Tender lasagna noodles rolled with a savory shrimp, ricotta, and mozzarella filling, smothered in a rich, homemade Alfredo sauce.
12 lasagna noodles, cooked al dente
1 tbsp olive oil
1 lb large shrimp, peeled, deveined, and chopped
1 tbsp butter
3 cloves garlic, minced
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tsp Italian seasoning
1/2 tsp paprika
Salt and black pepper, to taste
4 tbsp butter
4 cloves garlic, minced
2 cups heavy cream
1 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
1/2 tsp Italian seasoning
1 1/2 cups mozzarella cheese, shredded (for topping)
2 tbsp fresh parsley, chopped
1.Preheat oven to 375°F (190°C).
2.Cook lasagna noodles according to package directions, drain, and lay flat.
3.Sauté shrimp with butter and garlic in a skillet until pink, then remove from heat.
4.Combine shrimp, ricotta, mozzarella, Parmesan, and seasoning in a bowl.
5.Spread filling onto noodles and roll tightly.
6.Arrange rolls seam-side down in a baking dish.
7.Create Alfredo sauce by simmering butter, garlic, cream, Parmesan, mozzarella, and seasoning.
8.Pour sauce over the rolls and top with mozzarella.
9.Bake 25-30 minutes until golden and bubbly.
Ensure shrimp are well-dried before sautéing to prevent excess moisture.
Find it online: https://elitesrecipes.com/creamy-shrimp-alfredo-stuffed-shells/