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Creamy Shrimp & Crab Alfredo Lasagna Roll-Ups: A Seafood Lover’s Dream

There is something undeniably luxurious about the combination of sweet crab and tender shrimp swimming in a velvety white sauce. It brings to mind white tablecloths and seaside dining, yet this dish is surprisingly at home in your own kitchen on a Tuesday night.

I created this recipe because I love the comfort of a baked pasta dish but wanted to break away from the heavy tomato-and-beef standard. These roll-ups offer the best of both worlds: the cozy, bubbling warmth of a casserole and the elegant, briny brightness of seafood. When you pull the baking dish from the oven, with the cheese golden and crispy at the edges and the sauce still simmering, the aroma of garlic, butter, and parmesan is enough to bring everyone to the table immediately.

Why You’ll Love This

Individual Portions: Unlike a traditional messy slice of lasagna that slides all over the plate, these roll-ups hold their shape beautifully, making plating easy and elegant.
The “Fancy” Factor: While the technique is straightforward, the result looks incredibly impressive. It is the perfect centerpiece for an anniversary dinner or a dinner party where you want to show off just a little.
Velvety Comfort: The homemade Alfredo sauce is far superior to anything in a jar. It clings to the noodles and seafood, providing a rich, creamy bite every time.
Versatile Leftovers: These reheat surprisingly well for a cream-based dish, meaning tomorrow’s lunch might be even better than tonight’s dinner.

The Convert

I once served this to my father-in-law, a man who firmly believes that if pasta doesn’t have red meat sauce, it isn’t dinner. He looked at the bubbling white dish with some skepticism, likely wishing for a Bolognese. After one bite, the conversation stopped. He finished his portion, reached for the serving spoon, and took a second roll without saying a word. Later, while scraping the last bit of creamy sauce from his plate with a piece of crusty bread, he admitted it was the best lasagna he had eaten in years. It’s rich enough to satisfy the heartiest appetite.

What Makes It Special

Lump Crab Meat: This adds a distinct sweetness and delicate texture that elevates the dish above standard pasta bakes.
Ricotta & Spinach Base: The filling isn’t just seafood; it is anchored by a fluffy ricotta mixture speckled with spinach for color and an earthy balance.
Fresh Garlic: We use it in both the filling and the sauce. It cuts through the richness of the cream and bridges the gap between the pasta and the seafood.
Real Parmesan: Using aged Parmesan adds a salty, nutty punch that melts into the sauce, creating that signature Alfredo flavor profile.

Making It Happen

Start by getting a large pot of salted water boiling for your lasagna noodles. You want to cook these just to al dente—they should still have a bit of a bite since they will finish cooking in the oven. While those are bubbling away, you can prepare your filling.

In a mixing bowl, combine your ricotta, an egg to bind it, plenty of mozzarella, and your seasonings. This is where you gently fold in the sautéed shrimp and the crab meat. Be gentle here; you want distinct chunks of seafood, not a paste. If you are using spinach, squeeze every drop of water out of it before adding it to the bowl.

Once your noodles are drained and laid out flat on a baking sheet (to prevent sticking), spread a generous layer of the cheesy seafood mixture along the length of each noodle. Roll them up firmly but not too tight, and nestle them seam-side down in a baking dish that you have prepared with a little bit of sauce on the bottom.

Finally, make the Alfredo. Melt butter in a saucepan, whisk in the garlic until fragrant, and pour in the heavy cream. Let it simmer until it thickens slightly, then whisk in the Parmesan until smooth. Pour this liquid gold over the rolls, top with extra mozzarella, and bake until the top is spotty brown and the sauce is bubbling.

You Must Know

Dry Your Seafood: If you are using thawed shrimp or crab, pat them dry with paper towels before mixing. Excess water will seep out during baking and make your sauce runny.
Don’t Overstuff: It is tempting to load the noodles, but if they are too full, the filling will squeeze out the sides during rolling. A thin, even layer is best.
Room Temperature Cheese: If making the sauce from scratch, let your cream and cheese come to room temperature first. This prevents the sauce from “breaking” or becoming grainy.
Salt With Caution: Parmesan and crab are naturally salty. Taste your filling before adding extra salt to avoid over-seasoning.

Serving Ideas

Because this dish is incredibly rich, you need sides that provide contrast.

The Side: A crisp arugula salad with a sharp lemon vinaigrette is ideal. The acid and bitterness cut right through the heavy cream sauce.
The Bread: Garlic bread is classic, but a plain crusty baguette is also lovely for soaking up the Alfredo without competing with the flavors.
The Drink: Pair this with a dry, crisp white wine. A Pinot Grigio or a Sauvignon Blanc works wonders here. If you prefer red, go for a very light Pinot Noir.

Make It Different

The Protein Swap: Not a fan of crab? You can double the shrimp, or swap the seafood entirely for shredded rotisserie chicken for a “Chicken Alfredo” version.
Lighten It Up: You can substitute half-and-half for the heavy cream, though the sauce will be thinner. You can also use cottage cheese blended smooth instead of ricotta for higher protein.
Gluten-Free: Use gluten-free lasagna noodles and ensure your flour (if using a roux) is a gluten-free all-purpose blend.
Vegetable Boost: Add sautéed mushrooms or finely chopped artichoke hearts to the filling for more texture and veggie volume.

Storage and Reheating Tips

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Cream sauces can sometimes separate when cold.

When reheating, avoid the microwave if possible, as it tends to make the seafood rubbery. Instead, place the rolls in a small baking dish, splash a tablespoon of milk or water over the top to loosen the sauce, cover with foil, and bake at 350°F (175°C) for about 15–20 minutes until heated through.

Success Tips

Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping in the bag. This starch prevents the cheese from melting into a smooth sauce. Buy a block and grate it yourself.
The Noodle Trick: After boiling, rinse the noodles in cool water to stop the cooking, then lay them flat on parchment paper. If you leave them in a colander, they will stick together in a giant clump.

Frequently Asked Questions

Can I use imitation crab meat?

Yes, you can. It is a budget-friendly option and holds its shape well. However, it tends to be sweeter than real crab, so you may want to add a squeeze of lemon juice to the filling to balance it.

Can I make this ahead of time?

Absolutely. You can assemble the rolls and place them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When you are ready to eat, make the Alfredo sauce fresh, pour it over, and bake. You may need to add 10 minutes to the baking time if the dish is cold.

My sauce is too thick, what do I do?

If your Alfredo sauce becomes like glue, whisk in a little pasta water or warm milk, a tablespoon at a time, until it reaches your desired consistency.

Can I use frozen spinach?

Yes, frozen spinach works perfectly. The most important step is thawing it completely and squeezing out absolutely all the liquid using a kitchen towel.

What size shrimp should I use?

Since they go inside the roll, small shrimp (salad shrimp) or medium shrimp cut into bite-sized pieces work best. You want the filling to be relatively smooth so the noodle rolls easily.

Recipe: Shrimp & Crab Alfredo Lasagna Roll-Ups

Prep time: 25 minutes

Cook time: 35 minutes

Total time: 1 hour

Servings: 8 rolls

Category: Dinner

Difficulty: Intermediate

Cuisine: Italian-American

Yield: 8 Rolls

Ingredients

8-10 Lasagna noodles (boil a few extras in case of tearing)
1 lb (450g) Shrimp, peeled, deveined, and chopped (raw or pre-cooked)
8 oz (225g) Lump crab meat, picked over for shells
15 oz (425g) Ricotta cheese
1 large Egg, lightly beaten
10 oz (280g) Frozen spinach, thawed and squeezed very dry
2 cups (200g) Mozzarella cheese, shredded (divided)
1 cup (100g) Parmesan cheese, freshly grated (divided)
1 tbsp Olive oil
2 cloves Garlic, minced (for filling)
1 tbsp Fresh parsley, chopped
Salt and black pepper to taste

For the Alfredo Sauce:

1/2 cup (115g) Unsalted butter
2 cloves Garlic, minced
2 cups (475ml) Heavy cream
1/2 tsp Nutmeg (optional)
Salt and white pepper to taste

Directions

Prepare the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions for al dente. Drain and lay flat on parchment paper or foil to prevent sticking.
Sauté the Shrimp: In a skillet, heat the olive oil over medium heat. Add the chopped shrimp and garlic (for filling). Sauté for 2-3 minutes until shrimp is pink and opaque. If using pre-cooked shrimp, just toss them in the warm pan for a minute to remove excess moisture. Remove from heat.
Make the Filling: In a large bowl, combine the ricotta cheese, beaten egg, spinach, 1 cup of the mozzarella, 1/2 cup of the Parmesan, parsley, salt, and pepper. Stir well. Gently fold in the cooked shrimp and the crab meat.
Make the Sauce: In a saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Let it simmer for 3-5 minutes to slightly reduce. Remove from heat and whisk in the remaining 1/2 cup of Parmesan cheese until smooth. Season with nutmeg, salt, and pepper.
Assemble: Spread about 1/2 cup of the sauce onto the bottom of a 9×13 baking dish. Take a lasagna noodle and spread roughly 1/3 cup of the filling mixture evenly along the noodle. Roll it up jelly-roll style. Place the roll seam-side down in the baking dish. Repeat with remaining noodles.
Bake: Pour the remaining Alfredo sauce over the rolls. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
Serve: Let the dish rest for 5-10 minutes before serving to allow the sauce to set slightly. Garnish with extra parsley if desired.

Notes

If you are short on time, you can use a high-quality jarred Alfredo sauce, but the homemade version provides a much richer flavor profile. If using raw shrimp, ensure they are chopped small enough to cook through if you skip the sauté step, though pre-cooking guarantees perfect texture.

Nutrition Information

Serving size: 1 Roll

Shrimp & Crab Alfredo Lasagna Roll-Ups