Oh my gosh, you have got to try these Shrimp Alfredo Lasagna Roll-Ups! I’ve been making this recipe for years, ever since I accidentally combined my two favorite dishes at a dinner party. Picture this: all the rich, creamy goodness of Alfredo sauce hugging tender shrimp, all wrapped up in perfectly cooked lasagna noodles. It’s like classic lasagna decided to put on its fancy pants! What I love most is how the flavors meld together in the oven, with the mozzarella getting that gorgeous golden crust. Trust me, once you make these roll-ups, they’ll become your new go-to for impressing guests (or just treating yourself on a Tuesday night).
Ingredients for Shrimp Alfredo Lasagna Roll-Ups
Here’s everything you’ll need to make these dreamy roll-ups. I’ve learned through trial and error that quality ingredients make all the difference here, especially with something as simple yet important as the shrimp. Don’t skimp!
- 8 lasagna noodles: cooked al dente (trust me, slightly firm is better than mushy for rolling)
- 1 lb shrimp: peeled, deveined, and tails removed (I like the 31-40 count size, big enough to taste, small enough to distribute evenly)
- 2 cups Alfredo sauce: store-bought works fine, but I’ll share my homemade version trick below
- 1 cup ricotta cheese: whole milk for creaminess, but we’ll talk options
- 1/2 cup grated Parmesan cheese: the real stuff, not the powder
- 1 tsp garlic powder: that instant flavor boost
- 1 tsp Italian seasoning: my secret is to rub it between my palms first to wake up the herbs
- 1/2 tsp salt: kosher salt if you’ve got it
- 1/2 tsp black pepper: freshly ground makes a difference
- 1 cup shredded mozzarella cheese: for that perfect golden top
- 2 tbsp olive oil: for sautéing the shrimp
Ingredient Substitutions
No stress if you’re missing something, here’s how to adapt:
- Alfredo sauce: Whip up a quick homemade version with 1/2 cup butter, 1 cup heavy cream, and 1 1/2 cups Parmesan, melted together
- Cheeses: Swap in low-fat ricotta and part-skim mozzarella if watching calories
- Add-ins: Toss in 1 cup chopped spinach or sun-dried tomatoes for extra flavor
- Shrimp: Frozen works (thaw first!), or try lump crab meat for a fancy twist
- Noodles: Gluten-free lasagna sheets work beautifully, too
How to Make Shrimp Alfredo Lasagna Roll-Ups
Okay, let’s get rolling, literally! This process is easier than you think, and I’ll walk you through each step so your roll-ups come out perfect. The secret? Working while the noodles are still warm (they’re more flexible) and not overstuffing them. Ready? Here we go!
Preparing the Shrimp and Cheese Filling
First things first, let’s get that oven preheating to 375°F. While that’s heating up, grab your shrimp. I like to pat them dry with paper towels (so they get a nice sear), then heat the olive oil in a pan over medium heat. Cook those beauties for about 3 minutes per side until they turn that perfect pink color. Remove them from the heat, let them cool just enough to handle, then chop into bite-sized pieces.
Now for the magical cheese mixture! In a bowl, combine the ricotta, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix it until it’s smooth and dreamy. This is where I always sneak a taste, quality control, you know? The shrimp will join this party later when we assemble.
Assembling the Lasagna Roll-Ups
Lay your cooked lasagna noodles flat on a clean surface. I use parchment paper on my counter to prevent sticking. Spread about 2 tablespoons of the cheese mixture evenly over each noodle, leaving about an inch at one end (this helps with rolling). Sprinkle your chopped shrimp down the center of each noodle, don’t overload them or they’ll be tough to roll!
Here’s my trick: start rolling from the filled end, keeping it snug but not tight. The noodle should just kiss itself. If you press too hard, the filling will squish out. Place each roll seam-side down in your prepared baking dish (I like to spread a thin layer of Alfredo sauce on the bottom first to prevent sticking). They should fit comfortably without crowding.
Baking and Serving
Pour the remaining Alfredo sauce over the roll-ups. I like to let some peek through for that rustic look, then sprinkle the mozzarella evenly on top. Pop them in the oven for about 20 minutes. You’ll know they’re ready when the cheese is golden and bubbly, and the aroma makes your kitchen smell like an Italian bistro.
Here’s the hardest part: waiting. Let them rest for 5 minutes before serving. This helps the filling set so they don’t unravel when you plate them. The wait is worth it, I promise. Serve these beauties with a sprinkle of fresh parsley if you’re feeling fancy, and watch everyone’s eyes light up!
