Cheesy Garlic Shrimp Cannelloni: A Quick Dinner That Feels Luxurious

In just about 45 minutes, you can have a creamy, cheesy, and utterly satisfying dinner on the table that tastes like it came from a fancy Italian restaurant. This Cheesy Garlic Shrimp Cannelloni combines tender pasta tubes stuffed with a savory shrimp and ricotta filling, all baked in a rich garlic cream sauce until golden and bubbly. It is the kind of meal that makes a Tuesday night feel special.

I first made this dish after a trip to a little trattoria in Naples, where the pasta was always perfectly al dente and the seafood was incredibly fresh. Back in my kitchen, I wanted to recreate that warmth and richness, and this recipe is the result. It is easier than you think to make something truly impressive at home.

Why You’ll Love This Recipe

Ready in under an hour, making it ideal for a busy weeknight
Rich, creamy sauce coats every bite without being too heavy
Juicy shrimp add a delicate sweetness that pairs perfectly with garlic
A guaranteed crowd-pleaser that feels like a special occasion meal
The entire family will gather around the table for this one

Ingredients

12 cannelloni tubes (about 8 ounces)
1 pound raw shrimp, peeled, deveined, and chopped
15 ounces whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 large egg
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 teaspoon Italian seasoning
1/4 teaspoon nutmeg
Extra mozzarella for topping

Instructions

Preheat your oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish.
Cook the cannelloni tubes in salted boiling water for about 2 minutes less than the package directions state. They should be slightly firm. Drain and rinse with cool water.
In a bowl, mix the chopped shrimp, ricotta, 1 cup mozzarella, Parmesan, minced garlic, egg, parsley, salt, and pepper until well combined.
Transfer this filling to a piping bag or a sturdy zip-top bag and snip off a corner. Pipe the filling gently into each cannelloni tube.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
Slowly pour in the milk and heavy cream while whisking constantly. Cook until the sauce thickens slightly, about 3 to 4 minutes.
Stir in the Italian seasoning, nutmeg, and a pinch of salt. Remove from heat.
Spread a thin layer of the sauce on the bottom of the greased baking dish.
Arrange the filled cannelloni tubes in a single layer over the sauce.
Pour the remaining sauce evenly over the top of the pasta tubes.
Sprinkle the extra mozzarella generously over everything.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly golden.
Let it rest for 5 minutes before serving. Garnish with fresh parsley if you like.

Pro Tips

Do not overcook the cannelloni tubes initially. They finish cooking in the oven, and slightly undercooked pasta holds its shape better during stuffing.
Use room temperature cream cheese or ricotta for a smoother filling that pipes easily.
The sauce is ready when it coats the back of a spoon. If it seems too thin, let it simmer one minute longer.
For perfectly golden cheese, switch your oven to broil for the last 2 minutes of baking, but watch it closely so it does not burn.

Variations

Swap the shrimp for lump crab meat or shredded cooked chicken for a different protein.
Add a handful of fresh spinach to the ricotta filling for extra color and nutrients.
Use a store-bought Alfredo sauce if you are short on time, though the homemade version is very fast.
For a spicy kick, add a pinch of red pepper flakes to the cream sauce along with the garlic.

Frequently Asked Questions

Can I make this dish ahead of time? Yes, assemble the cannelloni up to 24 hours in advance, cover tightly, and refrigerate. Add 10 extra minutes to the baking time.
Can I freeze Cheesy Garlic Shrimp Cannelloni? Assemble the dish but do not bake it. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What if I cannot find cannelloni tubes? You can use manicotti shells instead, and the cooking time will be very similar.
Is it necessary to use heavy cream? The heavy cream adds richness, but you can substitute with half and half or additional whole milk for a lighter sauce.
How do I know when the shrimp are fully cooked? The shrimp are done when they turn pink and opaque. They will cook fully inside the pasta during baking.
Can I use pre-cooked shrimp? Pre-cooked shrimp will become tough if baked again. Raw shrimp are best for this recipe.

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