount made was about 35 ounces or equivalent to 2 1/2 jars of 14 ounce shelf sauce. You could use a shelf sauce and cut time considerably. Then just use the bacon grease as the spinach wilter and put butter back in fridge.
  • Taste test salt requirements, add or don’t.
  • Pour redneck béchamel in large bowl and set aside.
  • Clean the 12 inch pan.
  • Dry and heat 12 inch to medium.
  • Spray non stick and drop in 4 tbsp of butter.
  • Drop in garlic slices and stir till golden brown.
  • Add 5 crumbled slices of bacon.
  • Dump in spinach and start tossing in the garlic butter.
  • Pull spinach from heat just before completely wilted.
  • Put 12 inch back on stove to medium high heat.
  • Drizzle some olive oil and drop in shrimp.
  • Cook both sides quickly but not completely. Just and outer fry.
  • Pull shrimp set aside.
  • Do the same thing to the scallops. Just a sear. Pull and set aside.
  • Done with the stove top...

Lasagna Layers

  • When I got the oven ready lasagna noodles all they had was the high dollar ones. From experience I knew they were too thick and if any overlapped you could tell when eating. In hindsight I should have avoided overlapping noodles or get what I know which is Barilla. They aren't too thick and a little more pleasant when overlapping happens. Just a personal preference, it may not bug you 😉
  • Cover bottom of Pyrex with your redneck béchamel.
  • Lay a layer of noodles.
  • Cover noodles with redneck béchamel.
  • Ad your shrimp. I used 20 shrimp that were 4 width x 5 length and about 1 inch apart from the other.
  • Fill shrimp layer spaces with scallops.
  • With ricotta cheese use hands to make about 1-2 inch ball and place one on each shrimp. I lightly salted my ricotta but this is not necessary.
  • Crumble any leftover ricotta around the shrimp.
  • Lay a layer of noodles and lightly press down.
  • Cover lasagna noodles with redneck béchamel.
  • Lay in the par cooked spinach to cover corner to corner.
  • Drizzle over some more redneck béchamel.
  • Add last layer of noodles.
  • Cover them with redneck béchamel.
  • Evenly sprinkle over mozzarella cheese.
  • Add remaining shrimp and scallops to look pretty.
  • Sprinkle over last cup of parmigiano.
  • Take sixth piece of bacon and crumble over top.
  • Bake at 350 degrees for 45 minute covered with aluminum foil.
  • Pull foil and broil for about 10 to 15 minutes until cheese is browning.


This is 2 layers stacked about 5x5 squared. Next time I’ll do 3x3 or 4x4 squared.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Shrimp n Scallop Bacon Infused Lasagna
Amount Per Serving (355 g)
Calories 2249 Calories from Fat 1170
% Daily Value*
Fat 130g200%
Saturated Fat 70g438%
Cholesterol 972mg324%
Sodium 4668mg203%
Potassium 1567mg45%
Carbohydrates 127g42%
Fiber 5g21%
Sugar 14g16%
Protein 136g272%
Vitamin A 6815IU136%
Vitamin C 19.7mg24%
Calcium 1788mg179%
Iron 9.8mg54%
* Percent Daily Values are based on a 2000 calorie diet.
➕ Last 12 Recipes

I don't what to say, I know, they look like crap. The Swiss cheese and bacon tied the mess together.
Texas Butter Recipe Shrimp pasta shells
Three cheese pasta shells and some shrimp love turned out pretty good. It's a crappy pic but worth the labor.
Texas Butter Recipe Grilled shrimp and Alfredo Sauce
Nice white sauce a little different from Parmigiano typically used in Alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp
Texas Butter Recipe Nachos
These nachos beat any drive through and the big plus was they weren't soggy from a drive home. Thick queso
Texas Butter Recipe Lobster and Shrimp Baguette
Whatever reason my crab dealer didn’t have pealed crab in stock. Suspect it’s a seasonal thing but looking around their
Since Biddy was born I haven’t seen fried berd for a while. Very easy cheap dinner with a little planning
I get excited when I see a drive-thru joint advertising fried potatoes covered in stuff usually cheese. The problem is
A favorite all time burger of mine but I have to admit this one was too big. You see a
Texas Butter Recipe Pork Roast Sandwich
I’m not a big fan of smoking pork butt. I can't seem to sync a solid recipe that guarantees moist
Texas Butter Recipe Dirtyleg Brisket Sausage Sandwich
If you don’t have a smoker nor time to tend to it then no worries you can bake briskets too.
A favorite and alternative to nachos are these versatile little morsels of love. This recipe takes some planning if you
Texas Butter Recipe giant meatball and spaghetti
This is a big flavorful meatball I made being lazy not wanting to make 20, so I only had to
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

0 0 votes
Article Rating