Cheesy Shrimp Alfredo Roll-ups
Cheesy Shrimp Alfredo Roll-ups
Ingredients
For the Lasagna Noodles
- 12 lasagna noodles, oven-ready or regular
- 1 tablespoon olive oil
- 1 tablespoon salt
For the Garlic Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375
- 2
If using regular lasagna noodles, bring a large pot of salted water (with 1 tablespoon salt and 1 tablespoon olive oil) to a rolling boil. Add the lasagna noodles and cook according to package directions until al dente. Drain well and lay them flat on parchment paper or a clean kitchen towel to prevent sticking. If using oven-ready noodles, skip this step.
⏱️ 12 min
- 3
Prepare the garlic shrimp: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant. Add the peeled and deveined shrimp, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the creamy Alfredo sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Add 2 cloves of minced garlic and cook for 1 minute until fragrant. Pour in the 2 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low. Gradually whisk in the 1 1/2 cups of grated Parmesan cheese until smooth and melted. Stir in 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep warm.
⏱️ 10 min
- 5
Assemble the roll-ups: Lay each cooked lasagna noodle flat. Spread a thin layer of Alfredo sauce (about 2 tablespoons) evenly over each noodle. Arrange 3-4 cooked shrimp (depending on size) along one end of the noodle. Sprinkle a small amount of shredded mozzarella over the shrimp. Carefully roll up each noodle tightly.
⏱️ 10 min
- 6
Place the rolled lasagna noodles seam-side down in the prepared baking dish. Pour the remaining Alfredo sauce evenly over the roll-ups, ensuring they are well-covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese generously over the top.
⏱️ 3 min - 7
Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Shrimp Alfredo Roll-ups
Ingredients
For the Lasagna Noodles
- 12 lasagna noodles, oven-ready or regular
- 1 tablespoon olive oil
- 1 tablespoon salt
For the Garlic Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Alfredo Sauce
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
⏱️ 5 min•🌡️ 375 - 2
If using regular lasagna noodles, bring a large pot of salted water (with 1 tablespoon salt and 1 tablespoon olive oil) to a rolling boil. Add the lasagna noodles and cook according to package directions until al dente. Drain well and lay them flat on parchment paper or a clean kitchen towel to prevent sticking. If using oven-ready noodles, skip this step.
⏱️ 12 min - 3
Prepare the garlic shrimp: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant. Add the peeled and deveined shrimp, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the creamy Alfredo sauce: In a medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Add 2 cloves of minced garlic and cook for 1 minute until fragrant. Pour in the 2 cups of heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low. Gradually whisk in the 1 1/2 cups of grated Parmesan cheese until smooth and melted. Stir in 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep warm.
⏱️ 10 min - 5
Assemble the roll-ups: Lay each cooked lasagna noodle flat. Spread a thin layer of Alfredo sauce (about 2 tablespoons) evenly over each noodle. Arrange 3-4 cooked shrimp (depending on size) along one end of the noodle. Sprinkle a small amount of shredded mozzarella over the shrimp. Carefully roll up each noodle tightly.
⏱️ 10 min - 6
Place the rolled lasagna noodles seam-side down in the prepared baking dish. Pour the remaining Alfredo sauce evenly over the roll-ups, ensuring they are well-covered. Sprinkle the remaining 2 cups of shredded mozzarella cheese generously over the top.
⏱️ 3 min - 7
Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min