Garlic Butter Shrimp Lasagna Rolls

There’s a certain comfort in rolling dinner into neat little parcels, and that’s exactly how Garlic Butter Shrimp Lasagna Rolls feel to me—quietly indulgent, a little bit fancy without needing a fuss. Imagine sheets of pasta wrapped around a garlicky, buttery shrimp filling that smells like the coast on a warm morning: lemon bright, butter rich, garlic singing softly in the background. It’s the kind of meal that makes the kitchen feel like a small, tidy celebration and the table like the place you slow down for just a little longer.

I’ll admit I first made these on a rainy Saturday when the light in the kitchen leaned buttery and low. My husband found a seat at the counter with a mug that never really cools, and our son ran in and out with a crayon in his hair and a secret laugh. The dog stationed herself by the oven, a faithful sentinel, whiskers twitching whenever the timer chimed. We passed plates around, everyone taking half a roll and talking about nothing important—the weather, whether to plant tomatoes, which cartoon had the silliest duck. Those small, bright mouths of pasta became our evening’s tiny treasures, and from then on they felt like a weekend ritual: comforting, slightly luxurious, and oddly practical when company arrives.

Slow Moments

There’s a rhythm to making these that I love. You might find me standing at the counter, a half-drunk cup of coffee cooling beside me, stirring the fragrant butter with a wooden spoon as the shrimp turn blushing pink. The sound of gentle sizzling is like a tiny happy soundtrack. I taste, adjust, and taste again—little nudges to the flavors so they land just where I like them. You know those days when everything else is a bit loud? This is the kind of cooking that hushes that noise, asks for patient hands, and rewards them with something warm and reassuring.

When my son helps, he’s in charge of grating cheese and stealing a shrimp now and then. My husband, bless him, is the official cleaner-upper, sliding in to wipe the counters and offer opinions on whether a roll needs “one extra lemon squeeze.” We move slowly, partly out of habit and partly because slow makes the whole thing taste like a little ritual: spreading, rolling, tucking, and finally standing back to admire the shallow casserole dish full of snug, saucy spirals.

Time-Saving Hacks

– Use store-bought cooked shrimp if you’re pressed for time—just toss them in the garlic butter briefly to warm and coat.
– No time to make a sauce from scratch? A good quality marinara or a lemon-butter pan sauce from the jar can be gently doctored with fresh garlic or lemon zest to lift it.
– Boil your lasagna noodles ahead and lay them flat between layers of parchment to keep them from sticking; they’re ready when you are.
– Assemble the rolls the night before and refrigerate, then pop them into the oven when guests arrive for a relaxed, last-minute bake.
– A gentle reminder: slowing down at key moments (like tasting the filling for seasoning) truly improves the result—small pauses, big payoff.

Serving Ideas

– Weeknight: a crisp green salad with lemon vinaigrette and a bowl of olives. Light, easy, and quick to pull together.
– Weekend: a platter of roasted asparagus or a simple garlic-roasted broccolini, plus crusty bread for mopping up any buttery sauce.
– Drinks: a chilled glass of crisp white wine or a sparkling water with a slice of lemon. For kids, iced tea or a fun fizzy lemonade keeps things cheerful.
– For a cozy brunch twist, these rolls play nicely with a simple arugula salad and a fried or soft-boiled egg on the side.

✔Tips & Mistakes

I’ve learned a few gentle lessons along the way. Once, in my eagerness, I overbaked the rolls and the shrimp became disappointingly rubbery—lesson learned: shrimp are delicate and best added so they stay tender. Another time I used too much sauce and the rolls swam; they’re happiest when snug, not soggy. If your noodles resist rolling, a brief dab of warm water or a faster pasta cook keeps them pliable. And if a roll unravels while slicing, don’t stress—the flavors are still marvelous; just serve them as delicious, imperfect pieces. Cooking is a conversation, not a test.

✔Storage Tips

Leftovers are a quiet joy. I store them in an airtight container, and they keep well in the fridge for two to three days. Reheat gently in the oven at a low temperature so the center warms through without drying—covering with foil helps. Microwave works in a pinch, but I prefer the oven for that refreshed, just-baked feel. Cold, they’re perfectly fine for a casual lunch with a crisp salad or even as a savory breakfast nibble alongside coffee—yes, honestly, I’ve had one with a mug of strong coffee on a slow morning and it felt oddly right.

✔Variations and Substitutions

I tinker depending on season and mood. If shrimp aren’t available, small chunks of cooked chicken or sweet crab meat work beautifully. For a vegetarian take, sautéed mushrooms and spinach bring a lovely, earthy depth. Lemon zest brightens everything; a sprinkle of red pepper flakes adds a friendly warming edge. I’ve swapped regular lasagna noodles for gluten-free ones with good results, and sometimes I fold fresh herbs into the cheese for a more garden-fresh finish. One winter, I tried browned butter instead of plain butter—risky, but it added a nutty warmth that felt downright cozy.

Frequently Asked Questions

Garlic Butter Shrimp Lasagna Rolls

A delicious twist on lasagna featuring shrimp and creamy garlic butter.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb large shrimp, peeled and deveined
• ▢ 9 lasagna noodles oven-ready lasagna noodles
• ▢ 1 cup ricotta cheese
• ▢ 0.5 cup grated Parmesan cheese
• ▢ 0.75 cup shredded mozzarella cheese
• ▢ 4 cloves garlic, minced
• ▢ 0.5 cup unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp red pepper flakes optional for heat
• ▢ 2 tbsp chopped parsley for garnish

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant.
• Add shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook until shrimp turns pink, about 3-4 minutes.
• Remove from heat and let cool slightly. Then chop the shrimp into bite-sized pieces.
• In a bowl, mix ricotta, half of the Parmesan, and chopped shrimp. Set aside.
• Spread a layer of the mixture on each lasagna noodle and roll them up tightly.
• Place the rolls in a baking dish and cover with remaining butter and grated mozzarella.
• Sprinkle with remaining Parmesan cheese. Bake for 20-25 minutes until bubbly.
• Garnish with chopped parsley before serving.

Notes

Serve with a side salad and garlic bread for a complete meal!