Steam rising from a bubbling casserole dish, the scent of garlic and rich Alfredo sauce filling the air—honestly, Shrimp & Crab Alfredo Lasagna Roll-Ups are the kind of dinner that makes jaws drop and forks race to the table. The first time I made these, it was supposed to be a basic seafood pasta night. But let’s face it, sometimes you want to go a little extra for a special occasion—or just because. I’d been craving something creamy, seafood-packed, but with a playful twist beyond the usual fettuccine Alfredo. That’s how these roll-ups happened.
I remember scrounging through the fridge, spotting leftover crab meat from a weekend treat and a half bag of shrimp. Alfredo sauce is basically a comfort blanket in my kitchen, so that was a given. I rolled everything up in lasagna noodles (which were staring at me from the pantry), layered it with sauce and cheese, and crossed my fingers. The result? Pure magic. My family couldn’t stop raving, and I got requests for the “seafood lasagna rolls” for weeks after.
What’s awesome about Shrimp & Crab Alfredo Lasagna Roll-Ups is that they’re fancy enough for a dinner party, but honestly, you don’t need culinary school skills to pull them off. The flavor is incredible—creamy, cheesy, with sweet crab and juicy shrimp—yet it’s simple enough for a busy weeknight. If you’ve got seafood lovers, picky eaters, or just want to treat yourself to something special, this is the recipe you’ll want to bookmark. I’ve tested it a bunch of times (including tweaking the sauce and fillings), and it never disappoints. Trust me, this is one seafood pasta dish you’ll crave again and again.
Why You’ll Love This Recipe
I’ve cooked a lot of pasta dishes, but Shrimp & Crab Alfredo Lasagna Roll-Ups always stand out for how they impress without being a headache. After testing dozens of variations, I can honestly say this one’s a keeper.
- Quick & Easy: On the table in about an hour—most of it hands-off baking time. Perfect for a weeknight treat or last-minute guests.
- Simple Ingredients: No wild goose chase at the grocery store. Everything is easy to find, and you can use frozen shrimp or canned crab in a pinch.
- Perfect for Special Occasions: Ideal for date nights, dinner parties, or celebrating “just because.” It feels gourmet, but you won’t be stuck in the kitchen all day.
- Crowd-Pleaser: Kids love the cheesy goodness, adults rave about the rich seafood flavor. This recipe never leaves leftovers for long!
- Unbelievably Delicious: The combination of shrimp and crab wrapped in tender pasta, smothered in creamy Alfredo—every bite is a little celebration.
What sets these roll-ups apart is the way the seafood melds with the Alfredo sauce. Rolling the noodles ensures every forkful gets a perfect balance of shrimp, crab, and sauce. I blend the cottage cheese (if you swap it in) for extra smoothness, and a sprinkle of parmesan on top adds that irresistible golden crust. It’s not just another seafood pasta—the roll-up style makes it fun and elegant, plus you can prep it ahead for stress-free entertaining.
If you’ve ever wanted restaurant-worthy comfort food at home, this recipe’s your ticket. It’s the kind of dish that makes you close your eyes and savor every flavor, whether you’re sharing with friends or sneaking seconds solo. Trust me, you’re gonna love it!
Ingredients Needed
This recipe uses straightforward ingredients that come together to deliver bold flavors and satisfying texture—without any fuss. Most of these are pantry staples or easy finds at the local store, and I’ll throw in some quick tips for substitutions and sourcing.
For the Filling
- 1 pound (450g) shrimp, peeled, deveined, and chopped (fresh or thawed frozen; I like medium size for bite)
- 8 ounces (225g) lump crab meat (fresh, canned, or refrigerated; drain well for canned)
- 1 cup (240g) ricotta cheese (or cottage cheese, blended for smoothness)
- 1 cup (100g) shredded mozzarella cheese
- 1/4 cup (25g) grated parmesan cheese
- 2 cloves garlic, minced (adds savory depth)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a little kick)
For the Alfredo Sauce
- 2 tablespoons (28g) unsalted butter
- 2 cloves garlic, minced
- 1 cup (240ml) heavy cream (or half-and-half for lighter sauce)
- 1 cup (100g) grated parmesan cheese (use real parmesan, not the shaker stuff!)
