Cheesy Shrimp Alfredo Roll-Ups

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Difficulty: Intermediate | Intensity: Moderate, active preparation with a relaxed baking time
Servings: 6 roll-ups (serves 3-4)

A restaurant-worthy dish made right in your own kitchen! These elegant roll-ups combine tender shrimp, creamy homemade Alfredo, and gooey cheese, all wrapped in delicate pasta sheets. Baked until golden and bubbly, this recipe transforms classic flavors into a stunning, shareable presentation. Perfect for a date night or a special family dinner.

Ingredients

For the Shrimp Alfredo Filling:

1 tbsp olive oil
12 oz (340g) raw medium shrimp, peeled, deveined, and tails removed
3 cloves garlic, minced
1 cup (240ml) heavy cream
1 cup (100g) freshly grated Parmesan cheese
¼ tsp ground nutmeg
Salt and freshly ground black pepper, to taste
1 cup (115g) shredded whole-milk mozzarella cheese, divided

For the Roll-Ups:

9 lasagna noodles (about 8 oz / 225g)
1 cup (230g) whole-milk ricotta cheese
1 large egg
2 tbsp fresh parsley, chopped, plus more for garnish
Non-stick cooking spray or extra olive oil

Instructions

1. Cook the Pasta:

Bring a large pot of generously salted water to a boil. Cook the lasagna noodles according to package directions for al dente (usually 8-10 minutes). Drain and carefully lay the noodles flat on a sheet of parchment paper or clean kitchen towels to prevent sticking. Do not let them touch.

2. Prepare the Shrimp Alfredo Filling:

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until just pink and opaque. Remove shrimp to a cutting board and chop into small pieces.
In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, bring to a gentle simmer, and let cook for 3-4 minutes, stirring occasionally.
Reduce heat to low. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth. Stir in the nutmeg, and season with salt and pepper. Remove from heat. Fold in the chopped shrimp and half (½ cup) of the shredded mozzarella cheese. Set aside.

3. Make the Ricotta Layer:

In a medium bowl, combine the ricotta cheese, egg, chopped parsley, a pinch of salt, and a few grinds of black pepper. Mix until smooth and well-combined.

4. Assemble the Roll-Ups:

Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with non-stick spray.
Lay one cooked lasagna noodle flat on a clean work surface. Spread about 2 tablespoons of the ricotta mixture evenly over the entire noodle. Next, spoon about 3-4 tablespoons of the shrimp Alfredo mixture in an even line along one end of the noodle.
Carefully roll the noodle up from the filled end, creating a tight cylinder. Place the roll-up seam-side down in the prepared baking dish. Repeat with the remaining noodles and fillings.

5. Bake:

Spoon any remaining Alfredo sauce over the tops of the roll-ups in the dish. Sprinkle with the remaining ½ cup of shredded mozzarella cheese.
Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and the edges are lightly golden.

6. Serve:

Let the roll-ups rest for 5 minutes before serving. This allows the filling to set slightly for cleaner slices. Garnish with additional chopped fresh parsley. Serve immediately, while hot and bubbly.

Chef’s Notes & Tips:

Pasta Prep: Adding a splash of olive oil to the pasta water or tossing the drained noodles lightly in oil can help prevent sticking.
Shrimp Shortcut: To save time, use pre-cooked shrimp. Chop them and add directly to the Alfredo sauce just before assembling, skipping the sauté step.
Make Ahead: Assemble the roll-ups a day in advance, cover, and refrigerate. Add 5-10 minutes to the covered baking time if baking from cold.
Sauce Consistency: If your Alfredo sauce seems too thick after adding the cheese, thin it with a tablespoon or two of pasta water or milk.

Nutrition Information (Per Roll-Up, recipe makes 6):

Calories: ~485 kcal
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 185mg
Sodium: 580mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 2g
Protein: 28g