Shrimp Cannelloni

Ingredients

• Cannelloni Pasta8 sheet (160 g)
• Milk400 ml
• Parmesan Cheese10 tablespoon (50 g)
• Water1/4 glass (63 ml)
• Cornstarch2 tablespoon (20 g)
• Garlic1/2 clove (2 g)
• Butter1/2 tablespoon (15 g)
• Shrimp3 cup (450 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil. Separately, mix the water with the cornstarch and dilute.

2. 2

   Step 2

   When the milk is about to boil, turn off the heat, season with salt and pepper to taste, add garlic paste or powder and diluted cornstarch.

3. 3

   Step 3

   Stir constantly so that it begins to thicken and add 2/3 of the grated cheese.

4. 4

   Step 4

   Separately, clean the shrimp. Heat the oil in a pot and add the shrimp with the remaining garlic and cook for 3-5 minutes. Season with salt and pepper.

5. 5

   Step 5

   Separately, place the pasta in a pot with boiling water for 8-10 minutes until cooked. Set aside.

6. 6

   Step 6

   Place half of the sauce at the bottom of the baking pan, fill the cannelloni evenly, roll up and place on top of the sauce.

7. 7

   Step 7

   Cover with the remaining sauce and sprinkle with the remaining cheese. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp Cannelloni can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.