Creamy Seafood Lasagna Soup with Buttery Garlic Knots
Creamy Seafood Lasagna Soup with Buttery Garlic Knots
Ingredients
For the Seafood Lasagna Soup
- 1 pound large shrimp, raw, peeled, and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1 tablespoon garlic, minced, divided
- 2 tablespoons olive oil, divided
- 2 shallots, diced
- 4 cups shrimp stock
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 6 lasagna noodles, dry, ruffled edges
- 5 ounces fresh spinach
- 4 ounces crab claw meat, shredded
- 4 ounces jumbo lump crab meat
- 2 tablespoons fresh parsley, chopped, for garnish
For the Buttery Garlic Knots
- 1 pound pizza dough, store-bought or homemade
- 1 tablespoon all-purpose flour, for dusting
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C) for the garlic knots. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Prepare the shrimp: In a medium bowl, toss the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and 1 teaspoon minced garlic. Set aside.
⏱️ 5 min
- 3
Sear the shrimp: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1-2 minutes per side, just until lightly cooked and pink. Do not fully cook. Remove shrimp from the pot and set aside.
⏱️ 4 min
- 4
Sauté aromatics: In the same pot, add the remaining 1 tablespoon olive oil. Add the diced shallots and remaining 2 teaspoons minced garlic. Sauté for 3-4 minutes until fragrant and softened.
⏱️ 4 min
- 5
Build the soup base: Pour in the shrimp stock, half-and-half, and heavy cream. Stir in the dried oregano, dried thyme, dried tarragon, and season with additional salt and pepper to taste. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Cook the noodles: Break the dry lasagna noodles into 2-3 inch pieces and add them to the simmering soup. Stir well to ensure the noodles are submerged. Cover the pot and cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 7
Prepare garlic knots: While the soup noodles are cooking, lightly flour a clean surface. Roll out the pizza dough into a rectangle about 1/4 inch thick. Cut the dough into 1-inch wide strips. Take each strip, gently stretch it, and tie it into a knot. Place the knots on the prepared baking sheet.
⏱️ 10 min
- 8
Bake garlic knots: Bake the garlic knots for 12-15 minutes, or until golden brown.
⏱️ 15 min•🌡️ 400
- 9
Finish the soup: Once the noodles are cooked, stir in the fresh spinach, shredded crab claw meat, and jumbo lump crab meat. Return the seared shrimp to the pot. Stir gently until the spinach wilts and the seafood is heated through, about 2-3 minutes. Do not overcook the shrimp.
⏱️ 3 min
- 10
Finish garlic knots: While the knots are still hot, melt the butter in a small bowl. Stir in the garlic powder and dried parsley. Brush the melted butter mixture generously over the baked garlic knots. Sprinkle with grated Parmesan cheese and fresh chopped parsley.
⏱️ 3 min
- 11
Serve: Ladle the creamy seafood lasagna soup into bowls. Garnish with fresh chopped parsley. Serve immediately with the warm buttery garlic knots on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Seafood Lasagna Soup with Buttery Garlic Knots
For the Seafood Lasagna Soup
- 1 pound large shrimp, raw, peeled, and deveined
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1 tablespoon garlic, minced, divided
- 2 tablespoons olive oil, divided
- 2 shallots, diced
- 4 cups shrimp stock
- 1 cup half-and-half
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 6 lasagna noodles, dry, ruffled edges
- 5 ounces fresh spinach
- 4 ounces crab claw meat, shredded
- 4 ounces jumbo lump crab meat
- 2 tablespoons fresh parsley, chopped, for garnish
For the Buttery Garlic Knots
- 1 pound pizza dough, store-bought or homemade
- 1 tablespoon all-purpose flour, for dusting
- 1/2 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C) for the garlic knots. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Prepare the shrimp: In a medium bowl, toss the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and 1 teaspoon minced garlic. Set aside.
⏱️ 5 min - 3
Sear the shrimp: Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned shrimp in a single layer and sear for 1-2 minutes per side, just until lightly cooked and pink. Do not fully cook. Remove shrimp from the pot and set aside.
⏱️ 4 min - 4
Sauté aromatics: In the same pot, add the remaining 1 tablespoon olive oil. Add the diced shallots and remaining 2 teaspoons minced garlic. Sauté for 3-4 minutes until fragrant and softened.
⏱️ 4 min - 5
Build the soup base: Pour in the shrimp stock, half-and-half, and heavy cream. Stir in the dried oregano, dried thyme, dried tarragon, and season with additional salt and pepper to taste. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Cook the noodles: Break the dry lasagna noodles into 2-3 inch pieces and add them to the simmering soup. Stir well to ensure the noodles are submerged. Cover the pot and cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 7
Prepare garlic knots: While the soup noodles are cooking, lightly flour a clean surface. Roll out the pizza dough into a rectangle about 1/4 inch thick. Cut the dough into 1-inch wide strips. Take each strip, gently stretch it, and tie it into a knot. Place the knots on the prepared baking sheet.
⏱️ 10 min - 8
Bake garlic knots: Bake the garlic knots for 12-15 minutes, or until golden brown.
⏱️ 15 min•🌡️ 400 - 9
Finish the soup: Once the noodles are cooked, stir in the fresh spinach, shredded crab claw meat, and jumbo lump crab meat. Return the seared shrimp to the pot. Stir gently until the spinach wilts and the seafood is heated through, about 2-3 minutes. Do not overcook the shrimp.
⏱️ 3 min - 10
Finish garlic knots: While the knots are still hot, melt the butter in a small bowl. Stir in the garlic powder and dried parsley. Brush the melted butter mixture generously over the baked garlic knots. Sprinkle with grated Parmesan cheese and fresh chopped parsley.
⏱️ 3 min - 11
Serve: Ladle the creamy seafood lasagna soup into bowls. Garnish with fresh chopped parsley. Serve immediately with the warm buttery garlic knots on the side.
⏱️ 2 min