Shrimp & Crab Alfredo Lasagna Roll-Ups – Easy Gourmet Dinner Recipe

Big, creamy, seafood-packed lasagna roll-ups—now, that’s what I call dinner with a little drama. The first time I made Shrimp & Crab Alfredo Lasagna Roll-Ups, the smell was pure heaven: garlic, butter, and that unmistakable ocean-fresh aroma. I could barely wait to pull them from the oven. You know, there’s something just so comforting about a bubbling casserole, especially one brimming with plump shrimp and sweet crab meat tucked inside tender pasta sheets (it feels like a restaurant treat, but honestly, you can whip it up in your own kitchen—no need for white tablecloths).

I stumbled across this idea while craving seafood Alfredo but wanting something more playful than a classic pasta bowl. My family loves anything rolled up—stuffed shells, enchiladas, you name it—so lasagna roll-ups were the obvious choice. The Alfredo sauce is rich but not heavy, with a little kick of parmesan and a dash of fresh parsley. It’s the kind of dish that makes everyone linger at the table a little longer, sharing stories and scraping up every last bit of sauce.

Shrimp & Crab Alfredo Lasagna Roll-Ups are perfect for a cozy weekend, a holiday dinner, or even a special weeknight when you want to treat yourself (or impress someone!). Plus, if you’re looking for a gourmet dinner idea that’s secretly super easy, this is it. I’ve tested this recipe more times than I can count, tweaking the seafood ratio and the sauce until it hit that sweet spot—decadent but not over-the-top, fancy but totally doable. If you love creamy, cheesy comfort food with a seafood twist, trust me, these roll-ups are about to become your new favorite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 50 minutes, so you don’t have to spend your whole evening cooking (even with the gourmet vibes!).
• Simple Ingredients: Most of what you need is probably already in your fridge or pantry—no weird specialty items.
• Perfect for Entertaining: These roll-ups look impressive and taste even better, ideal for dinner parties, holidays, or just treating yourself.
• Crowd-Pleaser: Kids love the cheesy pasta, adults go nuts for the shrimp and crab—never any leftovers in my house!
• Unbelievably Delicious: Creamy Alfredo, tender seafood, and rich cheese—all rolled up into one perfect bite.

What makes my Shrimp & Crab Alfredo Lasagna Roll-Ups stand out? For one, the seafood isn’t just tossed in last-minute—it’s gently sautéed for maximum flavor, then mixed with ricotta and cheese for creamy richness. The Alfredo sauce is homemade (but super fast), so you get that authentic taste—no gloopy jarred stuff here. I always blend a little lemon zest into the crab mixture to brighten things up, and sprinkle fresh parsley over the top for color and freshness.

This isn’t just another lasagna recipe. It’s an experience: comforting, indulgent, and just a little bit fancy. You get all the classic flavors—cheesy pasta, creamy sauce—but with the added bonus of juicy shrimp and delicate crab. It’s perfect for impressing guests without breaking a sweat, or for making a regular night feel something special. I’ve made dozens of versions, and this one really nails that perfect balance between easy and gourmet.

If you’re looking for a dinner that makes you close your eyes after the first bite (yup, I’ve seen it happen at my table), this is the one. For seafood lovers, pasta fans, or anyone craving a little creamy comfort, Shrimp & Crab Alfredo Lasagna Roll-Ups are worth every single minute in the kitchen.

Ingredients Needed

This recipe uses simple, flavorful ingredients to create a mouthwatering, restaurant-quality dish you can easily make at home. Most of these are pantry staples, with just a few fresh items for that gourmet touch. Here’s what you’ll need:

• For the Roll-Ups:
  • 8 sheets lasagna noodles (regular or oven-ready, about 225g)
  • 1 cup cooked shrimp, peeled and deveined, chopped (about 150g) (I like medium-size shrimp for easy rolling)
  • 1 cup lump crab meat, picked over for shells (about 120g; fresh or good-quality refrigerated canned is best)
  • 1 cup ricotta cheese (250g; whole-milk for creaminess)
  • 1 cup shredded mozzarella cheese (115g)
  • 1/2 cup grated Parmesan cheese (50g; plus extra for topping)
  • 1 large egg (helps bind the filling)
  • 2 tablespoons chopped fresh parsley (for flavor and color)
  • 1 teaspoon lemon zest (brightens the seafood)
  • Salt & black pepper (to taste)
• For the Alfredo Sauce:
  • 3 tablespoons unsalted butter (45g)
  • 2 garlic cloves, minced
  • 1 cup heavy cream (240ml)
  • 3/4 cup grated Parmesan cheese (75g)
  • 1/4 teaspoon ground nutmeg (optional, but adds warmth)
  • Salt & white pepper (to taste)
• For Garnish:
  • Extra chopped parsley
  • Freshly cracked black pepper
  • Lemon wedges, if desired

Ingredient tips: I always use Barilla or De Cecco lasagna noodles—they don’t fall apart after boiling. For crab, Phillips is my go-to brand if I’m not using fresh. If you can’t find lump crab, imitation crab (surimi) works in a pinch, though the flavor is milder. Swap ricotta for cottage cheese if you want a lighter filling (that works surprisingly well!).

