This recipe embodies the essence of creamy Italian comfort food and is sure to charm your family during dinner. Combining succulent shrimp and rich, homemade Alfredo sauce wrapped in tender pasta, these roll-ups are a perfect blend of flavor and texture.
Ingredients
Scale:
9 lasagna noodles, preferably wide to hold the filling well
1 pound large shrimp, peeled and deveined, preferably fresh for the best flavor; frozen shrimp can be used if thawed properly
2 tablespoons olive oil, extra virgin for enhanced taste
2 cloves garlic, minced, or roasted garlic for a sweeter flavor profile
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, freshly ground for an intense flavor
1/2 teaspoon red pepper flakes (optional for heat)
1/2 cup unsalted butter, high-quality butter yields a richer sauce
1 cup heavy cream, for the creamiest texture
2 cups grated Parmesan cheese, freshly grated for optimal melting
1 teaspoon garlic powder, to complement the fresh garlic
Salt and pepper to taste
1 cup shredded mozzarella cheese, for that delicious cheesy topping
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente, about 8-10 minutes. Drain and lay them flat on a towel to prevent sticking.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, salt, black pepper, and red pepper flakes. Cook the shrimp for about 3-4 minutes or until they turn pink and opaque, stirring occasionally. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese and garlic powder until the sauce is smooth and creamy. Adjust the seasoning with salt and pepper to taste.
Preheat your oven to 375°F (190°C). On each lasagna noodle, spread a generous layer of the Alfredo sauce. Then place a spoonful of the shrimp mixture at one end, ensuring not to overfill. Sprinkle some shredded mozzarella cheese on top.
Carefully roll the lasagna noodle from the shrimp end to the other end, tucking in the filling as you go. Place the roll-up seam side down in a greased baking dish.
Once all the roll-ups are in the dish, pour any remaining Alfredo sauce over the top. Sprinkle with the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Sprinkle with chopped parsley before serving.
