Shrimp Cannelloni #SundaySupper

Looking for romantic meals for two that won’t take you all day to make?  Try my Shrimp Cannelloni that has a short cut so you can spend more time with your love and not in the kitchen.

The inspiration for these came after watching one of my favorite shows Diner, Drive-In’s & Dives. They were at a restaurant where they made cannelloni and instead of spending all the time stuffing the tubes they used egg roll wrappers instead.  Genius! 

For the seafood filling in this Shrimp Cannelloni, they used a food processor to chop everything up.  Also genius!  So let’s get to it.

How to make Shrimp Cannelloni:

Preheat the oven to 350 degrees. 

Start by thawing out the shrimp.  I used cocktail already cooked shrimp to make quick work of this and then I have shrimp leftover for tacos and salads. 

In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves, and parsley.  Process until all the has been combined. 

Take the mixture and place it in a bowl, then add the ricotta cheese and Italian cheese.  Mix all together. The mixture should be well combined to make it easy to spread onto the egg roll wrappers.

Now start the Alfredo sauce.  Melt the butter in a saucepan, once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside, and the Parmesan cheese. 

Stir to completely combine and it thickens up.  Grease a baking dish (any size works) and spread 1/2 of the Alfredo into the bottom of the pan.

Now time to wrap the ‘Cannelloni’.  Take the shrimp and ricotta mixture into 6 servings.  Layout each egg roll wrapper and spread the filling in the middle. 

Fold over the top edges over the filling then one end over the filling and finally roll it up. 

Place into the dish seam side down.  Lastly, cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese and chopped parsley. 

Put in the oven and bake for 30 minutes.  And here you are…..

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host! Check out all the other recipes that will make for a delicious and cozy night for two.

Simple Dinner Ideas for Two

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• Beef Carpaccio with Truffle Vinaigrette by Caroline’s Cooking
• Butter Poached Cod with Lentils by A Day in the Life on the Farm
• Cacio e Pepe with Parmesan Frico by Pies and Plots
• Chicken Mushroom Stuffed Squash by Cindy’s Recipes and Writings
• Cheesy Chicken with Broccoli by Recipes Food and Cooking
• Easy Chicken Pesto Pasta by Brunch-n-Bites
• Filet with Crabéarnaise by A Kitchen Hoor’s Adventures
• Peppered Chicken with Saffron Polenta by Gourmet Everyday
• Sausage and Vegetable Orzo by Hot Eats and Cool Reads
• Sheet Pan Greek Chicken and Potatoes by Sunday Supper Movement
• Shrimp Biranyi by Our Good Life
• Shrimp Canneloni by Bottom Left of the Mitten
• Spaghetti Squash Pad Thai by Take A Bite Out of Boca
• Teriyaki Rice Bowl by Life Tastes Good

Desserts for Two

• Chocolate Cherry Skillet Cookie by The Bitter Side of Sweet
• Deep Dish Chocolate Chip Cookies for 2 by Hezzi-D’s Books and Cooks
• Kahlua Tiramisu for Two by That Skinny Chick Can Bake

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Shrimp Cannelloni

This Shrimp Cannelloni has creamy Alfredo covering rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two.

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Course: Main Dish

Cuisine: Seafood

Keyword: seafood

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 servings

Ingredients

• 6 egg roll wrappers, premade
• 1 cup cooked shrimp, thawed
• 2 garlic cloves
• 1/2 cup parsley
• 1 ounce sundried tomatoes
• 1/2 cup whole milk ricotta cheese
• 1/2 cup italian shredded cheese split
• 2 Tbs butter
• 1 Tbs flour
• 1 cup milk
• 1/4 cup parmesan cheese

Instructions

• Start by thawing out the shrimp.
• In a food processor place the shrimp (keep out a small handful to add into the Alfredo sauce at the end), sundried tomatoes, garlic cloves and parsley. Process until all the has been combined.
• Take the mixture and place in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
• Preheat the oven to 350 degrees.
• In a baking dish that has been greased spread 1/2 of the Alfredo into the bottom of the pan.
• Take the shrimp and ricotta mixture into 6 servings. Lay out each egg roll wrapper and spread the filling in the middle. Fold over the top edges over the filling then then one end over the filling and finally roll it up. Place into the dish seam side down.
• Lastly cover with the rest of the Alfredo sauce and the last 1/4 cup of Italian cheese.
• Put in the oven and bake for 30 minutes. Enjoy!

Alfredo Sauce

• Start by melting the butter in a sauce pan once melted add the flour and make a roux. Now add the milk, the whole shrimp that was set aside and the Parmesan cheese. Stir to completely combine and it thickens up.

Notes

*No food processor, no problem. The mixture should be well combined to make it easy to spread onto the egg roll wrappers. If you do not have a food processor, just make sure to chop up the ingredients as finely as possible.

Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in February of 2018. Updated photos & recipe May of 2020.