- 1/4 teaspoon ground nutmeg (optional, but adds warmth)
- Salt & pepper to taste
Pasta & Assembly
- 12 lasagna noodles (regular or oven-ready, cooked al dente)
- 1/2 cup (50g) shredded mozzarella cheese (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Ingredient Tips & Substitutions
- Shrimp: If you’re short on time, pre-cooked shrimp works. Just chop and add to filling.
- Crab: I prefer lump crab for texture, but imitation crab (surimi) works for budget-friendly swaps.
- Ricotta/Cottage Cheese: Blend cottage cheese until smooth for a lighter, protein-rich filling.
- Pasta: Gluten-free lasagna noodles work great—just cook carefully so they don’t tear during rolling.
- Dairy-Free: Use plant-based cream and cheese alternatives for a dairy-free version.
If you want to play with flavors, toss in a handful of fresh spinach or swap parsley for basil. The ingredients are flexible, making this roll-up recipe adaptable for your taste or dietary needs.
Equipment Needed
- Large pot (for boiling lasagna noodles)
- Colander (for draining noodles)
- Medium skillet (for sautéing shrimp and garlic)
- Mixing bowls (one large, one medium)
- Whisk (for Alfredo sauce)
- 9×13-inch (23x33cm) baking dish (or similar casserole dish)
- Aluminum foil (for covering during baking)
- Spatula or spoon (for spreading filling)
- Sharp knife or kitchen shears (for chopping shrimp)
- Cheese grater (if using block parmesan or mozzarella)
If you don’t have a baking dish big enough, use two smaller dishes and split the roll-ups. I’ve made this in a deep pie dish before—worked just fine! For budget-friendly options, dollar-store utensils often do the trick. Keep knives sharp for easy seafood prep (a quick swipe on a sharpening stone every few uses keeps them in good shape). I always hand-wash my cheese grater to avoid bent blades.
Preparation Method
- Preheat oven to 375°F (190°C). Lightly grease your baking dish with butter or nonstick spray. This helps prevent sticking and makes for easy cleanup.
- Cook lasagna noodles: In a large pot of salted boiling water, cook noodles until al dente (about 8-10 minutes). Drain and lay them out flat on a baking sheet or clean towel. (Tip: Drizzle with a little olive oil to keep them from sticking together.)
- Prepare seafood filling: In a skillet over medium heat, add 1 tablespoon butter. Sauté chopped shrimp and garlic for 2-3 minutes, just until shrimp turns pink and opaque. Remove from heat and let cool slightly.
- Mix filling: In a large bowl, combine cooked shrimp, crab meat, ricotta cheese, mozzarella, parmesan, parsley, salt, pepper, and red pepper flakes. Stir everything together until well mixed. (If using cottage cheese, blend first for a smooth texture.)
- Make Alfredo sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant. Pour in heavy cream, whisking constantly. Bring to a gentle simmer, then add parmesan and nutmeg. Whisk until sauce is smooth and slightly thickened (about 4-5 minutes). Season with salt and pepper to taste. Remove from heat.
- Assemble roll-ups: Spread about 2 tablespoons of seafood filling onto each lasagna noodle, then roll up gently from one end to the other. Place each roll seam-side down in the prepared baking dish.
- Top with sauce and cheese: Pour Alfredo sauce evenly over roll-ups. Sprinkle with extra mozzarella and a little parmesan for a bubbly, golden crust.
- Bake: Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and lightly golden. (Look for bubbling sauce around the edges and golden spots on top.)
- Garnish and serve: Sprinkle with fresh parsley for color and freshness. Let cool for 5-10 minutes before serving—this helps the rolls hold together.
If your roll-ups are falling apart, try letting the noodles cool a bit more before filling. If your Alfredo sauce thickens too much, whisk in a splash of milk. I’ve found assembling on wax paper makes cleanup easier. And don’t worry if the rolls aren’t perfect—rustic is beautiful!
