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Creamy Garlic Parmesan Shrimp Roll-Ups Recipe
Ash Tyrrell

Creamy Garlic Parmesan Shrimp Roll-Ups Recipe

I recently tried making these creamy garlic Parmesan shrimp roll-ups, and I have to say—they instantly became a favorite in my kitchen. The combination of juicy shrimp, rich garlic cream sauce, and cheesy goodness wrapped together is just irresistible. I loved how simple the process felt, yet the result looked and tasted like something from a restaurant. The aroma alone had everyone hovering around the kitchen
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • large shrimp 1 lb, peeled and deveined – fresh shrimp gives better texture and flavor than frozen; if using frozen, thaw completely and pat dry
  • garlic cloves 4–5, minced – fresh garlic is key for a bold, aromatic taste
  • heavy cream 1 cup – creates a rich and creamy sauce; avoid low-fat substitutes for best results
  • Parmesan cheese ¾ cup, freshly grated – always grate fresh for better melting and flavor
  • cream cheese 4 oz, softened – adds extra creaminess and helps bind the filling
  • butter 2 tablespoons – enhances richness and helps sauté the garlic
  • olive oil 1 tablespoon – prevents butter from burning while cooking
  • tortillas or flatbread 4–6 pieces – soft and flexible wraps work best for rolling
  • salt to taste – enhances overall flavor
  • black pepper ½ teaspoon – adds mild heat
  • Italian seasoning 1 teaspoon – brings a herby depth to the dish
  • fresh parsley 2 tablespoons, chopped – adds freshness and color
  • mozzarella cheese ½ cup, shredded – helps hold the roll-ups together with a gooey finish

Method
 

  1. Start by cleaning and deveining the shrimp if not already done. Pat them dry with paper towels to remove excess moisture. Season lightly with salt and pepper for a balanced flavor base.
  2. Heat olive oil and butter in a skillet over medium heat. Add shrimp and cook for about 2–3 minutes per side until pink and opaque. Remove them from the pan and set aside to avoid overcooking.
  3. In the same skillet, sauté minced garlic until fragrant, about 1 minute. Pour in heavy cream and stir gently, letting it simmer slightly. Add cream cheese and Parmesan, stirring until smooth and creamy.
  4. Return the cooked shrimp to the skillet and coat them well in the sauce. Sprinkle Italian seasoning and adjust salt and pepper to taste. Let everything simmer briefly so flavors blend together.
  5. Lay tortillas flat and spoon the creamy shrimp mixture evenly across each one. Sprinkle mozzarella cheese on top for extra richness. Roll them tightly and place seam-side down in a baking dish.
  6. Preheat your oven and bake the roll-ups until the cheese melts and the tops turn lightly golden. This step helps everything hold together and enhances the flavor.
  7. Remove from the oven and let them rest for a few minutes. Garnish with fresh parsley for a pop of color and freshness. Serve warm for the best taste and texture.

Notes

  • I always use freshly grated Parmesan—it melts smoother and tastes richer
  • Don’t overcook the shrimp; I learned they can turn rubbery quickly
  • I like adding a pinch of chili flakes for a subtle heat boost
  • Letting the roll-ups rest before serving helps them hold their shape better
  • I sometimes brush a little butter on top before baking for extra flavor