As I stood in my kitchen, the comforting scent of garlic wafting through the air, I realized that a culinary adventure awaited me. After a long week of fast food and quick meals, I craved something special—something that would transport my taste buds and fill my home with warmth. That’s when I decided to whip up this delightful Seafood Cannelloni with Shrimp, Spinach, and Ricotta.
Each bite is an explosion of flavor, where the sweetness of shrimp dances harmoniously with the creamy ricotta and the earthy notes of spinach. Plus, the fact that it’s wrapped in tender, oven-ready cannelloni makes it all the more enticing. This dish not only impresses at dinner parties, but it also transforms any weeknight meal into a celebration. So, roll up your sleeves and join me in creating a dinner that sings with freshness and comfort—your loved ones will thank you!
Why is Seafood Cannelloni with Shrimp special?
Deliciously creamy: The blend of ricotta, mozzarella, and Parmesan creates a luscious filling that melts in your mouth.
Rich in flavor: The combination of garlic, lemon zest, and fresh basil takes every bite up a notch.
Easy to prepare: Simple steps lead to gourmet results, making it perfect for weeknight dinners or entertaining guests.
Versatile: Feel free to customize the filling by adding your favorite veggies or swapping shrimp for another seafood option.
Crowd-pleaser: This dish is sure to impress, leaving everyone asking for seconds!
Seafood Cannelloni with Shrimp Ingredients
Let’s gather what you need to create this delightful Seafood Cannelloni with Shrimp, Spinach, and Ricotta!
For the Filling
- Cooked shrimp – Use fresh or frozen; chopped shrimp brings delightful flavor and texture.
- Frozen spinach – Thaw and squeeze dry; it’s a convenient way to add leafy greens.
- Garlic cloves – Minced for a fragrant kick that enhances the overall taste.
- Whole milk ricotta – Creamy and rich, it forms the base of a dreamy filling.
- Mozzarella – Grated for that gooey cheese stretch everyone loves.
- Parmesan – Grated to sprinkle in flavor; a must in Italian cooking.
- Fresh basil – Julienned for a burst of herbal freshness; don’t skip this!
- Egg yolks – Helps bind the filling for a luscious texture.
- Lemon zest – A touch of brightness that elevates the dish.
- Kosher salt – Enhances all flavors; always a key seasoning.
- Black pepper – Adds a subtle warmth to the filling.
For the Sauce
- Butter – The foundation for a rich, creamy sauce.
- All-purpose flour – Essential for thickening the sauce into a velvety consistency.
- Garlic clove – Lightly crushed to infuse flavor into the butter.
- Whole milk – The main liquid that creates a luxurious sauce.
- Dry sherry (optional) – Adds depth of flavor; skip if you prefer a non-alcoholic version.
- Kosher salt – Use half the amount here; balances the sauce beautifully.
- White pepper – Provides a more delicate heat without black specks.
- Ground nutmeg – Just a pinch enhances the creaminess; a classic touch.
- Parmesan – For mixing in and topping the sauce; it adds a savory finish.
- Cannelloni shells – Make sure they’re oven-ready to hold all that deliciousness!
Gather these ingredients, and you’ll be on your way to crafting a Seafood Cannelloni with Shrimp that’s as memorable as it is delicious!
How to Make Seafood Cannelloni with Shrimp
-
Preheat the oven to 375°F. This is essential for ensuring your cannelloni bake evenly and beautifully, providing that golden top you love!
-
Combine the filling ingredients: In a large bowl, mix together the chopped shrimp, thawed spinach, minced garlic, ricotta, mozzarella, Parmesan, basil, egg yolks, lemon zest, kosher salt, and black pepper until everything is well incorporated.
-
Fill the cannelloni shells carefully. You can use a piping bag or a spoon to stuff the shells with your creamy shrimp filling. Fill each shell generously for a delightful burst of flavor!
-
Melt the butter in a saucepan over medium heat. Add the lightly crushed garlic and let it cook until fragrant, about 1 minute. This base will add a wonderful aroma to your sauce.
-
Stir in the flour. Cook this roux for about 1-2 minutes, stirring constantly, until it turns a light golden color—this will help thicken your sauce perfectly.