Cooking Tips & Techniques
Making Shrimp & Crab Alfredo Lasagna Roll-Ups isn’t complicated, but it pays to know a few tricks.
- Don’t Overcook Seafood: Shrimp gets tough fast. Just a few minutes in the skillet—they finish cooking in the oven. I learned this the hard way with rubbery shrimp once!
- Al Dente Noodles Only: Slightly undercooked noodles hold their shape better when rolling and baking. If they’re too soft, they’ll tear and get mushy.
- Layer the Sauce: Pour a little Alfredo on the bottom of the dish before adding rolls—prevents sticking and makes the roll-ups extra moist.
- Let Filling Cool: Warm filling can make noodles soft and hard to roll. Let shrimp mixture cool a bit before assembling.
- Multitask: While noodles boil, prep shrimp and sauce. Saves time and keeps things moving.
- Troubleshooting: If sauce gets lumpy, whisk vigorously or strain through a fine mesh. If filling seems watery, add a little extra cheese.
- Consistency: Stick to the measurements for cheese and cream. Too much liquid = runny roll-ups, too little = dry filling.
I’ve had a batch turn out a little bland once—so don’t skimp on the garlic and parmesan! These tips come from plenty of trial and error, and now I always get consistent, delicious results (even when doubling for a big crowd).
Variations & Adaptations
One of the best parts of Shrimp & Crab Alfredo Lasagna Roll-Ups is how easy they are to customize. Here are my favorite ways to switch things up:
- Low-Carb: Swap lasagna noodles for thinly sliced zucchini or eggplant. Roast slices first to soften, then assemble as usual.
- Spicy Cajun: Add 1 teaspoon Cajun seasoning to the filling and sauce for a kick. Top with sliced green onions after baking.
- Vegetarian: Skip the shrimp and crab. Fill with sautéed mushrooms, spinach, and ricotta for a hearty meatless version.
- Dairy-Free: Use vegan cheese and coconut cream for Alfredo. I’ve tried this with Daiya cheese and it’s surprisingly creamy!
- Seasonal Twist: Add a handful of fresh spinach or sun-dried tomatoes to the filling—especially tasty in summer.
I once tossed in leftover lobster with the crab and shrimp for a holiday dinner—major hit! Feel free to adjust for allergies (swap almond milk in the sauce, use gluten-free noodles, or skip shellfish for other proteins). This recipe’s a blank canvas for your favorite flavors.
Serving & Storage Suggestions
For the best presentation, serve Shrimp & Crab Alfredo Lasagna Roll-Ups hot and fresh from the oven. The cheese should be bubbling, and the rolls easy to plate without falling apart. If you want restaurant vibes, garnish with extra parsley and a sprinkle of parmesan.
- Serving temperature: Hot, straight from the oven for maximum flavor.
- Presentation: Plate individually or in pairs, ladle a little extra Alfredo sauce on top, and add a lemon wedge for brightness.
- Pairings: Serve with a crisp green salad, roasted asparagus, or garlic bread. A glass of Chardonnay or sparkling water with lemon works great too.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. They reheat well in the microwave or a covered dish in the oven at 350°F (175°C) for 15-20 minutes.
- Freezing: Roll-ups freeze nicely—wrap tightly and store up to 2 months. Thaw overnight in the fridge before reheating.
Honestly, the flavors get even richer after a day in the fridge as the sauce and seafood meld. Just be sure to warm slowly so the seafood stays tender.
Nutritional Information & Benefits
| Serving Size | Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|---|
| 2 roll-ups | ~420 | 30g | 28g | 22g |
Shrimp & Crab Alfredo Lasagna Roll-Ups are packed with lean protein from seafood and cheese. Shrimp is low in calories and rich in selenium, while crab offers omega-3s and vitamin B12. Ricotta or cottage cheese adds calcium and extra protein. For gluten-free diets, swap noodles for veggie slices. Watch out for shellfish and dairy allergens—substitute as needed for safety.
From a wellness perspective, this recipe balances indulgence with nutrition. I love that you can make it lighter by using reduced-fat cheese or adding veggies. It’s comfort food that doesn’t weigh you down!
