In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 4 cloves of minced garlic, sautéing until fragrant, about 1 minute. Then, add 1 pound of large shrimp, cooking for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside to cool.

Reduce the heat to low in the same skillet and pour in 1 cup of heavy cream, stirring continuously for about 2-3 minutes until warmed and slightly thickened. Season with salt, pepper, and your favorite herbs.

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the creamy sauce on the bottom. Place a layer of lasagna noodles, followed by half of the sautéed shrimp, another layer of sauce, and a sprinkle of cheese. Repeat this for another layer, finishing with noodles, sauce, and a thick layer of cheese on top.

Cover the baking dish tightly with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna rest for 5-10 minutes before slicing. Serve warm, perhaps with a fresh salad or crusty garlic bread.