The Comfort Spoon

Garlic Butter Shrimp Lasagna Rolls: Your New Favorite Comfort Food Upgrade

Hey there, friend! Anna here. Can we talk for a second about that beautiful, sometimes intimidating, box of lasagna noodles sitting in your pantry? We all love a classic, bubbling tray of lasagna, but let’s be real—sometimes you want all that cheesy, carb-y goodness without committing to a whole pan. And sometimes, you want to feel just a little bit fancy on a Tuesday night without doing a whole lot of extra work. Enter the hero we all need: Garlic Butter Shrimp Lasagna Rolls.

Imagine this: tender, garlicky shrimp and a trio of creamy cheeses, all snugly wrapped inside a lasagna noodle. Each individual roll is like a precious, edible gift, smothered in a luxuriously simple Parmesan white sauce that bubbles and browns in the oven. It’s elegant enough to make your dinner guests think you’ve been slaving away, but the truth? It’s pure, uncomplicated joy on a plate. This recipe is my love letter to effortless entertaining and treating yourself to something truly special. It’s cozy comfort food wearing its Sunday best. So, tie on that apron, and let’s turn a simple pasta night into a memory you’ll want to recreate again and again.

The Night of the “Fancy” Frozen Shrimp

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This recipe was born from a happy accident and a serious craving. A few years ago, I had planned a big, elaborate seafood feast for some friends, but a snowstorm blew in (the kind that makes you want to cancel all plans and live in sweatpants). My fancy, fresh fish market trip was out of the question. I was left staring into my freezer, which held two things: a bag of frozen shrimp (my weeknight lifesaver) and a box of lasagna noodles. Challenge accepted.

I decided to combine the two concepts—lasagna’s comforting structure with the quick-cooking elegance of shrimp. As the garlic butter hit the pan and the scent filled my kitchen, the stress of the changed plans melted away. Rolling those noodles felt strangely therapeutic, like crafting little parcels of promise. When my friends arrived, snow-dusted and hungry, the sight of these golden, bubbling rolls elicited actual “oohs” and “aahs.” It was a powerful reminder that magic isn’t about the most expensive ingredients or the most complex techniques. It’s about the love and creativity you stir into the pot. That stormy night dinner is now a legend in our friend group, and I’m so thrilled to share that magic with you.

What You’ll Need to Make Magic

Here’s your shopping list for savory, cheesy perfection. Don’t stress about perfection—this is a wonderfully flexible recipe!

For the Garlic Butter Shrimp Filling:

• 9 lasagna noodles: The blank canvas! No-boil noodles work in a pinch, but I find traditionally boiled ones are more pliable for rolling. Pro tip: cook them in well-salted water just until al dente, then lay them flat on a clean kitchen towel to prevent sticking.
• 1 lb (450g) shrimp, peeled, deveined, and chopped: I use medium-large shrimp for great texture. Frozen, thawed shrimp are absolutely fine here—just pat them very dry. For a shortcut, look for pre-cooked salad shrimp; just fold them in at the end without sautéing.
• 2 tbsp butter: The start of all good things. This creates the luxurious base for our shrimp.
• 2 garlic cloves, minced: Fresh is best here for that bright, punchy flavor. Don’t be shy!
• 1 cup ricotta cheese: The creamy, dreamy binder. Full-fat ricotta gives the richest flavor and texture. If you’re feeling adventurous, try substituting with goat cheese for a tangy twist.
• 1 cup shredded mozzarella: For that iconic, stretchy cheese pull. I like to shred a block myself, as pre-shredded cheese often has anti-caking agents that can make it less melty.
• 1/4 cup grated Parmesan: The salty, nutty flavor booster. Use the good stuff you grate yourself from a wedge—it makes a world of difference.
• Salt, pepper, and a pinch of red pepper flakes: The flavor trifecta. The pepper flakes don’t make it spicy, just deeply flavorful. Promise!

