These Creamy Garlic Parmesan Shrimp Lasagna Roll-Ups are a rich, elegant seafood dinner filled with tender shrimp, creamy cheese, and plenty of garlicky Parmesan flavor. Inspired by the dish in the image, each pasta roll is stuffed generously, baked until tender, covered in a silky cream sauce, and finished with juicy shrimp, black pepper, and fresh parsley.
This recipe has all the comfort of traditional lasagna but with a more impressive presentation. Instead of layering pasta in a casserole dish, individual lasagna noodles are rolled around a creamy shrimp filling, making them easy to portion and beautiful enough for a special dinner.
The buttery garlic Parmesan sauce keeps every roll moist while baking, and the shrimp adds a naturally sweet seafood flavor that works beautifully with ricotta, mozzarella, and Parmesan. Serve these roll-ups for date night, Sunday dinner, holidays, or anytime you want a restaurant-style seafood pasta at home.
Why You’ll Love This Recipe
These shrimp lasagna roll-ups combine creamy pasta, seafood, and melted cheese in one satisfying dish.
Rolling the noodles individually also means every serving gets plenty of filling instead of having uneven layers.
The garlic Parmesan sauce is rich and silky without requiring complicated ingredients. Butter, garlic, cream, broth, and Parmesan create most of the flavor.
Another benefit is that the roll-ups can be assembled in advance. Refrigerate them until you’re ready to bake, then add a few extra minutes to the baking time.
Ingredients
For the Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon fresh lemon juice
For the Pasta
- 10–12 lasagna noodles
- Salt for boiling water
For the Cheese Filling
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Garlic Parmesan Sauce
- 4 tablespoons unsalted butter
- 5 garlic cloves, finely minced
- 2 tablespoons all-purpose flour
- 1½ cups chicken or seafood broth
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon black pepper
- Salt to taste
For Topping
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- Freshly cracked black pepper
How to Make Creamy Garlic Parmesan Shrimp Lasagna Roll-Ups
1. Cook the Lasagna Noodles
Bring a large pot of generously salted water to a boil.
Add the lasagna noodles and cook according to the package directions until just al dente.
Avoid cooking them until extremely soft because they will continue cooking in the oven.
Drain the noodles carefully and lay them flat on parchment paper or clean kitchen towels.
Keeping them separated prevents them from sticking together while you prepare the filling.
2. Season the Shrimp
Pat the shrimp dry with paper towels.
Season them with salt, black pepper, garlic powder, and paprika.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for approximately 1 minute per side.
The shrimp should just begin to turn pink. Do not cook them completely because they will continue cooking later.
Add the lemon juice, toss briefly, and transfer the shrimp to a plate.
Roughly chop about two-thirds of the shrimp for the filling. Leave the remaining shrimp whole to place over the finished pasta rolls.
3. Make the Cheese and Shrimp Filling
In a medium mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, parsley, Italian seasoning, salt, and black pepper.
Mix until evenly combined.
Fold in the chopped shrimp.
The filling should be thick enough to spread over the noodles without running.
If your ricotta contains a lot of liquid, drain it briefly before mixing.
4. Make the Garlic Parmesan Sauce
Reduce the skillet heat to medium.
Add four tablespoons of butter.
Once melted, stir in the minced garlic and cook for approximately 30 seconds.
Sprinkle the flour over the butter and whisk continuously for about 1 minute.
Slowly pour in the broth while whisking so the sauce remains smooth.
Add the heavy cream and stir well.
Season with Italian seasoning, black pepper, and optional red pepper flakes.
Let the sauce simmer gently for 3–5 minutes until it begins to thicken.
Reduce the heat to low and gradually stir in the Parmesan.
Continue stirring until the cheese melts and the sauce becomes smooth and silky.
Taste and add salt if necessary.
5. Fill the Lasagna Noodles
Preheat your oven to 375°F (190°C).
Spread each lasagna noodle flat on your work surface.
Spoon approximately ¼–⅓ cup of shrimp and ricotta filling over each noodle.
Spread it evenly, leaving a little space around the edges.
Starting at one short end, roll the noodle gently but firmly into a spiral.
Repeat with the remaining noodles.
Don’t roll too tightly because some filling may squeeze out.
