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Baked creamy garlic parmesan shrimp roll-ups topped with golden brown melted cheese and fresh parsley in a ceramic dish.

creamy garlic parmesan shrimp roll-ups

A Mediterranean-inspired seafood pasta bake featuring tender lasagna sheets rolled around garlic seared shrimp, lightened ricotta, and herbs, baked under a bubbly golden parmesan cheese sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Roll-Ups & Filling:
  • - 8 lasagna sheets durum wheat or gluten-free, boiled al dente
  • - 1 lb 450g large shrimp, peeled, deveined, and dried
  • - 1 tbsp extra virgin olive oil
  • - 3 cloves garlic minced (divided)
  • - 1 cup whole-milk or part-skim ricotta cheese
  • - 1 cup shredded mozzarella cheese divided
  • - 1/2 cup freshly grated Parmesan cheese divided
  • - 1 tsp dried Italian seasoning
  • - 1 tsp fresh lemon zest
  • - Salt and freshly cracked black pepper to taste
For the Garlic Parmesan Sauce:
  • - 1 tbsp extra virgin olive oil
  • - 2 cloves garlic minced
  • - 1/2 cup low-sodium vegetable or seafood broth
  • - 1/2 cup light cream or whole milk
  • - 1/4 cup freshly grated Parmesan cheese
  • - 2 tbsp fresh parsley finely chopped (for garnish)

Method
 

Prep & Oven:
  1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with extra virgin olive oil. Lay cooked al dente lasagna sheets flat on parchment paper.
Sear the Shrimp:
  1. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté 30 seconds. Add shrimp, salt, pepper, and Italian seasoning. Sear 2 minutes until pink. Remove from heat. Chop most shrimp into small pieces; reserve a few whole shrimp for the ends.
Mix Filling:
  1. In a bowl, combine ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, 1 clove minced garlic, lemon zest, salt, pepper, and chopped seared shrimp.
Roll Lasagna:
  1. Spread 2-3 tbsp filling along each lasagna sheet. Roll tightly from bottom to top, tucking whole shrimp at the ends. Place seam-side down in the baking dish.
Make Garlic Sauce:
  1. In the skillet, heat 1 tbsp extra virgin olive oil and sauté 2 cloves minced garlic for 1 minute. Whisk in broth and light cream/milk. Simmer 2 minutes, then stir in 1/4 cup Parmesan until smooth.
Bake & Broil:
  1. Pour sauce over roll-ups and top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan. Bake for 20 minutes until bubbling. Broil 1-2 minutes for golden brown spots on top. Garnish with chopped fresh parsley before serving.

Notes

- Do not overcook shrimp during initial searing, as they finish cooking in the oven.
- Ensure pasta sheets are cooked strictly al dente to absorb sauce without breaking down.