Tips for Perfect Shrimp Alfredo Lasagna Roll-Ups
After making these roll-ups more times than I can count (and learning from a few messy mistakes!), here are my absolute must-know tips for shrimp Alfredo lasagna roll-up success:
- Fresh is best with shrimp: I know frozen is convenient, but fresh shrimp really makes a difference in texture and flavor. Look for firm, translucent shrimp with no fishy smell; they should smell like the ocean, not a fish market.
- Don’t overcook the noodles: Cook them just until al dente; they’ll continue cooking in the oven. Mushy noodles tear when rolling, and nobody wants that!
- The Goldilocks filling rule: Not too much, not too little, about 2 tablespoons of cheese mixture per noodle is perfect. Overfilling makes rolling impossible, while too little leaves sad, empty bites.
- Work with warm noodles: They’re more pliable when slightly warm. If yours cooled too much, dip them briefly in warm water to make them flexible again.
- Roll like a burrito: Fold in the sides slightly as you start rolling to keep the filling contained. My grandma taught me this trick, which prevents the “exploded roll-up” disaster!
- Bake until bubbly, not burnt: The cheese should be golden with tiny bubbles in the sauce. If the top browns too fast, tent with foil, but remove it for the last 2 minutes to crisp up.
- Rest before serving: Those 5 minutes of waiting time? Non-negotiable! It lets the filling set, so your beautiful rolls stay intact when serving.
- Leftover magic: These reheat surprisingly well, just cover with foil and bake at 350°F until warmed through. Add a splash of milk if the sauce looks dry.
Follow these tips, and you’ll have restaurant-worthy shrimp Alfredo lasagna roll-ups every single time. The best part? Even the “mistakes” still taste amazing. I may or may not have eaten a few “failed” rolls straight from the pan with a fork!
Serving Suggestions for Shrimp Alfredo Lasagna Roll-Ups
Now that you’ve got these gorgeous shrimp Alfredo lasagna roll-ups ready to serve, let’s talk about what to pair with them! I always think of this dish as a special occasion meal, you know, the kind where you want everything to feel fancy but not fussy. Here are my favorite ways to round out the plate:
- Garlic bread: Non-negotiable in my house! The crispy, buttery goodness soaks up any extra Alfredo sauce perfectly. I like to make mine with crusty Italian bread, lots of fresh garlic, and a sprinkle of parsley.
- Simple green salad: A crisp mix of romaine and arugula with lemon vinaigrette cuts through the richness beautifully. Sometimes I’ll add shaved Parmesan and pine nuts for extra texture.
- Roasted asparagus: Tossed with olive oil, salt, and pepper, then roasted until just tender. The earthy flavor balances the creamy Alfredo so well.
- Sautéed spinach: Quick-cooked with a bit of garlic and red pepper flakes adds color and freshness to the plate.
- Chilled white wine: A crisp Pinot Grigio or buttery Chardonnay makes everything feel extra celebratory.
Honestly? These roll-ups are so satisfying that sometimes I just serve them alone with an extra sprinkle of parsley, they’re that good! But when I’m really trying to impress, I’ll go all out with the garlic bread and salad. The best part? No matter what you pair them with, those creamy, shrimp-filled rolls will always be the star of the show.
Storing and Reheating Shrimp Alfredo Lasagna Roll-Ups
Listen, I get it, sometimes you miraculously have leftovers of these shrimp Alfredo lasagna roll-ups (though in my house, that’s rare!). When you do, here’s how to keep them tasting just-as-good-as-fresh. The key is avoiding sogginess, because nobody wants a sad, mushy roll-up the next day!
Storing Your Leftovers
First, let them cool completely, about 30 minutes at room temperature. I learned the hard way that sealing them up while still warm creates condensation that turns your perfect rolls into a soggy mess. Once cooled, transfer them to an airtight container with a tight-fitting lid. They’ll keep in the fridge for up to 3 days, though in my experience, they never last that long!
Reheating Like a Pro
For the best results, reheat in the oven at 350°F for about 15 minutes, covered with foil to prevent drying out. Remove the foil for the last 2 minutes if you want that cheese to get golden again. If you’re in a hurry, the microwave works too, just place a roll-up on a microwave-safe plate and heat in 30-second bursts. Add a tiny splash of milk or Alfredo sauce first to keep things creamy.
Word to the wise, don’t freeze these babies. The texture of the shrimp gets rubbery when frozen and thawed. But honestly? That just gives you the perfect excuse to eat them all fresh, not that you needed one!
Shrimp Alfredo Lasagna Roll-Ups FAQs
I get asked these questions all the time about my shrimp Alfredo lasagna roll-ups, so let me save you some trial and error! These are the troubleshooting tips I’ve collected over years of making this recipe, sometimes the hard way (hello, shrimp explosion of 2018!).
Can I use frozen shrimp?