For gluten-free—use gluten-free lasagna noodles. For dairy-free—try plant-based cheese and cream (like Violife, Kite Hill, or Silk). Honestly, this filling is forgiving: you can add sautéed spinach, swap shrimp for scallops, or toss in some roasted peppers for color. If you need to stretch your seafood, add an extra spoonful of ricotta or mozzarella to the filling.

Most of these ingredients are easy to find, and you can adjust based on what’s in season or available. Fresh parsley really lifts the dish, but dried works if you’re in a pinch. Lemon zest is non-negotiable for me—it makes the seafood sing.

Equipment Needed

• Large pot (for boiling lasagna noodles; any heavy-bottomed pot works)
• Colander (for draining noodles)
• Mixing bowls (medium and large; glass or stainless steel)
• Large skillet (for sautéing shrimp and making sauce—nonstick is great)
• Whisk (for Alfredo sauce)
• Baking dish (9×13-inch or similar, glass or ceramic; I use Pyrex)
• Measuring cups and spoons
• Rubber spatula or spoon (for mixing and spreading filling)
• Sharp knife (for chopping shrimp, parsley, and zesting lemon)
• Grater (for Parmesan and lemon zest)

If you don’t have a 9×13-inch baking dish, two smaller dishes work just fine. A regular chef’s knife is more than enough for seafood prep—no fillet knife needed. For the Alfredo sauce, a simple saucepan or even the skillet you used for shrimp will do. I’ve made this in a metal roasting pan once (when my casserole dish was MIA) and it turned out just as good.

Maintenance tip: If you use nonstick pans for seafood, make sure to avoid metal utensils—they scratch easily. For budget-friendly options, I love IKEA’s glass baking dishes and OXO measuring cups. You don’t need fancy gear—just sturdy basics.

Preparation Method

1. Boil the Lasagna Noodles:
   – Bring a large pot of salted water to a boil.
   – Add 8 lasagna noodles and cook until al dente, about 8-10 minutes.
   – Drain and lay noodles flat on a clean kitchen towel to prevent sticking.
2. Prepare the Seafood Filling:
   – In a large skillet, melt 1 tablespoon butter over medium heat.
   – Add chopped shrimp and sauté for 2-3 minutes until pink and just cooked.
   – Remove from heat and let cool slightly.
   – In a mixing bowl, combine cooked shrimp, lump crab meat, ricotta cheese, mozzarella, Parmesan, egg, parsley, lemon zest, salt, and pepper.
   – Mix until evenly blended (don’t overmix or the seafood can break apart).
3. Make the Alfredo Sauce:
   – Using the same skillet, melt 2 tablespoons butter over medium heat.
   – Add garlic and sauté for 30 seconds until fragrant.
   – Pour in heavy cream and stir; bring to a gentle simmer.
   – Whisk in Parmesan cheese and nutmeg.
   – Season with salt and white pepper.
   – Simmer for 2-3 minutes until thickened (the sauce should coat the back of a spoon; if it gets too thick, add a splash of milk).
4. Fill and Roll the Lasagna Sheets:
   – Preheat oven to 375°F (190°C).
   – Lay out noodles and spread about 2-3 tablespoons of seafood filling along each sheet.
   – Carefully roll up each noodle, starting from one end, and place seam-side down into your greased baking dish.
5. Assemble the Roll-Ups:
   – Pour half of the Alfredo sauce over the roll-ups in the dish.
   – Sprinkle extra mozzarella and Parmesan on top.
6. Bake:
   – Cover with foil and bake for 25 minutes.
   – Remove foil and bake another 10 minutes until bubbly and golden.
7. Finish & Serve:
   – Let cool for 5 minutes.
   – Drizzle remaining Alfredo sauce over the roll-ups.
   – Garnish with fresh parsley, cracked pepper, and lemon wedges.

Prep notes: If your noodles stick together, dip them briefly in warm water before filling. The filling should be moist but not runny. If using pre-cooked shrimp, skip the sauté step and just chop.

Troubleshooting: If sauce breaks or looks oily, whisk in a spoonful of cold cream. If roll-ups are falling apart, let noodles cool a bit more before handling.

Personal tip: I always make the Alfredo sauce first and keep it warm on low—makes assembly way smoother.

Cooking Tips & Techniques

Here’s where a little know-how goes a long way. After dozens of batches, I’ve picked up some tricks to make these Shrimp & Crab Alfredo Lasagna Roll-Ups turn out perfect every time.

• Don’t Overcook the Seafood: Shrimp only needs a couple minutes—otherwise, it gets rubbery. Crab is already cooked, so just warm it through.
• Layer Sauce Strategically: Pour some Alfredo on the bottom of the dish before adding the roll-ups. Prevents sticking and keeps everything silky.
• Keep Noodles Separate: Lay boiled noodles flat right away and give them space so they don’t clump together (trust me, prying them apart is messy business).
• Balance Texture: For a lighter filling, swap half the ricotta with cottage cheese or Greek yogurt. For more richness, add extra mozzarella.
• Avoid Soggy Roll-Ups: Make sure your seafood is well-drained before mixing. Watery filling = limp roll-ups.

I learned the hard way that too much sauce on top can drown the pasta—so keep some for serving instead. If you’re multitasking, prep the seafood mixture while noodles are boiling and whip up the sauce last. That way, everything comes together quickly.

For even baking, arrange roll-ups snugly but not too tight in the dish. I always sprinkle a little extra cheese at the end because, well, more cheese never hurt anyone. If you want a crispy top, broil for 2-3 minutes at the end—watch closely, though!

Personal fail: Once, I tried rolling up the noodles while they were hot and burned my fingers (don’t do that!). Let them cool slightly and use a spatula to help lift.

Variations & Adaptations

Want to mix things up or adjust for dietary needs? Here are my favorite ways to customize these Shrimp & Crab Alfredo Lasagna Roll-Ups:

• Low-Carb: Use thinly sliced zucchini or eggplant instead of lasagna noodles—just roast slices first to soften.
• Gluten-Free: Choose gluten-free pasta sheets (available at most supermarkets).
• Spicy Seafood: Add a pinch of red pepper flakes to the Alfredo sauce or stir in some chopped jalapeño to the filling.
• Vegetarian: Omit seafood and fill with sautéed spinach, mushrooms, and artichoke hearts.
• Dairy-Free: Use vegan cream cheese, plant-based mozzarella, and coconut cream for the Alfredo.
• Seasonal Twist: In summer, add a handful of fresh corn kernels or cherry tomatoes to the filling.

For different cooking methods, you can prep everything in advance and bake as individual roll-ups in ramekins—makes for a beautiful presentation. If you’re allergic to shellfish, substitute cooked chicken or turkey breast—just dice and sauté briefly.

I’ve personally swapped out the crab for lobster meat once (when I got lucky at the market), and wow, it was decadent! Feel free to play around—this recipe is flexible and forgiving.

Serving & Storage Suggestions

Serve these Shrimp & Crab Alfredo Lasagna Roll-Ups piping hot, straight from the oven. I love plating them on a wide, shallow dish with a drizzle of extra Alfredo and a sprinkle of fresh parsley. Add a wedge of lemon for brightness and a dusting of parmesan for that fancy touch.

Pair with a crisp green salad (think arugula, baby spinach, or romaine) and a simple vinaigrette. Garlic bread or warm ciabatta is perfect for soaking up the sauce. For drinks, a chilled glass of Sauvignon Blanc or sparkling water with lemon is just right.

To store leftovers, cool completely and refrigerate in an airtight container for up to 3 days. You can freeze individual roll-ups tightly wrapped in foil for up to a month—just thaw overnight before reheating. Reheat in the oven (covered with foil) at 350°F (175°C) for about 15 minutes, or microwave in short bursts.

Honestly, the flavors deepen after a day in the fridge, so leftovers taste even better. If reheating, add a splash of milk or cream to keep everything creamy.

Nutritional Information & Benefits

Each serving (about 2 roll-ups) packs approximately:

• Calories: 440
• Protein: 30g
• Carbs: 32g
• Fat: 22g
• Fiber: 2g
• Sodium: 610mg

Shrimp and crab are both lean sources of protein and rich in minerals like selenium and zinc. Ricotta and mozzarella add calcium, while the Alfredo sauce provides healthy fats (in moderation). Opt for whole-milk ricotta for more protein and creaminess.