Conclusion
If you’re craving a dinner that feels gourmet but doesn’t ask for hours in the kitchen, Shrimp & Crab Alfredo Lasagna Roll-Ups are the answer. They’re rich, creamy, and loaded with bright seafood flavor—honestly, the kind of meal that gets everyone excited.
Feel free to play with the fillings, swap noodles, or add your favorite herbs. I love this recipe because it’s always a hit, whether I’m cooking for a crowd or just treating myself. The roll-up style makes it easy to serve and portion, and cleanup is a breeze.
Give these a try, and let me know how you make them your own! Drop a comment below with your favorite variation, share with friends, or tag me if you post your creation. Can’t wait to hear what you think—happy rolling and happy eating!
Frequently Asked Questions
Can I use pre-cooked shrimp for the filling?
Yes! Just chop and add to the filling—no need to sauté. It’ll finish heating through in the oven.
What’s the best crab to use for these roll-ups?
Lump crab gives the best texture, but canned or even imitation crab works if you’re on a budget or short on time.
Can I make these ahead of time?
Definitely. Assemble roll-ups and refrigerate (covered) up to 24 hours before baking. Add 5-10 minutes to the bake time if cold.
How do I freeze leftovers?
Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and reheat gently in the oven.
Are these roll-ups gluten-free?
They can be! Use gluten-free lasagna noodles or substitute with thinly sliced roasted zucchini or eggplant.
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Shrimp & Crab Alfredo Lasagna Roll-Ups
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
These gourmet lasagna roll-ups are filled with shrimp, crab, creamy ricotta, and mozzarella, then smothered in homemade Alfredo sauce. Elegant enough for a dinner party but easy enough for a weeknight, this seafood pasta dish is sure to impress.
Ingredients
- 1 pound shrimp, peeled, deveined, and chopped (fresh or thawed frozen)
- 8 ounces lump crab meat (fresh, canned, or refrigerated; drain well for canned)
- 1 cup ricotta cheese (or cottage cheese, blended for smoothness)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (for Alfredo sauce)
- 1 cup heavy cream (or half-and-half)
- 1 cup grated parmesan cheese (for Alfredo sauce)
- 1/4 teaspoon ground nutmeg (optional)
- Salt & pepper to taste (for Alfredo sauce)
- 12 lasagna noodles, cooked al dente
- 1/2 cup shredded mozzarella cheese (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles in a large pot of salted boiling water until al dente (8-10 minutes). Drain and lay flat on a baking sheet or towel.
- In a skillet over medium heat, melt 1 tablespoon butter. Sauté chopped shrimp and garlic for 2-3 minutes, until shrimp turns pink. Remove from heat and let cool.
- In a large bowl, combine cooked shrimp, crab meat, ricotta cheese, mozzarella, parmesan, parsley, salt, pepper, and red pepper flakes. Mix well.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute. Pour in heavy cream, whisking constantly. Bring to a gentle simmer, then add parmesan and nutmeg. Whisk until smooth and slightly thickened (4-5 minutes). Season with salt and pepper. Remove from heat.
- Spread about 2 tablespoons of seafood filling onto each lasagna noodle. Roll up gently from one end to the other. Place seam-side down in the prepared baking dish.
- Pour Alfredo sauce evenly over roll-ups. Sprinkle with extra mozzarella and a little parmesan.
- Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and lightly golden.
- Sprinkle with fresh parsley. Let cool for 5-10 minutes before serving.
Notes
For gluten-free, use gluten-free lasagna noodles or thinly sliced roasted zucchini. Pre-cooked shrimp can be used for convenience. Let filling cool before assembling to prevent noodles from tearing. Pour a little Alfredo sauce on the bottom of the dish before adding roll-ups for extra moisture. Roll-ups can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 420
- Sugar: 3
- Sodium: 820
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
Keywords: seafood lasagna, shrimp crab lasagna, Alfredo roll-ups, gourmet pasta, easy seafood dinner, creamy lasagna, special occasion recipe