You absolutely can; I’ve done it many times when fresh wasn’t available. Just thaw them completely in the fridge overnight first, then pat them super dry with paper towels before cooking. Frozen shrimp tend to release more water, so that extra drying step prevents soggy filling. And here’s my pro tip: toss them with a pinch of salt after drying to boost their natural sweetness!
How do I prevent the rolls from unraveling?
Oh, this was my biggest struggle when I first started making these! Three tricks: First, don’t overfill the noodles (I know, it’s tempting!). Second, place them seam-side down snugly in the baking dish; they’ll kind of seal themselves as they bake. And third (this is the game-changer!), let them rest for those full 5 minutes after baking. The cheese acts like glue as it cools slightly. If all else fails? Toothpicks. No shame in that!
Can I make these ahead of time?
Yes! I actually do this for dinner parties all the time. Assemble the roll-ups completely (right up to adding the sauce and cheese topping), then cover tightly with plastic wrap and refrigerate for up to 8 hours. When ready to bake, just add 5 extra minutes to the cooking time since they’ll be going in cold. The Alfredo sauce might thicken in the fridge; just stir in a tablespoon of milk if it seems too stiff before baking.
What’s the best way to reheat leftovers?
Okay, truth time, microwaving can make the noodles rubbery. My method? Place leftovers in an oven-safe dish, sprinkle a tiny bit of water or milk over them, cover with foil, and bake at 350°F for about 15 minutes. This keeps them creamy instead of drying out. If you must microwave, do 30-second bursts with a damp paper towel over them, and expect slightly softer noodles (still delicious though!).
Can I substitute the shrimp with another protein?
Of course! These roll-ups are super adaptable. My favorite swaps are lump crab meat (so fancy!), cooked chicken chunks, or even sautéed mushrooms for a vegetarian version. Just keep the pieces small, so they roll nicely. The cooking time stays the same regardless of what protein you use, just make sure whatever you choose is fully cooked before rolling!
Nutritional Information
Okay, let’s talk numbers, but don’t worry, I’m not about to make this complicated! Here’s the nutritional breakdown for my shrimp Alfredo lasagna roll-ups, based on two roll-ups per serving. Just remember, these are estimates; your exact totals might vary based on specific ingredients (especially if you tweak the cheeses or sauce as we talked about earlier).
- Calories: 450 per serving (that rich Alfredo sauce does most of the work here)
- Fat: 22g (10g saturated from all that delicious cheese, worth every bite!)
- Carbohydrates: 35g (2g fiber from the noodles and shrimp)
- Protein: 28g (thanks to that pound of shrimp doing heavy lifting)
- Sodium: 800mg (mostly from the cheeses and sauce, go easy on added salt if you’re watching this)
- Sugar: 3g (just a whisper from the natural shrimp sweetness and Alfredo)
A quick heads-up, if you use my homemade Alfredo sauce suggestion or swap in low-fat cheeses, these numbers will change. And adding veggies like spinach? That’ll bump up the fiber without changing much else. Honestly though? When I’m serving something this indulgent, I focus more on savoring each creamy bite than counting every gram. Life’s too short not to enjoy good pasta! Check out more family favorites here.
Alright, it’s your turn to make these dreamy shrimp Alfredo lasagna roll-ups! I can’t wait to hear how your version turns out. Did you add any fun twists? Maybe some extra garlic or a sprinkle of red pepper flakes for heat? Whatever you do, I know they’ll be amazing, because really, how can you go wrong with shrimp, Alfredo, and pasta all rolled into one perfect bite? Snap a photo of your creation and share it in the comments below (I love seeing your kitchen masterpieces!). And if you hit any snags along the way, just ask, I’ve made every possible mistake with this recipe so you don’t have to! Happy rolling, friends!
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20 Irresistible Shrimp Alfredo Lasagna Roll-Ups You’ll Crave
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Shrimp Alfredo Lasagna Roll-Ups are a delicious twist on classic lasagna. Tender pasta sheets are rolled with a creamy shrimp and Alfredo filling, then baked to perfection.
Ingredients
- 8 lasagna noodles, cooked al dente
- 1 lb shrimp, peeled and deveined
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain and lay flat on a clean surface.
- Heat olive oil in a pan over medium heat. Add shrimp and cook until pink, about 3 minutes per side. Remove from heat and chop into small pieces.
- In a bowl, mix ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish.
- Spread the ricotta mixture evenly over each lasagna noodle. Top with chopped shrimp.
- Roll up each noodle tightly and place seam-side down in the baking dish.
- Pour remaining Alfredo sauce over the roll-ups and sprinkle with mozzarella cheese.
- Bake for 20 minutes, or until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use fresh shrimp for the best flavor.
- You can substitute Alfredo sauce with a homemade version if preferred.
- For a lighter version, use low-fat ricotta and mozzarella.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg