Want a dinner that feels like a fancy restaurant splurge but costs less than a pizza delivery? I’m right there with you. This White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) is my secret weapon for beating the budget blues without giving up flavor. If you love creamy, comforting pasta dishes, you should also try our popular White Chicken Alfredo Lasagna Soup.
It takes everything we love about a rich, cheesy pasta bake and turns it into a cozy, one-pot soup. You get creamy garlic parmesan broth, tender shrimp, and lasagna noodles in every spoonful. Best of all, it uses smart shortcuts and affordable staples to make it possible any night of the week.
You don’t need expensive ingredients to eat well. This recipe proves that a little creativity goes a very long way. Let’s make a creamy seafood dinner that will have everyone asking for seconds.
Recipe Overview
Here’s the quick look at what you’re making. It’s simpler than it sounds, I promise.
- Cuisine: Italian-Inspired
- Category: Soup / Main Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I build my recipes around your wallet. This one is a champion for a few key reasons.
White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) Recipe!
Nutrition Information
First, we use frozen shrimp. It’s almost always cheaper than fresh, and it’s frozen at peak freshness. This lets you buy just what you need with no waste.
Second, the creamy base isn’t made with heavy cream alone. We use milk thickened with a simple roux (just butter and flour). It creates that luxurious Alfredo-style feel for a fraction of the cost.
Finally, we break regular lasagna noodles into pieces. A box of noodles is incredibly cheap and lasts for multiple meals. This trick is way more budget-friendly than buying specialty pasta meant for soup.
My Tips for Smart Shopping on a Budget
These are the habits that keep my grocery bill in check every single week.
Always buy shrimp frozen. Look for a bag of small or medium “easy peel” or cooked shrimp. The smaller size is perfect for soup and costs less per pound than jumbo shrimp.
Grate your own parmesan cheese. The pre-shredded stuff in bags has anti-caking agents that can make sauces grainy. A block of parmesan is a better value and melts like a dream.
Use dried herbs. For a recipe like this where herbs simmer in the broth, dried Italian seasoning works perfectly. It’s pennies per use and lasts for months in your pantry.
Choose broth in a carton, not a can. You can easily measure out what you need and reseal the rest. This prevents that half-can of broth from getting lost in your fridge.
The Budget-Friendly Ingredient List
Check your pantry first! You might already have many of these items.
- 8 lasagna noodles (about 1/4 of a standard box)
- 3 tablespoons butter
- 1 small onion, diced
- 4-5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk (whole or 2% works best)
- 1 teaspoon dried Italian seasoning
- 1 pound frozen raw shrimp, peeled and deveined
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Optional garnish: chopped fresh parsley
How to Make It (Step-by-Step)
Follow these steps for a foolproof, creamy soup. It all comes together in one pot.
- Start by prepping your noodles. Break the dry lasagna noodles into rough, bite-sized pieces. Set them aside for now.
- Build your soup base. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the garlic and cook for one more minute until fragrant.
- Make the roux. Sprinkle the flour over the onion and garlic. Stir constantly for about 2 minutes. This cooks the flour taste out and is the key to a thick, creamy soup.
- Whisk in the liquids. Slowly pour in the broth and milk while whisking constantly. This prevents lumps. Add the dried Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.
- Cook the pasta. Add the broken lasagna noodles to the simmering broth. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente (just tender).
- Add the shrimp. Stir in the frozen shrimp. Let the soup return to a simmer and cook for 3-5 minutes, just until the shrimp are pink and cooked through. Don’t overcook them!
- Finish with cheese. Turn off the heat. Stir in the grated parmesan and mozzarella cheese until fully melted and the soup is wonderfully creamy. Taste and adjust seasoning. For another fantastic creamy soup that’s easy to make, check out this Creamy White Chicken Alfredo Lasagna Soup | Instant Pot Comfort recipe.
- Serve immediately. Ladle the hot soup into bowls. Garnish with a little extra pepper or fresh parsley if you have it.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every part of your grocery trip gets used.
That leftover block of parmesan cheese? Wrap it tightly in plastic wrap and foil. It will keep for weeks in the fridge for grating over pasta, salads, or eggs.
If you have extra milk, use it to make pancakes for breakfast the next morning. You can also freeze milk in an ice cube tray for adding to future soups or sauces.
Only need half an onion? Chop the other half and store it in a sealed container in the freezer. It’s ready to go straight into your next pot of soup or skillet dish.
Have extra dried lasagna noodles? Make a small batch of baked mac and cheese later in the week. Just break them up and use them like any other pasta shape.
Nutrition Notes
This is a hearty, filling main dish. Here’s a general look at what’s in your bowl.
- This information is per serving (1/6th of the recipe).
- Calories: ~420
- Protein: ~28g (The shrimp and cheese pack a powerful punch!)
- Carbohydrates: ~38g
- Fat: ~18g
- Note: Using lower-fat milk and reducing cheese slightly can lower the calorie and fat count if needed.
Common Questions About This Recipe
Here are answers to the questions I get asked most often about this dish.
Can I use pre-cooked shrimp instead of raw?
Absolutely. If you have pre-cooked shrimp, add them in the last step. Just stir them in to heat through for about 1-2 minutes after the cheese has melted. This keeps them from getting tough and rubbery.
My soup got too thick overnight. How do I fix it?
This is normal! The pasta keeps absorbing liquid. When you reheat it, just add a splash of broth or milk and stir. It will thin right back out to the perfect creamy consistency.
What’s the best substitute for lasagna noodles?
Any short pasta you have on hand will work. Try mafalda, campanelle, or even broken fettuccine. Adjust the cook time based on the package directions for the pasta you choose.
This white garlic sauce shrimp lasagna soup is proof that you can treat yourself on a tight budget. It’s a creamy, comforting, and completely satisfying meal that turns basic ingredients into something special. If you’re looking for more easy comfort food, our Creamy White Chicken Alfredo Lasagna Soup | Instant Pot Comfort Food is another family favorite.
I hope this recipe becomes a regular in your rotation. It’s a fantastic way to enjoy the flavors of a seafood pasta without the high cost or complicated steps.
Did you try adding a different veggie or using a different cheese? Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!
