Garlic Parmesan Shrimp Lasagna Roll-Ups are creamy, cheesy, and packed with tender shrimp wrapped inside soft lasagna noodles. The garlic Parmesan cream bakes into a glossy sauce, while mozzarella melts over the top for a cozy seafood pasta dinner that feels special without being fussy.
Quick Overview
Flavor/texture: Buttery shrimp, creamy garlic Parmesan sauce, tender pasta, melty mozzarella
Difficulty: Easy to moderate
Best for: Weeknight seafood dinners, date-night pasta, cozy baked pasta recipes
Method: Sear shrimp, make cream sauce, roll noodles, bake until bubbly
Timing: Prep Time: 15 min. Cook Time: 20 min. Total Time: 35 min.
Servings: 4
Nutrition: Approx. 540 Calories | 34g Protein per serving
What This Is and Why You’ll Love It
- Garlic Parmesan Shrimp Lasagna Roll-Ups are a creamy seafood lasagna twist made with whole shrimp tucked inside lasagna noodles.
- The sauce is rich and velvety from heavy cream and Parmesan, but parsley keeps the finish fresh.
- Shrimp cook quickly, making this baked pasta feel elegant without a long prep time.
- The roll-up shape makes it easier to serve than a full layered lasagna.
- Mozzarella melts over the top for that bubbly baked pasta finish.
- It is perfect when you want comfort food with a seafood-dinner feel.
- For another creamy shrimp dinner idea, try this Marry Me Shrimp Pasta Skillet.
Ingredients
• 1 lb large shrimp, peeled and deveined
• 6 lasagna noodles, cooked
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley
Key ingredients
Large shrimp: Use peeled and deveined shrimp for the easiest prep. They should turn pink, opaque, and curl into a loose “C” shape when cooked.
Lasagna noodles: Cooked noodles make the roll-ups soft, flexible, and easy to wrap around the shrimp.
Garlic: Fresh minced garlic gives the cream sauce its warm, savory base.
Heavy cream: This creates the smooth, rich sauce that coats the roll-ups.
Parmesan cheese: Parmesan thickens the sauce slightly and adds salty, nutty flavor.
Mozzarella: A little mozzarella on top gives the dish its melted, bubbly finish.
Substitutions
- Use medium shrimp if that is what you have, but avoid overcooking since smaller shrimp cook faster.
- Freshly grated Parmesan melts more smoothly, but pre-grated Parmesan can still work if stirred well.
- Flat parsley can be used in place of curly parsley.
- For a slightly lighter flavor, use less mozzarella on top, but keep the listed ingredient amount unchanged in the main recipe.
- Add a pinch of red pepper flakes only as an optional serving garnish if you want heat.
How to Make It
- Sear the Shrimp
Warm the olive oil and butter in a skillet over medium heat. Add the shrimp with paprika, salt, and black pepper, then gently cook until the shrimp turn pink, opaque, and tender. Remove them from the skillet as soon as they curl into a loose “C” shape so they stay juicy. - Create the Garlic Cream
Remove the shrimp and add the garlic to the same skillet. Let it bloom for a few seconds, just until fragrant, then pour in the heavy cream and stir in the Parmesan until the sauce becomes smooth and velvety. Keep the heat gentle so the cream does not separate. - Prepare the Noodles
Lay the cooked lasagna noodles flat on a clean surface. Spoon the shrimp along each noodle, keeping the filling centered so the rolls hold their shape. Leave a little space at the edges to make rolling easier. - Roll and Sauce
Carefully roll each noodle around the shrimp and place the rolls seam side down in a baking dish. Pour the garlic Parmesan cream over the top and scatter the mozzarella evenly across the surface. - Bake Until Bubbly
Bake at 375°F for about 15 minutes, until the cheese melts and the sauce is bubbling around the edges. Finish with chopped parsley and serve warm while the cream sauce is glossy.
Pro Tips
- Pat the shrimp dry before cooking so they sear instead of steaming.
- Do not cook shrimp until tightly curled; that usually means they are overdone.
- Keep the cream sauce over medium-low heat once the cream is added.
- Stir Parmesan in gradually so it melts into the sauce smoothly.
- Lay noodles on parchment paper or a lightly oiled surface to prevent sticking.
- Place each roll seam side down so it stays closed while baking.
- Let the dish rest for 3–5 minutes before serving so the sauce settles slightly.
- For another buttery seafood idea, save this Garlic Butter Shrimp.
Variations
- Lemon garlic finish: Add a light squeeze of lemon over the finished roll-ups for brightness.
