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Seafood Cannelloni with Shrimp

Delicious Seafood Cannelloni with Shrimp & Spinach Magic

This Seafood Cannelloni with Shrimp is a crowd-pleaser that combines shrimp with creamy ricotta in tender pasta shells.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Cooked Shrimp Use fresh or thawed frozen shrimp for best results.
  • 1 cup Frozen Spinach Ensure it's squeezed dry.
  • 2 cloves Garlic Fresh minced is preferred.
  • 15 ounces Whole Milk Ricotta Gives a richer taste.
  • 1 cup Mozzarella Other melty cheeses like provolone can be substituted.
  • 1/2 cup Parmesan Aged Parmesan can substitute for a more robust taste.
  • 1/4 cup Fresh Basil Substitute with other herbs if desired.
  • 2 large Egg Yolks Provide richness and help bind the filling.
  • 1 tablespoon Lemon Zest Fresh zest is recommended.
  • to taste Kosher Salt
  • to taste Black Pepper
For the Sauce
  • 4 tablespoons Butter Forms the base of the sauce.
  • 1/4 cup All-Purpose Flour Can be swapped with gluten-free flour.
  • 2 cups Whole Milk Skim milk can be used for a lighter option.
  • 1/4 cup Dry Sherry Optional.
  • 1/4 teaspoon Ground Nutmeg Can be replaced with a pinch of allspice.
For the Cannelloni
  • 12 pieces Cannelloni Shells Ensure they are oven-ready.

Equipment

  • Baking dish
  • large mixing bowl
  • medium saucepan
  • Piping Bag (optional)

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked shrimp, frozen spinach, minced garlic, ricotta, mozzarella, Parmesan, basil, egg yolks, lemon zest, salt, and pepper. Mix thoroughly until creamy.
  3. Carefully fill each cannelloni shell with the shrimp and spinach mixture, using a piping bag or spoon.
  4. In a medium saucepan, melt butter. Add crushed garlic and sauté for about 30 seconds.
  5. Sprinkle in the flour, stirring for 1-2 minutes until light golden. Gradually whisk in whole milk, stirring until thickened.
  6. Spread a thin layer of sauce across the bottom of your baking dish. Place the filled cannelloni in a single layer on top and pour the remaining sauce over them.
  7. Bake for 25-30 minutes, until the top is bubbly and golden.
  8. Let sit for a few minutes, then garnish with fresh basil before serving.

Nutrition

Serving: 1servingCalories: 460kcalCarbohydrates: 36gProtein: 32gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 250mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Squeeze spinach well to avoid soggy filling. Use fresh shrimp for better flavor. Adjust sauce consistency if needed. Experiment with variations to create your perfect cannelloni.

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