Best 7 Shrimp Crab Cannelloni With Roasted Red Pepper Sauce Recipes

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Treat yourself to a seafood extravaganza with our delectable Shrimp Crab Cannelloni, a culinary masterpiece that combines the succulent flavors of shrimp and crab enveloped in delicate cannelloni pasta. Immerse your taste buds in a symphony of textures as you bite into the tender pasta, complemented by the plump and juicy shrimp and crab filling. Served atop a velvety Roasted Red Pepper Sauce, this dish elevates your dining experience to new heights.

Indulge in a delightful Shrimp Scampi with Linguine, where succulent shrimp are sautéed in a luscious scampi sauce, bursting with aromatic herbs and zesty lemon. The linguine pasta perfectly captures the essence of this classic dish, creating a harmonious balance of flavors.

For a refreshing and vibrant twist, try our Lemon Herb Shrimp Skewers. Succulent shrimp are marinated in a tantalizing blend of lemon, herbs, and garlic, then grilled to perfection. Served with a zesty lemon butter sauce, these skewers are a delightful appetizer or main course.

If you prefer a hearty and comforting meal, our Cheesy Shrimp and Grits will surely satisfy your cravings. Plump shrimp are sautéed and nestled atop creamy grits, enveloped in a blanket of melted cheese. This dish is a true celebration of Southern comfort food, offering a symphony of flavors and textures.

Seafood lovers, rejoice! Our collection of shrimp and crab recipes offers a culinary journey that will leave you craving for more. From the elegant Shrimp Crab Cannelloni to the classic Shrimp Scampi with Linguine, each dish is a masterpiece of taste and texture. Indulge in the refreshing Lemon Herb Shrimp Skewers or savor the comforting Cheesy Shrimp and Grits. With our diverse selection of recipes, you'll find the perfect dish to tantalize your taste buds and create lasting memories at your dining table.

Let's cook with our recipes!

SHRIMP CANNELLONI WITH RED PEPPER CREAM SAUCE



Shrimp Cannelloni with Red Pepper Cream Sauce image

Shrimp Cannelloni with Red Pepper Cream Sauce is a decadent, delicious cannelloni recipe made extra special with the red pepper cream sauce

Provided by Cheri Renee

Categories     Main Course

Number Of Ingredients 16

3 Tbsps butter
1 onion (diced)
kosher salt, pepper, crushed red pepper flakes
4 cloves garlic (minced)
1 16 oz jar roasted red peppers
2/3 cup heavy cream
1 Tbsp Italian seasoning
1 pound cooked shrimp (chopped into smaller pieces)
1 15 oz container ricotta cheese
1 cup shredded parmesan cheese
1/2 cup chopped fresh parsley
1 egg (beaten)
1 Tbsp lemon juice
1 Tbsp Old Bay seasoning
kosher salt, pepper, crushed red pepper flakes
8 egg roll wrappers

Steps:

  • Set a saucepan over medium heat. Add the butter and once melted add the diced onion, kosher salt, pepper, crushed red pepper flakes. Cook 5 minutes, stirring a few times. Add the garlic cook 1 more minute.
  • Add the roasted red peppers to the saucepan (with the liquid from the jar as well), heavy cream, and Italian seasoning. Cook 5 to 7 minutes, stirring a few times. Use an immersion blender to blend the sauce to a smooth consistency.Note: If you do not have an immersion blender, a regular blender or food processor can be used, but very important to wait until it's at room temp (if hot the lid can explode off of the blender).
  • Add the shrimp, ricotta cheese, 1/2 cup of the parmesan cheese, parsley, egg, lemon juice, Old Bay seasoning, kosher salt, pepper, crushed pepper flakes to a bowl and stir until evenly mixed.
  • Lay an egg roll wrapper flat and spoon some of the filling along the bottom edge and roll it up (picture examples in post above). Repeat with remaining ingredients.
  • Spoon some of the Red Pepper Sauce in the bottom of a casserole dish. Put the cannelloni in the dish and cover with remaining Red Pepper Sauce.
  • Bake in a 375 degree oven for 25 minutes. Sprinkle the remaining 1/2 cup parmesan cheese over top and bake 5 more minutes. Garnish with parsley if desired.