- Spicy shrimp roll-ups: Sprinkle red pepper flakes over the baked dish before serving.
- Extra cheesy version: Add a little more mozzarella on top before baking.
- Seafood mix: Pair the shrimp with crab-inspired flavors by serving it alongside Shrimp and Crab Crescent Bombs.
- Herby Parmesan: Add extra parsley at the end for a fresher finish.
What to Serve With It
- Garlic bread for scooping up the creamy sauce
- Caesar salad with crisp romaine
- Roasted asparagus
- Steamed broccoli with lemon
- A simple tomato cucumber salad
- Sautéed spinach
- Roasted zucchini
- Lemon wedges for serving
- For a more elegant seafood dinner spread, pair it with Garlic Lemon Butter Lobster Tails.
Storage
Store leftover Garlic Parmesan Shrimp Lasagna Roll-Ups in an airtight container in the refrigerator for up to 2 days. Let the dish cool before storing, but do not leave it at room temperature for too long.
Reheat gently in a covered baking dish at 325°F until warmed through. Add a small splash of cream if the sauce has thickened too much.
Freezing is not ideal because cream sauces can separate and shrimp can become rubbery after thawing. For best texture, enjoy this dish fresh or refrigerated.
Troubleshooting
- Shrimp turned rubbery: They likely cooked too long before baking. Sear only until pink and just opaque.
- Sauce looks grainy: The heat may have been too high when adding Parmesan. Use gentle heat and stir slowly.
- Roll-ups are falling apart: Make sure the noodles are not overfilled and place them seam side down.
- Sauce is too thick: Stir in a small splash of cream before pouring it over the rolls.
- Noodles are tearing: They may be overcooked or too dry. Handle them gently and keep them separated after boiling.
- Top is not bubbly: Bake a few minutes longer, watching closely so the shrimp do not overcook.
FAQs
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator, then pat them very dry before cooking so they sear properly.
How do I know when shrimp are done?
Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape. If they curl tightly into an “O,” they may be overcooked.
Can I make Garlic Parmesan Shrimp Lasagna Roll-Ups ahead of time?
You can assemble them a few hours ahead, cover, and refrigerate. Bake when ready, adding a few extra minutes if the dish is cold from the fridge.
Can I use pre-cooked shrimp?
You can, but the texture may be less tender. Warm pre-cooked shrimp only briefly in the skillet before rolling.
What kind of Parmesan works best?
Freshly grated Parmesan melts the smoothest into the cream sauce.
Can I double the recipe?
Yes. Use a larger baking dish and arrange the roll-ups in a single layer so they bake evenly.
Is this more like shrimp pasta or seafood lasagna?
It has the comfort of seafood lasagna with the ease of shrimp pasta recipes because the noodles are rolled instead of layered.
What should I do if the sauce gets too salty?
Serve with plain vegetables, salad, or unsalted pasta sides to balance the richness.
Conclusion
Garlic Parmesan Shrimp Lasagna Roll-Ups are creamy, buttery, cheesy, and full of tender seafood flavor. Save this recipe for a cozy Italian dinner, a special weeknight meal, or the next time you want shrimp pasta with a baked comfort-food twist.
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Garlic Parmesan Shrimp Lasagna Roll-Ups
Equipment
- large skillet
- baking dish
- large pot for cooking lasagna noodles
- colander
- mixing spoon
- clean work surface for assembling the roll-ups
Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 lasagna noodles, cooked
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
Instructions
- Sear the Shrimp
Warm the olive oil and butter in a skillet over medium heat. Add the shrimp with paprika, salt, and black pepper, then gently cook until the shrimp turn pink, opaque, and tender. Remove them from the skillet as soon as they curl into a loose “C” shape so they stay juicy. - Create the Garlic Cream
Remove the shrimp and add the garlic to the same skillet. Let it bloom for a few seconds, just until fragrant, then pour in the heavy cream and stir in the Parmesan until the sauce becomes smooth and velvety. Keep the heat gentle so the cream does not separate. - Prepare the Noodles
Lay the cooked lasagna noodles flat on a clean surface. Spoon the shrimp along each noodle, keeping the filling centered so the rolls hold their shape. Leave a little space at the edges to make rolling easier. - Roll and Sauce
Carefully roll each noodle around the shrimp and place the rolls seam side down in a baking dish. Pour the garlic Parmesan cream over the top and scatter the mozzarella evenly across the surface. - Bake Until Bubbly
Bake at 375°F for about 15 minutes, until the cheese melts and the sauce is bubbling around the edges. Finish with chopped parsley and serve warm while the cream sauce is glossy.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
