These Creamy Garlic Parmesan Shrimp Lasagna Roll-Ups combine tender lasagna noodles with juicy shrimp, creamy ricotta, mozzarella, Parmesan, and a rich garlic cream sauce. Baked until bubbling and beautifully golden, they deliver an elegant seafood twist on classic lasagna while still being comforting, cheesy, and easy enough for a special family dinner at home.
Why You’ll Love It
- Juicy shrimp wrapped inside tender lasagna noodles
- Rich garlic Parmesan cream sauce in every bite
- Creamy ricotta and melted mozzarella create an irresistible cheesy filling
- Elegant enough for entertaining but simple enough for home cooking
Ingredients Overview
Lasagna & Shrimp
- 12 lasagna noodles
- 1 lb medium shrimp, peeled, deveined, and chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- ½ tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ½ tsp garlic powder
- ¼ tsp black pepper
Creamy Garlic Parmesan Sauce
- 3 tbsp butter
- 4 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- Salt to taste
Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
1. Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles until al dente according to package directions.
Drain carefully and arrange them flat on a lightly oiled baking sheet or clean kitchen towel so they do not stick together.
2. Cook the Shrimp
Heat olive oil and butter in a skillet over medium-high heat.
Add the shrimp and season with garlic, paprika, Italian seasoning, salt, and black pepper.
Cook for 2–3 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Remove from the heat and allow them to cool slightly.
3. Prepare the Cheese Filling
In a medium bowl, combine ricotta cheese, egg, mozzarella, Parmesan, parsley, garlic powder, and black pepper.
Fold in about two-thirds of the cooked shrimp.
Mix gently until evenly combined.
4. Make the Creamy Garlic Sauce
Melt the butter in a saucepan over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute.
Gradually pour in the milk and heavy cream while whisking continuously.
Simmer for 3–5 minutes until the sauce begins to thicken.
Stir in Parmesan, Italian seasoning, black pepper, and salt until the cheese melts and the sauce becomes smooth and creamy.
5. Assemble the Roll-Ups
Preheat the oven to 375°F (190°C).
Spread a thin layer of creamy garlic sauce across the bottom of a 9 x 13-inch baking dish.
Lay one lasagna noodle flat and spread a generous layer of shrimp and ricotta filling over the surface.
Roll the noodle carefully from one short end into a spiral.
Place seam-side down in the baking dish and repeat with the remaining noodles.
6. Add the Sauce and Cheese
Pour the remaining garlic Parmesan sauce evenly over the lasagna roll-ups.
Scatter the remaining cooked shrimp around and between the rolls.
Sprinkle generously with mozzarella and Parmesan cheese.
7. Bake
Cover the baking dish loosely with foil.
Bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbling and lightly golden.
For extra browning, broil for 1–2 minutes at the end while watching carefully.
8. Serve
Remove the dish from the oven and allow the roll-ups to rest for about 5–10 minutes.
Sprinkle with fresh parsley and extra Parmesan.
Serve warm with plenty of creamy sauce spooned over each roll.
Cooking Tips
- Avoid overcooking the shrimp before baking because they will continue cooking in the oven.
- Cook the lasagna noodles only until al dente so they remain sturdy enough to roll.
- Use freshly grated Parmesan for the smoothest and richest cream sauce.
- Keep the sauce at a gentle simmer to prevent the dairy from separating.
- Do not overfill the noodles or the filling may escape while rolling.
Serving Suggestions
Serve these creamy shrimp lasagna roll-ups with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Garlic green beans
- Fresh tomato and cucumber salad
Storage
Store leftover shrimp lasagna roll-ups in an airtight container in the refrigerator for up to 2 days.
Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions gently. Add a splash of milk or cream if the sauce becomes too thick.
Leftover Ideas
- Chop leftover roll-ups and turn them into a creamy seafood pasta bake.
- Add spinach or mushrooms before reheating for extra vegetables.
- Serve leftover shrimp and cream sauce over rice or additional pasta.
FAQs
Can I use frozen shrimp?
Yes. Thaw them completely, drain well, and pat dry before cooking.
Can I use crab instead of shrimp?
Yes. Cooked crab meat works beautifully and can replace some or all of the shrimp.
Can I make these ahead of time?
Yes. Assemble the roll-ups several hours ahead, cover, refrigerate, and bake when ready.
Can I use Alfredo sauce instead of homemade cream sauce?
Yes. A good-quality Alfredo sauce can be used for a quicker version.
Final Thoughts
Creamy Garlic Parmesan Shrimp Lasagna Roll-Ups combine tender pasta, juicy seafood, creamy ricotta, melted cheese, and a luxurious garlic Parmesan sauce in one beautiful baked dish. Rich and comforting yet elegant enough for special occasions, these seafood lasagna rolls make a memorable dinner that feels restaurant-worthy right from your own kitchen.
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