-
Gradually whisk in the whole milk. Keep stirring and cooking until the mixture thickens slightly, which should take about 5-7 minutes. You want a creamy consistency that coats the back of a spoon.
-
Mix in the sherry (if using), kosher salt, white pepper, nutmeg, and the remaining Parmesan. Stir until everything is well blended, and the sauce is smooth and luxurious.
-
Spread a layer of the creamy sauce on the bottom of a baking dish. This prevents the cannelloni from sticking and adds flavor from the very first bite.
-
Arrange the filled cannelloni in the dish. Place them side by side, and then gently cover with the remaining sauce, ensuring each piece is coated beautifully.
-
Bake in the preheated oven for about 25-30 minutes, or until the cannelloni are cooked through and bubbling charmingly on top.
Optional: Garnish with fresh basil before serving for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Seafood Cannelloni with Shrimp
Fridge: Store leftover cooked cannelloni covered in an airtight container for up to 3 days. This helps keep the flavors intact and the dish fresh.
Freezer: Freeze unbaked cannelloni in an airtight container or wrap tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight before baking.
Reheating: For reheating baked cannelloni, place in a preheated oven at 350°F for about 20-25 minutes until heated through. Add a splash of milk to keep it from drying out if necessary.
To Assemble: If using frozen unbaked cannelloni, simply bake from frozen for an additional 10-15 minutes, ensuring the center is fully heated. Enjoy your delicious Seafood Cannelloni with Shrimp!
Make Ahead Options
Preparing your Seafood Cannelloni with Shrimp, Spinach, and Ricotta in advance is a fantastic way to save time on busy weeknights! You can mix the filling and stuff the cannelloni shells up to 24 hours ahead. Once filled, simply cover them tightly with plastic wrap and refrigerate to maintain their freshness. The creamy sauce can be made and stored separately for up to 3 days in the fridge; just reheat it gently before assembling. When you’re ready to serve, pour the sauce over the prepared cannelloni, bake until bubbling, and enjoy a delightful meal that feels freshly made, all while saving precious time!
What to Serve with Seafood Cannelloni with Shrimp?
To create a wonderfully balanced meal, think of fresh, complementary sides that elevate the flavors of your cannelloni.
- Garlic Bread: Perfectly toasted and buttery, it’s the ideal vehicle for soaking up that creamy sauce.
- Classic Caesar Salad: Crisp romaine, crunchy croutons, and tangy dressing add refreshing contrast to the rich cannelloni.
- Roasted Veggies: A medley of seasonal vegetables brings a bit of earthiness, balancing the sweeter notes of the seafood.
- Lemon Sorbet: A light, zesty dessert that refreshes the palate after the hearty meal, making it a delightful finish.
- White Wine: A chilled glass of Sauvignon Blanc enhances the flavors of the shrimp while adding sophistication to your table.
- Steamed Asparagus: This tender, buttery side is light yet flavorful, complementing the creamy filling beautifully.
- Pasta Salad: A vibrant, cold pasta salad with olives and sun-dried tomatoes provides a delicious Mediterranean flair.
- Caprese Skewers: Fresh mozzarella, basil, and cherry tomatoes drizzled with balsamic glaze make a bright, appealing appetizer.
- Herbed Rice: A fluffy rice dish infused with lemon and herbs can be a perfect side dish, echoing the flavors in the cannelloni.
- Sparkling Water with Lime: A refreshing beverage that cleanses the palate and adds a touch of zing to your dining experience.
Seafood Cannelloni with Shrimp Variations
Feel free to play around with this recipe; your creativity can bring new flavors and excitement to the table!
-
Vegetable-Packed: Add finely chopped mushrooms, bell peppers, or zucchini to the filling for extra nutrition and texture. Toss them in with the shrimp and spinach for a delightful twist.
-
Spicy Kick: Incorporate red pepper flakes into the filling or sauce for that extra heat. Just a pinch can elevate the dish, awakening those taste buds!
-
Gluten-Free: Seek out gluten-free cannelloni shells or make your own using a thin layer of zucchini or eggplant slices. Enjoy the same delicious flavors without the gluten!
