I’ve perfected this indulgent Carrabba’s-inspired seafood cannelloni that rivals the restaurant version 🔥. Tender pasta rolls stuffed with succulent shrimp and scallops, smothered in a rich cream sauce – it’s pure Italian comfort food that never fails to impress dinner guests 😋.
Ingredients for carrabba’s seafood cannelloni
Gather these premium ingredients to create a restaurant-quality seafood cannelloni that will impress your guests.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🦐 | ¾ lb | Peeled and deveined |
| Bay Scallops 🐚 | ½ lb | Pat dry before using |
| Cannelloni Pasta Sheets 🍝 | 12 oz | Fresh or pre-cooked |
| Heavy Cream 🥛 | 2 cup | Full-fat recommended |
| Ricotta Cheese 🧀 | 15 oz | Whole milk preferred |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated |
| Garlic 🧄 | 4 oz | Minced fresh |
| White Wine 🍷 | ½ cup | Dry variety preferred |
| Butter 🧈 | 4 oz | Unsalted |
| Fresh Basil 🌿 | ¼ cup | Chopped |
| Salt 🧂 | 1 tsp | Sea salt recommended |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
[recipe_ingredient_scaler]
Source your seafood from trusted fishmongers like Whole Foods or local seafood markets. For pasta, DeCecco or Barilla brands work well. Fresh pasta sheets can often be found at Italian specialty stores.
When selecting shrimp, look for firm, translucent flesh with no black spots. Scallops should have a sweet ocean smell and uniform color. Fresh ricotta should be creamy white with no liquid separation.
Store seafood on ice in the refrigerator and use within 24 hours. Leftover assembled cannelloni can be frozen for up to one month when properly wrapped.
Step-by-Step Instructions for Carrabba’s Seafood Cannelloni
Let me walk you through creating these indulgent seafood pasta rolls that rival the restaurant version.
🔥 Step 1: Prepare the Seafood Filling
I start by sautéing the shrimp and scallops in 2 tablespoons of butter over medium-high heat for 2-3 minutes per side until just cooked through. After cooling for 5 minutes, I chop them into small pieces.
In a large bowl, I combine the chopped seafood with ricotta, shredded mozzarella, beaten egg, minced garlic, and seasonings. I fold everything together gently until well combined, being careful not to overmix. The filling should be creamy but still have texture.
🍳 Step 2: Prepare and Fill the Pasta
I bring a large pot of salted water to boil and cook the lasagna noodles for 8-10 minutes until al dente. Then I carefully lay them flat on a lightly oiled baking sheet to prevent sticking.
Using a spoon or piping bag, I place about 1/3 cup of filling along the short end of each pasta sheet. Starting from that end, I roll each noodle carefully, ensuring the filling stays in place. I place the rolls seam-side down in a greased 9×13-inch baking dish.
👨🍳 Step 3: Make the Sauce and Bake
While preheating the oven to 375°F, I prepare the Alfredo sauce by melting butter and cream together, then whisking in Parmesan until smooth. I pour this luxurious sauce evenly over the cannelloni, making sure to coat each roll completely.
I cover the dish with foil and bake for 25 minutes. Then I remove the foil, sprinkle with additional mozzarella, and bake for another 10-15 minutes until golden and bubbly. I let it rest for 5-10 minutes before serving.
Pro Cooking Tips for Great carrabba’s seafood cannelloni
Technique Mastery: For perfect seafood cannelloni, I’ve learned that temperature control is absolutely crucial 🌡️. Start by poaching the seafood mixture at exactly 165°F (74°C) – any hotter and your shrimp will become rubber. I use an instant-read thermometer and remove the seafood the moment it turns opaque, then immediately plunge it into an ice bath to stop the cooking process.
Pasta Precision: The key to achieving that signature Carrabba’s texture lies in the pasta preparation 💡. I blanch my fresh pasta sheets for exactly 45 seconds in heavily salted water (it should taste like the sea), then transfer them to an ice bath. This par-cooking ensures they’re pliable for rolling but will finish cooking perfectly in the oven without becoming mushy.
Sauce Secrets: To nail that silky-smooth cream sauce, I start with a proper roux using European-style butter (like Plugrá) and heat it until it smells nutty but hasn’t browned 🔥. The game-changer is adding the cold heavy cream gradually while whisking constantly – this prevents any lumps and creates that restaurant-quality texture Carrabba’s is famous for.
Assembly Excellence: When rolling the cannelloni, less is more – I use exactly 3 tablespoons of filling per pasta sheet. Place the filling along the short edge, leaving 1/2 inch on each side, then roll tightly while gently squeezing out any air pockets. This prevents the filling from exploding during baking and ensures each bite has the perfect pasta-to-filling ratio.
Nutrition Facts
485kcal
[recipe_ingredient_scaler]
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026