This Shrimp Cannelloni has creamy Alfredo covering rolls filled with savory shrimp stuffing then baked. The perfect romantic meal for two.
Course Main Dish
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
6egg roll wrappers, premade
1cupcooked shrimp, thawed
1/2cupwhole milk ricotta cheese
1/2cupitalian shredded cheesesplit
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!
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.
*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.