If you're a fan of rich, cheesy pasta dishes and can't get enough of shrimp fettuccine alfredo, these Shrimp Alfredo Lasagna Roll-Ups might just become your next go-to comfort meal. Imagine all the creamy goodness of a classic shrimp alfredo, but tucked inside perfectly rolled lasagna noodles and baked until bubbly and golden. It's like your favorite Olive Garden shrimp alfredo, but upgraded for a cozy dinner at home. Whether you're already a lover of shrimp linguine alfredo or looking for new alfredo recipes for dinner, this dish blends elegance and simplicity in a way that's both weeknight-friendly and guest-worthy.
Creamy Shrimp Alfredo Lasagna Roll-Ups
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Italian
Servings 5 (2 roll-ups per serving)
Large pot For boiling lasagna noodles. Any 6-8 quart pot will work.
Large skillet For cooking the shrimp. Non-stick or stainless steel is fine.
Medium saucepan For making the alfredo sauce. A heavy-bottomed pan helps avoid scorching.
Mixing bowls At least two for mixing filling and prepping ingredients.
Baking Dish A 9x13-inch dish is ideal for baking the roll-ups.
Whisk Essential for a lump-free alfredo sauce.
Tongs or spatula To help roll and handle noodles.
Aluminum foil For covering the roll-ups while baking.
For the Alfredo Sauce (Homemade Shrimp Alfredo style)
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream or half-and-half for a lighter version
- 1 cup grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
- Pinch of ground nutmeg optional but adds depth
For the Shrimp Filling
- 1 pound raw shrimp peeled and deveined (medium size works best)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg lightly beaten
- 1 tablespoon fresh parsley chopped
For Assembly
- 10 lasagna noodles cooked until just tender
- 1 cup shredded mozzarella for topping
- 1/4 cup grated Parmesan for topping
- Chopped parsley for garnish
Prepare the Shrimp
Season the shrimp with olive oil, garlic powder, paprika, salt, and pepper. In a large skillet over medium heat, sauté the shrimp until pink and opaque—about 2–3 minutes per side. Don’t overcook them; they'll finish cooking in the oven. Once done, let them cool slightly, then chop them into bite-sized pieces.
Make the Homemade Alfredo Sauce
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour to form a roux and cook for another minute. Slowly pour in the cream, whisking constantly to avoid lumps. Simmer until the sauce thickens, about 5 minutes. Add in the Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth and creamy. Remove from heat and set aside.
Note: You can absolutely use a shrimp alfredo pasta with jar sauce here if you're pressed for time, but making it from scratch gives it a fresh, restaurant-quality flavor similar to the seafood alfredo recipe at your favorite Italian eatery.
Cook and Prep the Lasagna Noodles
Boil lasagna noodles in salted water according to package instructions, usually around 9–10 minutes. Drain and lay them flat on parchment paper or a lightly greased baking sheet to keep them from sticking.
Mix the Filling
In a medium bowl, combine ricotta cheese, mozzarella, Parmesan, egg, parsley, and chopped shrimp. Mix until fully incorporated.
Assemble the Roll-Ups
Spread a thin layer of alfredo sauce on the bottom of your baking dish. Lay out each noodle and spread a generous scoop of shrimp mixture down the length of each one. Gently roll them up and place them seam-side down in the dish.
Add Sauce and Cheese
Pour the remaining alfredo sauce evenly over the roll-ups. Sprinkle the top with more shredded mozzarella and Parmesan for that bubbly, golden top.
Bake
Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Then, uncover and bake for an additional 10 minutes until the top is golden and the sauce is bubbling.
Serve and Garnish
Let it rest for 5 minutes before serving. Garnish with chopped parsley for a fresh pop of color.
Pairings
These shrimp alfredo lasagna roll-ups are decadent, so pair them with something crisp and fresh to balance the richness.
- Side Salad: A lemony arugula salad with shaved Parmesan or a simple Caesar salad adds just the right amount of zing.
- Bread: A warm baguette or garlic breadsticks are perfect for mopping up extra alfredo sauce.
- Vegetables: Roasted asparagus, steamed broccoli, or a medley of sautéed greens pairs beautifully with the seafood flavor.
- Drink: A crisp white wine like Pinot Grigio or Sauvignon Blanc works well, and for non-alcoholic options, sparkling water with lemon or iced green tea is a great palate cleanser.
If you're going for a themed Italian dinner night, consider starting with a light shrimp scampi pasta appetizer or a shrimp fettuccine recipe for a sampler-style meal.
FAQs
1. What type of shrimp should I use for this recipe?
Use raw, peeled, and deveined shrimp—either fresh or frozen. Medium size works best because it distributes evenly throughout the filling. Avoid pre-cooked shrimp; they can become rubbery after baking.
2. Can I use jarred Alfredo sauce instead of making it from scratch?
Absolutely! If you're short on time, using a store-bought sauce like in a shrimp alfredo pasta with jar sauce still gives great results. Just choose a high-quality brand with a creamy consistency.
3. Can I use a different type of pasta?
This specific dish is designed around lasagna noodles, but you could adapt the idea using cooked manicotti shells for stuffing. However, if you're craving a classic version, go for shrimp linguine alfredo or shrimp fettuccine alfredo easy style.
4. Can I add other seafood to the filling?
Yes! This can be a more inclusive seafood alfredo recipe by adding lump crab meat, bay scallops, or even small chunks of lobster. Just make sure all seafood is pre-cooked and drained well before mixing.
5. Can I freeze the roll-ups?
Definitely. Assemble the roll-ups and freeze them (unbaked) in a single layer in a baking dish wrapped tightly in foil. When ready to cook, bake from frozen at 375°F for about 45–50 minutes or until hot throughout.
