Lasagna noodles make this creamy shrimp Alfredo dinner feel neat, generous, and easy to serve. Each noodle is spread with a ricotta-shrimp filling, rolled into a tidy portion, covered with garlic Parmesan Alfredo sauce, and baked until the cheese is melted and the sauce is hot around the edges.
The shrimp get a quick start in the skillet before they are folded into the filling. That small step helps them stay tender while making the final bake easier to judge.
Two roll-ups make a satisfying serving, especially with a simple salad or roasted vegetables on the side.
In This Recipe
Why Roll-Ups Work So Well
Rolling the noodles gives this dish a cleaner shape than a loose Alfredo casserole. Each portion has a layer of shrimp filling, a blanket of sauce, and enough melted cheese on top to feel generous without turning messy.
That matters with shrimp. In a mixed pasta bake, shrimp can settle in uneven pockets, and some servings may end up with more sauce than filling. Here, the filling stays tucked inside the noodles, so every serving has a more even balance.
For another creamy baked shrimp dinner built around filled pasta, try these Cheesy Shrimp Stuffed Shells with Alfredo Sauce.
For the cleanest rolls, avoid piling the filling too high. A thin, even layer rolls more easily, heats more evenly, and keeps the pasta from splitting as it bakes.
Keeping the Shrimp Tender
Shrimp cook quickly, so they only need a short head start before going into the ricotta filling. A full cook in the skillet would make them firmer after baking, but leaving them completely raw inside the roll-ups can make the center harder to judge.
Cook the chopped shrimp for just 1 to 2 minutes, until the edges begin to turn pink and the centers are still slightly translucent. They will finish in the oven as the cheese melts and the sauce heats around the pasta.
Let the shrimp cool before adding them to the ricotta. Warm shrimp can loosen the filling, making it harder to spread and roll neatly.
By the end of baking, the center of the roll-ups should reach 165°F (74°C), and the shrimp should be fully opaque. For additional seafood safety guidance, see the FDA seafood safety guidance.
Making a Filling That Spreads, Rolls, and Holds
Ricotta forms the base of the filling, with mozzarella for melt, Parmesan for savory flavor, and one egg to help everything set gently in the oven. The mixture should be creamy enough to spread, but not wet or runny.
Whole-milk ricotta gives the best texture here. If there is liquid sitting on top of the ricotta, pour it off before mixing. That small step helps keep the filling from sliding out of the noodles.
Chop the shrimp into medium pieces. Large pieces can make the noodles difficult to roll, while tiny pieces disappear into the cheese mixture. Aim for pieces that are easy to spread but still noticeable in each bite.
Spread the filling in a thin, even layer rather than mounding it. Leave a small border around each noodle so the filling has room to settle as you roll.
Alfredo Sauce That Stays Creamy After Baking
For baked Alfredo dishes, the sauce should go into the pan a little looser than you might expect. Cream, butter, garlic, and finely grated Parmesan will thicken as the roll-ups bake and again as the dish rests.
Keep the heat gentle when making the sauce. A steady warm simmer is enough to melt the Parmesan into the cream. Boiling can make the sauce reduce too far or turn slightly grainy.
Before assembly, the sauce should coat a spoon lightly and still flow easily. If it thickens while the noodles are being filled, loosen it with 1 to 2 tablespoons of warm cream or milk.
Spoon some sauce into the bottom of the baking dish first. This keeps the pasta from sticking and gives the underside of the roll-ups a creamy base.
Make-Ahead, Storage, and Reheating
You can assemble the roll-ups several hours ahead, cover the dish, and refrigerate it until baking time. If the dish is cold from the refrigerator, add a few minutes to the covered baking time.
For best texture, bake the roll-ups the same day they are assembled. Pasta and ricotta will continue absorbing sauce as they sit, especially overnight.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 325°F (165°C) oven, loosely covered, until hot in the center. Add a small spoonful of cream or milk around the roll-ups if the sauce looks too thick.
Freezing is not recommended. Alfredo sauce and ricotta can become grainy after thawing, and reheated shrimp may turn firm.
For a cool, fresh side that balances the creamy Alfredo sauce, serve the roll-ups with Chunky Shrimp Avocado Salsa.
Printable Recipe Card
Equipment
- 1 large pot
- 1 large skillet
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Baking dish Use a 9 x 13-inch (23 x 33 cm) baking dish.
- Parchment paper or clean kitchen towel
- paper towels
- aluminum foil
- 1 instant-read thermometer
Ingredients
Pasta
- 14 lasagna noodles to yield 12 intact noodles
- salted water for boiling
Shrimp Filling
- 1 lb raw shrimp peeled, deveined, tails removed, and chopped into medium pieces
- 1 tbsp unsalted butter
- 1 clove garlic minced
- 1 ½ cups whole-milk ricotta cheese
- 1 cup shredded low-moisture mozzarella cheese
- ⅓ cup finely grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley chopped and divided
- ½ tsp Italian seasoning
- ½ tsp fine salt
- ¼ tsp black pepper
Garlic Alfredo Sauce
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup finely grated Parmesan cheese
- ¼ tsp Italian seasoning
- ¼ tsp black pepper
- fine salt only as needed
Topping
- 1 cup shredded low-moisture mozzarella cheese
Instructions
Prepare the Pasta and Shrimp
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles in salted water until flexible but slightly firmer than fully cooked. Drain and lay them flat on parchment paper or a clean kitchen towel. Keep the 12 best noodles for rolling.
- Pat the shrimp very dry with paper towels. Chop them into medium bite-size pieces.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add 1 minced garlic clove and cook for about 20 seconds. Add the shrimp and cook for 1 to 2 minutes total, stirring often, just until the edges begin to turn pink and the centers are still slightly translucent. Transfer to a plate and let cool.
Make the Filling and Sauce
- In a large mixing bowl, combine the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, egg, 1 tablespoon parsley, Italian seasoning, salt, and black pepper. Fold in the cooled shrimp.
- Melt 3 tablespoons butter in a medium saucepan over medium-low heat. Add the garlic and cook for 30 seconds. Pour in the heavy cream and cook gently for 2 to 3 minutes, stirring often.
- Stir in the Parmesan, Italian seasoning, and black pepper. Cook gently until smooth and lightly coating a spoon. Do not boil or reduce heavily. Taste and add fine salt only if needed.
Assemble and Bake
- Spread about 1 cup of Alfredo sauce across the bottom of a 9 x 13-inch (23 x 33 cm) baking dish.
- Spread the shrimp filling over each noodle in a thin, even layer rather than mounding it, using about 1/3 cup per noodle. Leave a small border around the edges.
- Roll each noodle from one short end to the other. Place the roll-ups seam-side down in the baking dish, arranging them in 3 rows of 4.
- Spoon the remaining Alfredo sauce over the roll-ups. Sprinkle the mozzarella topping evenly over the dish.
- Cover loosely with foil and bake for 18 minutes.
- Remove the foil and bake for 8 to 10 minutes more, until the sauce is hot around the edges, the cheese is melted, and the center of the roll-ups reaches 165°F (74°C).
- Optional broil. For extra color, broil for 30 to 60 seconds while watching closely.
- Let the roll-ups rest for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley and serve warm.