For the Simple Parmesan White Sauce:

• 2 tbsp butter & 2 tbsp flour: This is our roux, the heart of the sauce. Cooking it for a full minute gets rid of the raw flour taste and ensures a smooth, lump-free sauce.
• 1 ½ cups milk: Whole milk makes the creamiest sauce, but 2% works beautifully too. Warm it slightly before adding for an even smoother result.
• 2 garlic cloves, minced: Double the garlic, double the happiness. It infuses the sauce with incredible aroma.
• 1/4 cup grated Parmesan: Stirred in at the end, it thickens and seasons the sauce perfectly.
• Salt & pepper to taste: Season in layers! Taste after adding the Parmesan before adding more salt.

Let’s Roll! Your Step-by-Step Guide

Follow these steps, and you’ll be a lasagna roll pro in no time. I’m right here with you, whispering chef-ly encouragements!

1. Prep Your Noodles & Shrimp: Cook your lasagna noodles according to package directions, aiming for al dente. They’ll cook more in the oven, so undercooking slightly is smart. Drain and lay them flat on a towel. While they cool, pat your shrimp very dry and give them a rough chop—you want nice, bite-sized pieces.
2. Sauté the Shrimp to Garlicky Perfection: In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and red pepper flakes, letting them sizzle for just 30 seconds until fragrant—don’t let the garlic brown! Toss in the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes, just until they turn pink and opaque. Transfer to a bowl and let them cool for 5 minutes. (This cooling step is crucial so we don’t melt the cheese when we mix!)
3. Create the Dreamy Filling: In a large mixing bowl, combine the ricotta, shredded mozzarella, and grated Parmesan. Add the slightly cooled shrimp and garlic butter from the skillet (all those juices are flavor gold!). Gently fold everything together until just combined. Give it a taste—this is your moment to adjust seasoning. It should be delicious on its own!
4. The Fun Part: Rolling: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coating of non-stick spray or a brush of olive oil. Lay a lasagna noodle flat on your work surface. Spread a generous, even layer of the shrimp and cheese mixture over the entire noodle, all the way to the edges. Starting at one end, roll it up snugly (but not tight enough to squeeze the filling out). Place it seam-side down in your prepared dish. Repeat with the remaining noodles—you should get 9 beautiful rolls.
5. Whip Up the Simple White Sauce: Now, for the silky blanket. In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the flour and cook, whisking constantly, for about 1 minute. It will look like a pasty clump—that’s perfect! Slowly, and I mean slowly, pour in the milk while whisking vigorously. This is the secret to no lumps. Add the minced garlic. Keep whisking as the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat and whisk in the 1/4 cup of Parmesan until melted. Season with salt and pepper.
6. Assemble and Bake: Pour about half of the white sauce into the bottom of the baking dish, around the rolls. Spoon the remaining sauce evenly over the tops of the rolls, making sure each one is covered. This keeps them moist! Cover the dish tightly with aluminum foil. Bake for 20-25 minutes, until the sauce is bubbling and the rolls are heated through. For a gorgeous golden top, remove the foil and broil for 2-3 minutes, watching closely so they don’t burn.

Plating Your Masterpiece

Presentation is part of the fun! Use a spatula to carefully lift out 2-3 rolls per person. Spoon any extra sauce from the dish over the top. Finish with a shower of fresh chopped parsley or basil for a pop of color and freshness, and an extra sprinkle of Parmesan cheese. I love serving these with a simple, crisp green salad dressed with lemon vinaigrette to cut through the richness, and a slice of crusty, warm bread for soaking up every last drop of that garlicky sauce. It’s a complete, stunning meal that looks like you tried way harder than you actually did!

Make It Your Own: Delicious Twists

This recipe is a fantastic blueprint. Play with it!

