It was one of those hectic Tuesday evenings when I found myself staring into the fridge, hoping dinner would magically appear. I had leftover lasagna noodles from Sunday’s meal prep and some shrimp in the freezer, and that’s when inspiration struck.
What if I combined the comforting layers of lasagna with the zesty flavors of shrimp scampi? The result was this incredible dish that’s become a regular in our rotation.
This shrimp scampi lasagna roll recipe brings together everything I love about Italian cooking – the garlicky butter sauce, tender pasta, and succulent seafood. It feels fancy enough for company but simple enough for a weeknight when you’re craving something special. The way the cheese melts into the creamy filling while the shrimp get perfectly cooked makes this one of those meals that disappears faster than you can make it. If you’re looking for another delicious seafood bake, you should try our baked shrimp scampi casserole for cheesy comfort food perfection.
Recipe Overview
Cuisine: Italian-American
Category: Main Course
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 rolls
What You’ll Need
When I first started making baked pasta dishes, I learned that having the right tools makes all the difference. A good baking dish that distributes heat evenly prevents those frustrating hot spots where some parts cook faster than others. I prefer using a 9×13 inch ceramic dish because it gives the rolls enough space to bubble and brown without crowding.
You’ll want a large pot for boiling the lasagna noodles – make sure it’s big enough to prevent sticking. A medium skillet for cooking the shrimp and making the garlic butter sauce is essential, and I always keep kitchen tongs handy for handling the cooked noodles without tearing them. Don’t forget a mixing bowl for combining the filling ingredients and a whisk for creating that smooth, creamy sauce that brings everything together.
INGREDIENTS
The first time I made these rolls, I accidentally used salted butter when the recipe called for unsalted. The result was… memorable in the wrong way! Now I’m meticulous about checking labels before I start. Having everything measured and ready makes the assembly process so much smoother.
- 6 lasagna noodles, cooked al dente
- 1 lb medium shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Red pepper flakes (optional)
PREPARATION
I’ll never forget the time I served this to my pasta-loving uncle who’s usually skeptical about “fancy” seafood dishes. His eyes lit up after the first bite, and he asked for the recipe right there at the table. That moment reminded me why I love sharing these kitchen creations. For another comforting main course that’s perfect for family dinners, check out our French onion pot roast with its rich, savory flavors.
- Preheat your oven to 375°F and lightly grease your baking dish.
- Cook lasagna noodles according to package directions until al dente, then lay them flat on parchment paper to prevent sticking.
- In a skillet over medium heat, melt 2 tablespoons butter and sauté garlic until fragrant, about 1 minute.
- Add shrimp and cook until pink, approximately 2-3 minutes per side. Remove shrimp and chop roughly.
- Pour white wine into the same skillet, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
- In a mixing bowl, combine ricotta, Parmesan, egg, parsley, and the chopped shrimp. Season with salt and pepper.
- Spread about 1/4 cup of the filling evenly over each lasagna noodle, then roll them up tightly.
- Place rolls seam-side down in your prepared baking dish.
- Add remaining butter and heavy cream to the wine reduction in the skillet, whisking until slightly thickened.
- Pour sauce over rolls, top with mozzarella, and bake for 20-25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving garnished with extra parsley and red pepper flakes if desired.
NUTRITION INFORMATION
- Calories: 385 per serving
- Protein: 28g
- Carbohydrates: 22g
- Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 215mg
- Sodium: 480mg
Making It Your Own
What I appreciate about this shrimp scampi pasta is how adaptable it is to different tastes and dietary needs. If you’re watching your carbs, you can use whole wheat lasagna noodles or even zucchini slices in place of traditional pasta. For a richer version, add some cream cheese to the filling mixture – it creates an extra creamy texture that’s absolutely divine.
Shrimp Scampi Lasagna Rolls – Pasta Lover’s Dream Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Shrimp Scampi Lasagna Rolls – Pasta Lover’s Dream Recipe!
Nutrition Information
When fresh basil is in season, I love swapping the parsley for torn basil leaves. The aromatic quality it adds transforms the entire dish. If you’re feeding a crowd that enjoys some heat, increasing the red pepper flakes or adding a dash of hot sauce to the filling gives it a wonderful kick that balances the richness of the cheeses.
Serving Suggestions
This garlic butter shrimp pasta stands beautifully on its own, but I often pair it with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright citrus cut through the richness of the pasta bake perfectly. For wine lovers, a crisp Sauvignon Blanc or Pinot Grigio complements the garlic and seafood flavors wonderfully. If you’re looking for the perfect bread to serve alongside, our turmeric and black pepper sourdough makes an excellent companion with its warm spices and crusty texture.
FREQUENTLY ASKED QUESTIONS
Can I make shrimp scampi lasagna rolls ahead of time?
Absolutely! You can assemble the rolls up to a day in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, add the sauce and cheese topping and increase baking time by 5-10 minutes since you’re starting with a cold dish.
What’s the best way to store leftovers?
Store any remaining rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results, though the microwave works in a pinch. The texture is best when freshly made, but leftovers still taste wonderful.
Can I use frozen shrimp for this recipe?
Frozen shrimp work perfectly – just thaw them completely in the refrigerator overnight first. Pat them dry with paper towels before cooking to ensure they sear properly rather than steaming in their own moisture.
Conclusion
This Shrimp Scampi Lasagna Rolls – Pasta Lover’s Dream has become one of those recipes that friends and family request repeatedly. It brings together the elegance of restaurant-quality seafood pasta with the comfort of home cooking. Whether you’re new to working with shrimp or a seasoned pro, this dish is approachable and rewarding. I’d love to hear how your version turns out – share your experience in the comments below!