-
Lighter Option: Substitute part of the ricotta with Greek yogurt for a low-fat alternative that adds protein and a tangy flavor. The result will still be creamy and satisfying!
-
Herbed Delight: Mix in fresh herbs like dill or parsley to the filling for a vibrant burst of flavor and freshness. They pair beautifully with shrimp!
-
Cheesy Variation: Experiment by using different cheese combinations, such as feta or goat cheese, for a unique savory profile that complements the shrimp’s sweetness.
-
Nutty Crunch: Sprinkle toasted pine nuts or walnuts on top before serving. They add an unexpected crunch and depth of flavor that will delight the senses.
-
Creamy Spin: For a richer sauce, add a splash of heavy cream to your roux. This will create an ultra-luxurious base that enhances the overall decadence of the dish.
Expert Tips for Seafood Cannelloni with Shrimp
- Ingredient Choices: Use fresh shrimp if possible for the best flavor; frozen is fine but ensure it’s well-drained to avoid excess moisture in your filling.
- Prepping Spinach: Make sure to squeeze out as much water from the spinach as possible; soggy filling can lead to a watery dish.
- Filling Technique: Be generous when filling the cannelloni shells, but avoid overstuffing as it can cause them to burst while baking.
- Sauce Consistency: If your sauce is too thick, gradually whisk in an extra splash of milk until it reaches your desired creaminess.
- Baking Time: Keep an eye on the cannelloni during baking; ovens vary, and you want them golden and bubbling but not dry.
- Serving Suggestion: Pair with a fresh side salad and a glass of crisp white wine to enhance the flavors of your Seafood Cannelloni with Shrimp!
Seafood Cannelloni with Shrimp and Spinach Recipe FAQs
What type of shrimp should I use for this recipe?
Absolutely! You can use either fresh or frozen cooked shrimp for your Seafood Cannelloni with Shrimp. If you’re using frozen shrimp, be sure to thaw and thoroughly drain them to avoid excess moisture in your filling.
How should I store leftovers?
Leftover cooked cannelloni can be stored in an airtight container in the fridge for up to 3 days. To keep the flavors fresh, make sure it’s well covered. I often write the date on the container, so I remember when to eat it!
Can I freeze unbaked cannelloni?
Yes! You can freeze unbaked Seafood Cannelloni with Shrimp in an airtight container or tightly wrapped in plastic wrap for up to 2 months. To bake, simply thaw it in the refrigerator overnight and then cook as directed.
What if my sauce becomes too thick?
Very! If your sauce thickens too much, simply whisk in a gradual splash of milk until you reach your desired creaminess. Just remember to stir constantly while you do this to achieve that velvety texture!
Is this recipe suitable for those with gluten allergies?
For those with gluten sensitivities, you can substitute the all-purpose flour with a gluten-free flour blend for the roux. Additionally, make sure your cannelloni shells are gluten-free, as many traditional brands do use wheat.
How do I know when the cannelloni are fully baked?
Great question! Bake the cannelloni for about 25-30 minutes until they are bubbling and golden on top. You can check whether they’re cooked through by inserting a knife to see if it comes out hot—this means they’re ready to serve!
Seafood Cannelloni with Shrimp, Spinach and Ricotta Bliss
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Combine the filling ingredients: In a large bowl, mix together the chopped shrimp, thawed spinach, minced garlic, ricotta, mozzarella, Parmesan, basil, egg yolks, lemon zest, kosher salt, and black pepper until well incorporated.
- Fill the cannelloni shells carefully with the creamy shrimp filling.
- Melt the butter in a saucepan over medium heat. Add the lightly crushed garlic and let it cook until fragrant.
- Stir in the flour and cook for about 1-2 minutes until it turns a light golden color.
- Gradually whisk in the whole milk, stirring until the mixture thickens.
- Mix in the sherry (if using), kosher salt, white pepper, nutmeg, and remaining Parmesan until smooth.
- Spread a layer of the creamy sauce on the bottom of a baking dish.
- Arrange the filled cannelloni in the dish and cover with the remaining sauce.
- Bake for about 25-30 minutes until cooked through and bubbling.
- Garnish with fresh basil before serving.