Shrimp and Spinach Alfredo Rollups recipe
These Shrimp and Spinach Alfredo Rollups are a delicious and comforting dish, combining tender shrimp, fresh spinach, and creamy Alfredo sauce rolled up in lasagna noodles. The dish is baked to perfection with a golden, bubbly top. It’s a perfect choice for dinner parties or family meals, offering both elegance and comfort in every bite.
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Ingredients:
For the Rollups:
8-10 lasagna noodles
1 lb (450g) shrimp, peeled and deveined
2 cups fresh spinach, chopped
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
For the Alfredo Sauce:
1 cup heavy cream
2 tbsp olive oil
2 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
Instructions:
Prepare the Lasagna Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions (usually 8-10 minutes). Drain and set aside on a parchment-lined tray to avoid sticking.
Cook the Shrimp:
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the shrimp, season with garlic powder, salt, black pepper, and optional red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and set aside.
Saute the Spinach:
In the same skillet, add the chopped spinach and sauté for 2 minutes until wilted. Remove from heat.
Make the Alfredo Sauce:
In a separate saucepan, melt the butter over medium heat.
Add the minced garlic and cook for about 1 minute, until fragrant.
Pour in the heavy cream, stirring occasionally. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens slightly.
Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using), and cook for another 2-3 minutes until smooth and creamy. Remove from heat.
Assemble the Rollups:
Preheat the oven to 375°F (190°C).
On a flat surface, lay a lasagna noodle and place a few shrimp, some sautéed spinach, and a spoonful of Alfredo sauce in the center. Roll the noodle tightly and place it seam-side down in a greased 9×13-inch baking dish.
Repeat with the remaining noodles and ingredients.
Top with Sauce and Bake:
Pour the remaining Alfredo sauce over the rolled-up noodles in the baking dish.
Sprinkle with extra Parmesan cheese and cover the dish with aluminum foil.
Bake in the preheated oven for 20-25 minutes, until bubbly and golden.
Serve:
Let the rollups cool for a few minutes before serving.
Notes:
Substitute for Shrimp: You can replace shrimp with chicken breast or ground turkey for a different flavor.
Make-Ahead: You can assemble the rollups a day ahead, cover them, and refrigerate until you’re ready to bake them. Add a few extra minutes to the baking time if you’re cooking from cold.
Vegetarian Version: Omit the shrimp and add extra vegetables like mushrooms, zucchini, or bell peppers.
Tips:
For a crispier top, uncover the rollups during the last 5 minutes of baking.
Be careful not to overcook the shrimp to prevent them from becoming tough.
If you prefer a lighter sauce, substitute the heavy cream with half-and-half or whole milk.
Nutritional Info(per serving, based on 6 servings):
Calories: 490 kcal
Protein: 31g
Fat: 27g
Carbohydrates: 34g
Fiber: 2g
Sugar: 3g
Cholesterol: 140mg
Sodium: 760mg
Calcium: 290mg
This recipe brings a rich, creamy texture and a nice balance of shrimp and spinach, making it both a satisfying and indulgent meal!