Ingredients
Scale
- 12 lasagna noodles
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 2 tbsp fresh parsley, chopped
- 3 tbsp butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles until tender, then drain and lay flat.
- Season shrimp with garlic powder, paprika, salt, and pepper.
- Sauté shrimp in olive oil for 2–3 minutes until pink, then chop.
- Mix ricotta, mozzarella, parmesan, egg, parsley, and shrimp in a bowl.
- Melt butter in a pan, sauté garlic for 30 seconds.
- Add cream and simmer 3–4 minutes.
- Whisk in parmesan until smooth Alfredo sauce forms.
- Spread sauce in baking dish.
- Fill noodles, roll tightly, and place seam-side down.
- Pour remaining sauce over rolls.
- Top with mozzarella and bake 25–30 minutes until bubbly.
- Garnish with parsley before serving.
Notes
- Do not overcook shrimp to keep them tender.
- Let Alfredo sauce thicken before assembling.
- Rest 5–10 minutes before serving for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American