Testing Ree Drummond's Shrimp Scampi Lasagna Roll Ups

Ingredients

• 12 pieces Lasagna Noodles (full‑size, no‑boil works too but boiled as described)
• 1 pound Large Shrimp (peeled and deveined)
• 6 tablespoons Unsalted Butter (divided: 2 Tbsp for shrimp, 4 Tbsp for sauce)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 1 small Yellow Onion (finely diced)
• 4 cloves Garlic (minced)
• 1/2 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1/4 cup Chicken Broth (low‑sodium; used in place of white wine)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons All-Purpose Flour (for thickening the sauce)
• 1/2 cup Whole Milk (for the béchamel sauce)
• 1 cup Heavy Cream (adds richness to the sauce)
• 8 ounces Cream Cheese (softened)
• 2 cups Ricotta Cheese (whole‑milk ricotta)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 Egg (large, lightly beaten)
• 1 cup Mozzarella Cheese (shredded)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Boil Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook until al dente, about 8 minutes. Drain and rinse with cold water, then lay flat on a clean kitchen towel.

   Time: PT12M

2. Prepare Shrimp Scampi Filling

   In a skillet over medium heat melt 2 Tbsp butter with 1 Tbsp olive oil. Add the diced onion and sauté 2 minutes until translucent. Stir in minced garlic and crushed red pepper flakes; cook 30 seconds. Add the shrimp, season with salt and pepper, and cook 2‑3 minutes per side until pink. Deglaze with lemon juice and 1/4 cup chicken broth, stirring to combine. Remove from heat, transfer shrimp to a bowl, and coarsely chop.

   Time: PT10M

   Temperature: Medium heat

3. Make the Cream Cheese Filling

   In a large mixing bowl combine the softened cream cheese, ricotta, grated Parmesan, shredded mozzarella, beaten egg, and the chopped shrimp mixture. Mix until smooth and evenly incorporated.

   Time: PT5M

4. Prepare the Béchamel‑Style Sauce

   In the same skillet used for the shrimp, melt the remaining 4 Tbsp butter over medium heat. Add 2 Tbsp flour and whisk constantly for 1 minute to form a roux. Slowly whisk in 1/2 cup whole milk, followed by 1 cup heavy cream, until smooth. Simmer 3‑4 minutes until the sauce thickens slightly. Season with a pinch of salt and pepper.

   Time: PT8M

   Temperature: Medium heat

5. Assemble the Roll‑Ups

   Spread a thin layer of the béchamel sauce on the bottom of the 9x13‑inch baking dish. Lay one lasagna noodle flat, spoon about 1/2 cup of the shrimp‑cheese filling onto the noodle, and roll tightly. Place the roll seam‑side down in the dish. Repeat with remaining noodles and filling, arranging rolls snugly.

   Time: PT12M

6. Add Remaining Sauce and Bake

   Pour the remaining béchamel sauce over the assembled roll‑ups, ensuring each roll is well‑coated. Sprinkle a little extra mozzarella or Parmesan if desired. Bake in a pre‑heated oven at 375°F for 25 minutes, or until the sauce is bubbling and the top is golden.

   Time: PT25M

   Temperature: 375°F

7. Garnish and Serve

   Remove the pan from the oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top for color and a fresh flavor boost. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

28g

Carbohydrates

32g

Fat

26g

Fiber

2g

Ingredient Substitutions

• Instead of Lasagna Noodles: No‑boil lasagna sheets, wide pappardelle
• Instead of Large Shrimp: Scallops, Chicken breast, diced
• Instead of Unsalted Butter: Margarine, olive oil
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: shallot, white onion
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper, hot sauce
• Instead of Lemon Juice: white wine vinegar (1 tsp)
• Instead of Chicken Broth: white wine, vegetable broth
• Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Heavy Cream: half‑and‑half, evaporated milk
• Instead of Cream Cheese: neufchatel cheese, ricotta (extra)
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Egg: 1 tbsp flaxseed meal + 3 tbsp water (vegan)
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Fresh Parsley: fresh basil, cilantro

Equipment Needed

• Large Pot
• Skillet
• Mixing Bowls
• Baking Dish
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Tongs (optional)
• Whisk (optional)
• Oven

Critical Steps — Do Not Skip

• Boiling the lasagna noodles to al dente without overcooking.
• Cooking shrimp just until pink to avoid rubbery texture.
• Creating a smooth roux and whisking in milk and cream to prevent lumps.
• Rolling the noodles tightly with an even amount of filling.
• Baking until the sauce is bubbling and the top is golden but not burnt.

Chef Tips from the Video

• Use fresh lemon juice for brightness; bottled juice can taste flat.
• For extra flavor, add a pinch of smoked paprika to the shrimp seasoning.
• If using no‑boil lasagna sheets, increase the sauce amount by 1/4 cup to keep the dish moist.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat covered at 350°F until hot.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shrimp filling and béchamel sauce up to step 4; refrigerate separately for up to 24 hours.
• Assemble the roll‑ups and keep them covered in the refrigerator; bake just before serving.

Frequently Asked Questions