Shrimp and Crab Lasagna Pinwheels

I was looking at recipes on Pinterest that included shrimp and pasta. I found a recipe for Lasagna Pinwheels but we didn’t have any ricotta cheese. We put that on our shopping list but by the time I got it, I wasn’t craving it anymore. It’s the weekend again and I have time to be creative and share my cooking with Dennis. I decided to give the pinwheels a try but to stuff them with a crab/shrimp/cheese mixture. I never made anything like this before so I was feeling apprehensive. We’ve had lasagna but this was a bit different. I decided that the shrimp/crab would be better with an Alfredo-like cheese sauce. Here is what I made:

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Shrimp and Crab Lasagna Pinwheels

Course: Main Course

Equipment

• Food processor
• 9×13 Baking Pan
• Large Frying Pan or Deep Skillet

Ingredients

Shrimp Prep

• 1 lb shrimp raw, peeld and devained
• 1 Old Bay Seafood Steamers Packet

Pasta Filling

• 16 oz Ricotta cheese
• 4 oz cream cheese
• 1 tsp red pepper flakes
• 1 egg beaten
• 8 oz crab meat
• 1 tsp Old Bay Seasoning
• ½ tsp Worshestershire Sauce
• ½ tsp Sriracha
• 1 cup mozzarella cheese shredded
• ¼ cup parmesan cheese shredded

Baking Sauce

• ¾ cup onion coursely chopped
• ¾ cup celery coursely chopped
• 12 lasagna noodles uncooked
• 2 tbsp butter
• 3 clove garlic minced
• 2½ cups milk
• 3 tbsp flour
• ½ tsp Old Bay
• ½ cup white wine
• salt and pepper to taste
• 1 cup mozzarella cheese
• ¼ cup parmesan cheese
• ½ tsp dried parsley flakes
• additional mozzarella (optional for topping)

Instructions

Shrimp Prep

• Preheat oven to 350°F.
• Cook shrimp per directions on Old Bay Seafood Steamers packet. Once cool, cut into small pieces (¼").

Pasta Filling

• In a large bowl, mix shimp, ricotta cheese, cream cheese, crab meat, Old Bay, red pepper flakes, Worchestershire, Sriracha, and egg.
• Stir in the mozzarella and parmesan cheese, set aside.
• Cook lasagna noodles in salted boiling water per directions.
• Place cooked lasagna noodles flat on parchement lined cookie sheet (keeps them from sticking together; layer if necessary).

Baking Sauce

• Prepare a 9 x 13 pan by spraying with cooking spray.
• Place celery and onion in food processor and chop until you achieve a slurry, set aside.
• Melt butter in a deep non-stick skillet.
• Saute garlic until fragrant. Add onion and celery slurry to pan. Saute for 1-2 minutes. (to reduce any liquid).
• Whisk in flour, and cook until golden (about 2-3 minutes) to make a roux.
• Add ½ tsp Old Bay to pan. Stir.
• Stir in milk and red pepper flakes, allow to thicken (abaout 4-5 minutes, don't scorch).
• Add wine and stir, season to taste with salt and pepper.
• Add mozzerella cheese and parmesan cheese. Stir till melted, turn off heat.
• Put a layer of sauce in the bottom of the 9×13 baking dish, set aside
• Put about a ¼"-½" layer of the seafood mixture on the lasagna noodle, roll noodle and place seam side down in baking dish.
• Cover with cheese sauce, sprinkle with shredded mozzerella and parsley.
• Bake for 30 minutes.