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Creamy Shrimp Alfredo Cannelloni
These cheesy shrimp-stuffed cannelloni are baked in a rich creamy Alfredo sauce and topped with golden melted mozzarella for the ultimate comfort food dinner. Crispy edges, creamy filling, and juicy shrimp in every bite.

Ingredients

Serves 4–6

For the Filling
12 cannelloni tubes or cooked lasagna sheets
1 lb shrimp, peeled and deveined
1 tbsp butter
2 garlic cloves, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt & black pepper, to taste
For the Alfredo Sauce
2 tbsp butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp Italian seasoning
For Topping
1 1/2 cups shredded mozzarella cheese
Fresh parsley, chopped

Instructions

Preheat oven to 375°F (190°C).
In a skillet, melt butter and sauté shrimp with garlic for 2–3 minutes until just pink. Chop shrimp into bite-sized pieces.
In a bowl, combine shrimp, ricotta, mozzarella, Parmesan, salt, and pepper.
Stuff the cannelloni tubes with the shrimp mixture and place in a greased baking dish.
For the sauce, melt butter in a saucepan. Add garlic and cook for 30 seconds. Stir in heavy cream, Parmesan, and Italian seasoning. Simmer until smooth and creamy.
Pour Alfredo sauce over the cannelloni.
Top with mozzarella cheese.
Bake uncovered for 25–30 minutes until bubbly and golden brown.
Garnish with fresh parsley before serving.

Serving Suggestions

Serve with garlic bread, Caesar salad, or roasted vegetables for a cozy restaurant-style dinner.

🔥 Authentic Moroccan Lamb Boulfaf (Grilled Liver Skewers) – Pro Recipe

If you're looking for a rich, smoky, and traditional Moroccan delicacy, Boulfaf is a must-try. This dish is especially popular during festive occasions and delivers incredible flavor with simple ingredients.

🥩 Ingredients:

- 1 kg fresh lamb liver, cut into medium cubes
- Lamb caul fat (crépinette), cut into strips
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp dried coriander (optional)
- Salt to taste
- Juice of ½ lemon
- 2 tbsp olive oil

🔥 Instructions:

1. Prepare the Liver:
Rinse the liver briefly with water and lemon juice to reduce strong flavors, then pat dry thoroughly.

2. Marinate:
Combine garlic, cumin, black pepper, paprika, coriander, salt, olive oil, and lemon juice.
Toss the liver cubes in the marinade and let rest for 30 minutes (do not over-marinate to keep tenderness).

3. Assemble:
Wrap each liver cube with a thin layer of caul fat and thread onto skewers.

4. Grill:
Cook over medium charcoal heat for 8–12 minutes, turning regularly until perfectly cooked and slightly crispy outside.

5. Serve:
Sprinkle with extra cumin and serve hot with fresh bread and grilled vegetables.

⭐ Pro Tips:

- Use very fresh liver for the best taste.
- Avoid overcooking to keep the liver tender and juicy.
- Caul fat is key—it melts during grilling and enhances flavor dramatically.

Enjoy your homemade Moroccan Boulfaf! 🇲🇦🔥