Nutrition Facts : Calories 260 kcal, ServingSize 1 serving

CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
  • Preheat oven to 350 degrees F.
  • Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
  • Yield: about 4 cups

SHRIMP & CRAB CANNELLONI WITH ROASTED RED PEPPER SAUCE RECIPE - (3.8/5)



Shrimp & Crab Cannelloni with Roasted Red Pepper Sauce Recipe - (3.8/5) image

Provided by Booper-2

Number Of Ingredients 19

SAUCE:
FILLING
1 (4-ounce) can deveined, medium shrimp
1 (4.25-ounce) can lump crabmeat
1 cup ricotta cheese
1 teaspoon dried parsley, or 1 tablespoon fresh parsley
2 tablespoons shallots, sauteed
Zest of 1 lemon
1 egg
Pinch each of salt and pepper
1/3 cup milk
1/2 cup Parmesan cheese
6 egg roll wrappers
Extra parsley and Parmesan cheese, for garnish.
3 tablespoons butter
2 cups heavy cream
2/3 cups pureed roasted red peppers
1/2 cup Parmesan cheese
2 cloves garlic, minced

Steps:

  • In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.

BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP



Bucatini with Rose Red Pepper Sauce and Shrimp image

This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine-and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 pound large peeled and deveined shrimp, tails on
Kosher salt and freshly ground black pepper
2 large red bell peppers, diced
1 red onion, diced
2 cloves garlic, sliced
4 teaspoons chopped fresh oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry rose wine
1/2 cup heavy cream
One 12-ounce package dried bucatini

Steps:

  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
  • Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Provided by Kevin Graham

Categories     Pasta     Bake     Ricotta     Crab     Shrimp     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

Sauce
2 tablespoons olive oil
1 3/4 cups chopped onions
3 tablespoons minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounces can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tablespoons olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh basil
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend

Steps:

  • For sauce:
  • Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
  • For Cannelloni:
  • Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
  • Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
  • Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
  • Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
  • Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.

CRAB AND ROASTED RED PEPPER BISQUE RECIPE - (4.1/5)



Crab and Roasted Red Pepper Bisque Recipe - (4.1/5) image

Provided by á-32417

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

Steps:

  • 1. Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute. 2. While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown). 3. Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth. 4. Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed). 5. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through. 6. Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired. 7. Enjoy!

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Shellfish, served in a brandy-spiked cheese sauce, makes a tasty filling for cannelloni in this pasta supper.

Provided by English_Rose

Categories     Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 ounces butter
2 shallots, peeled and finely chopped
7 ounces small shrimp, peeled
7 ounces white crab meat
3 tablespoons cognac
2 ounces cornstarch
2 cups milk
1 tablespoon chopped fresh dill
8 -10 lasagna sheets, cooked
2 1/2 ounces parmesan cheese, grated
sea salt
fresh ground black pepper

Steps:

  • Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.
  • Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes.
  • To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring.
  • Gradually add the milk, stirring continuously, until the sauce is thick and smooth.
  • Add half the sauce into the shrimp and crab mixture and stir in the dill.
  • Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.
  • Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.

Nutrition Facts : Calories 418.4, Fat 22.7, SaturatedFat 13.4, Cholesterol 165.4, Sodium 1019.9, Carbohydrate 21.5, Fiber 0.1, Sugar 0.2, Protein 31

Tips:

  • Choose fresh, high-quality seafood: The quality of your shrimp and crab will greatly impact the taste of your dish. Make sure to buy fresh, wild-caught seafood whenever possible.
  • Don't overcook the seafood: Shrimp and crab are both delicate seafoods that can easily be overcooked. Cook them just until they are opaque and tender, to prevent them from becoming tough and rubbery.
  • Use a flavorful sauce: The roasted red pepper sauce in this recipe is a great way to add flavor and depth to your cannelloni. You can also try other sauces, such as a creamy Alfredo sauce or a spicy tomato sauce.
  • Don't be afraid to experiment: This recipe is just a starting point. Feel free to add other ingredients that you think would taste good, such as vegetables, herbs, or spices.

Conclusion:

Shrimp crab cannelloni with roasted red pepper sauce is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a seafood dish to impress your guests, give this recipe a try.

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