This recipe can easily be made gluten-free or low-carb by swapping noodles. The main allergens here are shellfish, dairy, and wheat—so adjust for your needs.

From a wellness perspective, seafood brings Omega-3s and important nutrients, and when paired with fresh herbs and lemon, you get a meal that feels indulgent but still has some health perks.

Conclusion

If you’re craving a dinner that’s easy, gourmet, and absolutely unforgettable, Shrimp & Crab Alfredo Lasagna Roll-Ups deliver every time. They’re loaded with creamy, cheesy goodness and tender seafood, but simple enough for anyone to make at home.

Don’t be afraid to customize—add more lemon, swap the seafood, or go gluten-free. This recipe is all about flexibility and making comfort food your own.

Personally, I love this dish for its wow-factor and the joy it brings to my table. Give it a try, share your tweaks, and let me know how your roll-ups turn out! Leave a comment below, pin this recipe for later, or tag me on social if you put your own spin on it.

Happy rolling—and happy eating!

Frequently Asked Questions

Can I use pre-cooked shrimp and crab?

Absolutely! Just chop and mix into the filling. Skip sautéing the shrimp if already cooked.

What’s the best way to prevent roll-ups from falling apart?

Let noodles cool slightly after boiling and handle gently. If they stick together, dip briefly in warm water.

Can I make Shrimp & Crab Alfredo Lasagna Roll-Ups ahead of time?

Yes, assemble everything and refrigerate (uncooked) for up to 24 hours. Bake when ready to serve.

How do I make this recipe gluten-free?

Just use gluten-free lasagna noodles. All other ingredients are naturally gluten-free.

What can I use instead of crab if I’m allergic?

Swap crab for cooked, diced chicken or extra shrimp. The flavor will be different but still delicious!

Shrimp & Crab Alfredo Lasagna Roll-Ups

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• Author: Sofia Garcia
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Big, creamy, seafood-packed lasagna roll-ups with shrimp and crab, wrapped in tender pasta and smothered in homemade Alfredo sauce. This easy gourmet casserole is perfect for cozy weekends, holidays, or special weeknights.

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Ingredients

Scale 1x2x3x

• 8 sheets lasagna noodles (about 8 ounces)
• 1 cup cooked shrimp, peeled and deveined, chopped
• 1 cup lump crab meat, picked over for shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• Salt & black pepper, to taste
• 3 tablespoons unsalted butter (for Alfredo sauce)
• 2 garlic cloves, minced
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese (for Alfredo sauce)
• 1/4 teaspoon ground nutmeg (optional)
• Salt & white pepper, to taste
• Extra chopped parsley (for garnish)
• Freshly cracked black pepper (for garnish)
• Lemon wedges, if desired

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Instructions

1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay noodles flat on a clean kitchen towel.
2. In a large skillet, melt 1 tablespoon butter over medium heat. Add chopped shrimp and sauté for 2-3 minutes until pink and just cooked. Remove from heat and let cool slightly.
3. In a mixing bowl, combine cooked shrimp, lump crab meat, ricotta cheese, mozzarella, Parmesan, egg, parsley, lemon zest, salt, and pepper. Mix until evenly blended.
4. Using the same skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and stir; bring to a gentle simmer. Whisk in Parmesan cheese and nutmeg. Season with salt and white pepper. Simmer for 2-3 minutes until thickened.
5. Preheat oven to 375°F (190°C). Lay out noodles and spread about 2-3 tablespoons of seafood filling along each sheet. Carefully roll up each noodle and place seam-side down into a greased baking dish.
6. Pour half of the Alfredo sauce over the roll-ups in the dish. Sprinkle extra mozzarella and Parmesan on top.
7. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
8. Let cool for 5 minutes. Drizzle remaining Alfredo sauce over the roll-ups. Garnish with fresh parsley, cracked pepper, and lemon wedges.

Notes

For gluten-free, use gluten-free lasagna noodles. For dairy-free, substitute plant-based cheese and cream. Let noodles cool slightly before rolling to prevent burns and sticking. If using pre-cooked shrimp, skip the sauté step. For a crispy top, broil for 2-3 minutes at the end. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: 2 roll-ups per serving
• Calories: 440
• Sugar: 3
• Sodium: 610
• Fat: 22
• Saturated Fat: 12
• Carbohydrates: 32
• Fiber: 2
• Protein: 30

Keywords: seafood lasagna, shrimp crab roll-ups, Alfredo lasagna, easy gourmet dinner, casserole, creamy pasta, holiday recipe, comfort food