This Shrimp and Crab Alfredo lasagna roll ups became a special request at my table the first winter I tried seafood in a pasta roll up format. I discovered this combination on a rainy evening when I wanted something comforting but a little more celebratory than a jarred sauce and pasta. The filling is silky from ricotta, savory from crab, and bright from bite sized shrimp. Every forkful delivers tender pasta, a lush Alfredo blanket, and a golden cheese top that makes people pause before digging in. I still remember my partner s reaction the first time they tasted it when the cheese grabbed the spoon and stretched like it was pulled from a food memory of childhood birthdays.

What makes this dish special is the balance between rich dairy and delicate seafood. The texture contrast between soft lasagna noodles and the surprising little pops of shrimp creates a satisfying mouthfeel. I often prepare this when family or friends come over because it looks impressive on the table yet is straightforward to make. It stores beautifully and reheats without losing its comfort factor. Over the years I refined the seasoning to let the seafood sing while the cheeses add smoothness rather than overpowering the shellfish. This is one of my favorite ways to make a dinner feel like a celebration without hours in the kitchen.

Ingredients

• Lasagna noodles: Use nine standard dried noodles. Buy no boil if you prefer but I recommend regular noodles cooked until pliable but not mushy so they roll easily.
• Cooked shrimp: One cup chopped. Use tail off, medium shrimp that are cooked and cooled. Fresh is great but fully thawed frozen shrimp work well.
• Crab meat: One cup. Lump or flaked crab from the market gives sweetness and body. If using imitation crab the texture will be softer and salt levels differ so taste as you go.
• Alfredo sauce: Two cups. Use a quality jarred sauce or homemade Alfredo for extra creaminess. Reserve one cup for the base of the baking dish.
• Ricotta cheese: One cup whole milk ricotta. It lightens the filling and keeps it creamy without being heavy like only mozzarella would.
• Mozzarella cheese: One cup shredded. Low moisture whole milk mozzarella melts evenly for that golden top.
• Parmesan cheese: Half cup grated. Adds nutty salty depth. Freshly grated yields the best melt and flavor.
• Garlic: One tablespoon minced. Fresh garlic brightens the filling so use fresh rather than powder.
• Olive oil: One tablespoon. Use extra virgin for sautéing garlic briefly if you opt to warm the filling components.
• Salt and pepper: To taste. I use about half teaspoon salt and quarter teaspoon black pepper in the filling then adjust after assembly.
• Fresh parsley: For garnish. Flat leaf parsley chopped for a fresh herbal finish.

Instructions

Cook the noodles:Bring a large pot of salted water to a rolling boil then add the nine lasagna noodles. Cook according to package instructions until just al dente typically 8 to 10 minutes. Drain and lay the noodles flat on a sheet of parchment or a lightly oiled baking sheet so they do not stick while you make the filling.Prepare the filling:In a medium bowl combine one cup chopped cooked shrimp, one cup crab meat, one cup ricotta cheese, one tablespoon minced garlic, and half of the Alfredo sauce about one cup. Season with salt and pepper. Fold gently so the seafood stays chunky. If the mixture feels dry add a tablespoon or two of extra Alfredo to reach a spreadable consistency.Assemble the roll ups:Spread a thin layer of Alfredo sauce across the bottom of a nine by thirteen inch baking dish. Place a noodle on your work surface, spread about one heaping quarter cup of filling along the length leaving a half inch border, then roll the noodle tightly and place seam side down in the dish. Repeat until you have nine roll ups arranged in a single layer.Topping and bake:Pour the remaining Alfredo sauce evenly over the roll ups then sprinkle with one cup shredded mozzarella and half cup grated Parmesan. Tent the dish with foil and bake in a preheated oven at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is bubbling and lightly golden.Rest and garnish:Let the roll ups rest 8 to 10 minutes before serving so the filling sets and slices hold shape. Sprinkle chopped fresh parsley for a bright contrast. Serve warm with a crisp salad on the side.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. To freeze, wrap the entire baking dish tightly with plastic wrap then foil and label with the date. Thaw overnight in the refrigerator before reheating. For reheating from frozen bake covered at 350°F for about 30 to 40 minutes then uncover for 10 minutes to re brown the top. Use glass or metal pans designed for oven to table transfer for reliable reheating and to maintain slice shape.

Ingredient Substitutions

If crab is expensive where you live swap it for a mix of flaked white fish like pollock and extra shrimp for similar texture. For a lighter version swap half the ricotta for low fat cottage cheese and use a light Alfredo or a béchamel seasoned with garlic and a touch of nutmeg. For a gluten free option use oven ready gluten free lasagna noodles and check that your Alfredo sauce is labeled gluten free. For vegetarians replace the seafood with chopped roasted mushrooms and artichoke hearts for a savory alternative.

Serving Suggestions

Pair the dish with a crisp green salad dressed with lemon vinaigrette to cut through richness. Steamed green beans or sautéed broccolini with a squeeze of lemon make excellent vegetable sides. For a heartier meal serve with garlic bread or a simple arugula and pear salad topped with toasted walnuts. Garnish each serving with extra grated Parmesan and a sprinkle of fresh parsley for color and brightness.

Cultural Background

This dish is a modern Italian American interpretation that blends traditional pasta techniques with creamy American sauces. The concept of stuffed pasta rolled for presentation draws from lasagna and cannelloni traditions while the use of Alfredo brings a rich sauce that became popular in the United States in the mid twentieth century. Combining seafood into baked pasta is common in coastal regions where shellfish are abundant and celebratory meals often feature luxurious proteins.

Seasonal Adaptations

In spring and summer add halved cherry tomatoes and a handful of baby spinach into the filling for freshness. During fall and winter swap some of the ricotta for pumpkin puree and sage for a seasonal twist that pairs beautifully with crab. For holiday meals consider topping with a light breadcrumb and herb mixture before baking for a crisp contrast to the creamy interior.

Meal Prep Tips

Assemble the roll ups up to 24 hours ahead and keep covered in the refrigerator until ready to bake. If freezing, assemble then freeze uncovered on a tray until firm before transferring to a container to prevent sticking. Portion into individual baking dishes to create ready made meals. Label containers with baking instructions so you can reheat quickly for busy weeknights or bring to a potluck fully baked and reheated on site.

Making this dish is like wrapping a cozy blanket around familiar flavors. It invites conversation and seconds so prepare to share. I hope you enjoy it as much as my family does and feel encouraged to personalize it with your own favorite seafood or seasonal produce.