• Start by thawing out the shrimp.
  1 cup cooked shrimp, thawed
• 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.
  2 garlic cloves, 1 ounce sundried tomatoes, 1/2 cup parsley
• Take the mixture and place it in a bowl then add the ricotta cheese and Italian cheese. Mix all together.
  1/2 cup whole milk ricotta cheese, 1/2 cup italian shredded cheese
• 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 one end over the filling and finally roll it up. Place into the dish seam side down.
  6 egg roll wrappers, premade
• 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 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.
  2 tablespoons butter, 1 tablespoon flour, 1 cup milk, 1/4 cup parmesan cheese