Shrimp Cannelloni with Red Pepper Cream Sauce
This decadent recipe for Shrimp Cannelloni with Red Pepper Cream Sauce is what I made and my baby girl absolutely LOVED it đŸ™‚
My wonderful. hardworking daughter was coming to dinner.
I, of course, wanted to make her something extra special.
The sauce can be made in advance, and that’s exactly what I did.
That way all I had to do the night she came over was make the cannelloni.
Here is how to make Shrimp Cannelloni with Red Pepper Cream Sauce
The sauce starts with butter and an onion in a saucepan, simply seasoned with kosher salt, pepper, and crushed red pepper flakes.
This will cook for a few minutes.
Then add garlic, a jar of roasted red peppers, Italian seasoning, and heavy cream.
Bring the sauce up to a boil then reduce the heat and let it simmer for a few minutes.
Next use an immersion blender and blend until smooth.
Taste for seasoning and add more kosher salt, pepper, or crushed red pepper flakes if needed.
This sauce would be amazing just by itself over your favorite pasta!
The filling for the cannelloni is a pound of cooked shrimp.
And ricotta cheese, fresh parsley, shredded parmesan cheese, a beaten egg, lemon juice, kosher salt, pepper, crushed red pepper flakes, and Old Bay seasoning.
Just give it a quick mix and you are ready to make some cannelloni!
My store does not carry cannelloni shells, so I use egg roll wrappers instead.
Using the egg roll wrappers also makes them easier to roll in my opinion.
About an eighth of the shrimp mixture goes along the bottom edge and just roll it right up.
Pour some of the red pepper cream sauce in a 9×13 dish to prevent sticking.
Then place the cannelloni over the sauce.
The rest of the delicious sauce goes right over top and then put in a 375 degree oven for 25 minutes.
A little more parmesan cheese over top and back into the oven for 5 more minutes.
Serve Shrimp Cannelloni with Red Pepper Cream Sauce with some fresh parsley over top and enjoy!
We had ours with a salad and a loaf of Italian bread…such a great combo!
More shrimp yumminess to try similar to the shrimp cannelloni with cream sauce!
Smoked Shrimp Scampi Pasta
Shrimp Scampi Lasagna
Roasted Red Pepper and Parmesan Shrimp
Philly Cheesesteak Lasagna
Goat Cheese Caramelized Onion Pasta
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Shrimp Cannelloni with Red Pepper Cream Sauce
Shrimp Cannelloni with Red Pepper Cream Sauce is a decadent, delicious cannelloni recipe made extra special with the red pepper cream sauce
Ingredients
Red Pepper Cream Sauce
- 3 Tbsps butter
- 1 onion diced
- kosher salt, pepper, crushed red pepper flakes
- 4 cloves garlic minced
- 1 16 oz jar roasted red peppers
- 2/3 cup heavy cream
- 1 Tbsp Italian seasoning
Shrimp Cannelloni
- 1 pound cooked shrimp chopped into smaller pieces
- 1 15 oz container ricotta cheese
- 1 cup shredded parmesan cheese
- 1/2 cup chopped fresh parsley
- 1 egg beaten
- 1 Tbsp lemon juice
- 1 Tbsp Old Bay seasoning
- kosher salt, pepper, crushed red pepper flakes
- 8 egg roll wrappers
Instructions
Red Pepper Cream Sauce
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Set a saucepan over medium heat. Add the butter and once melted add the diced onion, kosher salt, pepper, crushed red pepper flakes. Cook 5 minutes, stirring a few times. Add the garlic cook 1 more minute.
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Add the roasted red peppers to the saucepan (with the liquid from the jar as well), heavy cream, and Italian seasoning. Cook 5 to 7 minutes, stirring a few times. Use an immersion blender to blend the sauce to a smooth consistency.
Note: If you do not have an immersion blender, a regular blender or food processor can be used, but very important to wait until it's at room temp (if hot the lid can explode off of the blender).
Shrimp Cannelloni
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Add the shrimp, ricotta cheese, 1/2 cup of the parmesan cheese, parsley, egg, lemon juice, Old Bay seasoning, kosher salt, pepper, crushed pepper flakes to a bowl and stir until evenly mixed.
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Lay an egg roll wrapper flat and spoon some of the filling along the bottom edge and roll it up (picture examples in post above). Repeat with remaining ingredients.
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Spoon some of the Red Pepper Sauce in the bottom of a casserole dish. Put the cannelloni in the dish and cover with remaining Red Pepper Sauce.
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Bake in a 375 degree oven for 25 minutes. Sprinkle the remaining 1/2 cup parmesan cheese over top and bake 5 more minutes. Garnish with parsley if desired.
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