6. Assemble the Baking Dish
Spread about 1 cup of garlic Parmesan sauce over the bottom of a 9 × 13-inch baking dish.
Arrange the lasagna rolls seam-side down in the dish.
Leave a little room between them so the sauce can move around each roll.
Spoon additional cream sauce generously over the top.
Sprinkle with mozzarella and Parmesan.
Arrange some of the reserved whole shrimp over or around the pasta rolls for the beautiful seafood presentation shown in the image.
7. Bake Until Golden and Bubbling
Cover the baking dish loosely with aluminum foil.
Bake at 375°F for 20 minutes.
Remove the foil and bake for another 10–15 minutes.
The cheese should be completely melted and the cream sauce should be bubbling around the edges.
If you want more color on top, broil the roll-ups for approximately 1–2 minutes at the end.
Watch closely because Parmesan and mozzarella can brown quickly.
The shrimp should be opaque and tender when the dish is finished.
8. Rest Before Serving
Remove the baking dish from the oven and allow the roll-ups to rest for about 5–10 minutes.
This helps the filling settle and makes each roll easier to transfer to a plate.
Spoon additional garlic Parmesan sauce over each serving.
Finish with chopped parsley and freshly cracked black pepper.
What to Serve With Shrimp Lasagna Roll-Ups
Because these roll-ups are creamy and rich, fresh vegetable sides work especially well.
Serve them with roasted asparagus, broccoli, garlic green beans, sautéed spinach, or roasted zucchini.
A simple Caesar salad or mixed green salad with lemon vinaigrette provides a fresh contrast to the creamy sauce.
Garlic bread is another excellent choice because it is perfect for soaking up any Parmesan sauce remaining on the plate.
For a special seafood dinner, pair the roll-ups with seared scallops or a light shrimp salad.
Pro Tips for the Best Shrimp Lasagna Roll-Ups
Don’t overcook the shrimp initially. They will cook again in the oven, so keep the first skillet cooking very brief.
Cook noodles only until al dente. Overcooked noodles can tear when you try to roll them.
Drain wet ricotta. Excess moisture can make the filling watery.
Use freshly grated Parmesan. It melts more smoothly and gives the sauce better flavor.
Keep the sauce slightly loose. Pasta absorbs liquid while baking, so a sauce that starts too thick can leave the finished dish dry.
Arrange the rolls seam-side down. This keeps them from opening during baking.
Add whole shrimp on top. This creates the impressive restaurant-style presentation visible in the image.
Variations & Substitutions
For Shrimp and Spinach Lasagna Roll-Ups, add 2 cups of cooked, well-drained spinach to the ricotta filling.
For extra seafood flavor, combine the shrimp with crab meat or chopped scallops.
You can also add sautéed mushrooms to the filling.
For a Cajun version, season the shrimp with Cajun seasoning and add a small amount to the cream sauce.
If you prefer a slightly lighter dish, replace part of the heavy cream with whole milk.
Mozzarella can also be replaced partly with fontina for an extra-creamy cheese layer.
Storage & Reheating
Store leftover shrimp lasagna roll-ups in an airtight container in the refrigerator for up to 3 days.
For oven reheating, place the roll-ups in a covered baking dish and warm at 325°F (165°C) for about 15–20 minutes.
Add a small spoonful of cream, milk, or broth around the pasta before reheating if the sauce has become thick.
You can also microwave individual portions using medium power.
Avoid overheating because shrimp becomes firm and rubbery when cooked repeatedly.
Final Thoughts
These Creamy Garlic Parmesan Shrimp Lasagna Roll-Ups turn simple lasagna noodles and shrimp into an impressive seafood dinner packed with creamy, cheesy flavor. Tender pasta surrounds a ricotta and shrimp filling, while garlic Parmesan sauce keeps every roll rich and moist.
The key is not overcooking the shrimp, keeping the noodles slightly firm, and making enough cream sauce to coat everything generously. Finish the dish with whole shrimp, fresh parsley, Parmesan, and black pepper for a presentation that looks every bit as good as it tastes.
Whether you’re planning a romantic dinner, preparing a holiday meal, or simply looking for a new seafood pasta recipe, these creamy shrimp lasagna roll-ups make a beautiful and satisfying centerpiece.