• Spinach & Artichoke: Stir a 10-oz box of thawed, squeezed-dry frozen spinach and 1/2 cup chopped marinated artichoke hearts into the cheese mixture. A true crowd-pleaser!
• Lobster or Crab Luxe: For a super special occasion, swap the shrimp for an equal amount of chopped cooked lobster or lump crab meat. Pure decadence.
• Sun-Dried Tomato & Basil: Add 1/3 cup chopped sun-dried tomatoes (oil-packed, drained) and 1/4 cup fresh chopped basil to the filling for a Mediterranean vibe.
• Lightened Up: Use part-skim ricotta and mozzarella, and swap the white sauce for 2 cups of your favorite jarred marinara or Alfredo sauce. Still incredibly delicious!
• Mushroom Lover’s: Sauté 8 oz of finely chopped mushrooms (like cremini) with the garlic until golden, then mix them with the shrimp or use them in place of the shrimp for a vegetarian version.

Anna’s Kitchen Notes

This recipe has evolved so much since that first snowy night! I’ve learned that letting the shrimp mixture cool completely before rolling is the ultimate pro-move—it makes the rolls so much easier to assemble neatly. Also, if you’re prepping ahead, you can assemble the entire dish (rolls + sauce) cover it, and refrigerate it for up to 24 hours before baking. Just add 5-10 extra minutes to the baking time since it’s going in cold.

One of my favorite kitchen memories is of my niece, who claimed to not like “fancy cheese” or shrimp, devouring two of these rolls and then asking if she could have the recipe. It just goes to show that when you wrap something in pasta, magic happens. Don’t be afraid to get your hands a little messy and have fun with it. Cooking is about joy, remember?

Your Questions, Answered

Q: My sauce turned out lumpy! What did I do wrong?
A: The most common culprit is adding the milk too quickly to the roux (butter+flour mix). The key is a slow, steady stream while whisking constantly. If you do get small lumps, don’t panic! Just strain the sauce through a fine-mesh sieve into the baking dish. No one will ever know.

Q: Can I make these ahead of time and freeze them?
A: Absolutely! Assemble the rolls in a freezer-safe baking dish, cover with sauce, then wrap tightly with both plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, adding a few extra minutes as needed.

Q: My rolls are falling apart/unrolling. Help!
A: Two tips: 1) Ensure your noodles are completely cool and dry before spreading the filling. A wet noodle is a slippery noodle. 2) Don’t overfill them! A 1/3 to 1/2 cup of filling per noodle is plenty. Placing them seam-side down in the dish, packed snugly together, helps them stay put.

Q: What’s the best way to reheat leftovers?
A> To preserve that perfect texture, reheat individual portions in the microwave at 50% power, covered, until warm. For a larger portion, cover the dish with foil and reheat in a 350°F oven for 15-20 minutes. A splash of milk or water can help loosen the sauce if needed.

Nutritional Information*

*Please note: This is an estimate provided for informational purposes. Actual values will vary based on specific ingredients used.

Per Roll (1 of 9 rolls): Calories: ~360 | Protein: 24g | Carbohydrates: 26g | Fat: 18g | Fiber: 1g

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Serves: 4-6

Final Thoughts

There’s just something extra special about a recipe that feels a little fancy but still wraps you up like your coziest blanket. These Garlic Butter Shrimp Lasagna Rolls do exactly that. They’re comforting, creamy, garlicky, and indulgent in the very best way—yet still simple enough to pull off on a weeknight when you want dinner to feel like an occasion.

I love how each little roll is its own perfect portion of joy, tucked into tender pasta and swimming in that dreamy Parmesan sauce. It’s the kind of dish that makes people slow down at the table, close their eyes for a second after the first bite, and say, “Okay… this is really good.”

Whether you make these for guests, for a date night at home, or just because Tuesday needed a glow-up, I hope they bring a little extra warmth and pride into your kitchen. And if you do try them, I’d love to know how it went—what twists you added, who you shared them with, or if you quietly went back for seconds (or thirds).

From my cozy kitchen to yours, happy cooking, friend. May your sauce be silky, your shrimp be tender, and your pasta nights forever be deliciously memorable. 💛🍤🍝