Bring a large pot of water to a boil and add in lasagna noodles.

Cook the noodles for approx. 11 to 12 minutes stirring from time to time so the noodles don't stick together.

While the noodles are cooking melt the butter in a frying pan over medium and add the raw shrimp. 

Sprinkle the shrimp with the Italian seasoning and the garlic powder.

Cook the shrimp on each side until pink, about 3 to 4 minutes each side. 

Once cooked, remove the shrimp to a cutting board and chop into chunks - the pieces do not need to be uniform. 

When the noodles are done, drain the water from them and rinse with cold water.

Lay out the noodles on wax paper.

Assemble the ricotta mixture by putting the egg into a mixing bowl and whisk it.  

Add the ricotta and mozzarella to the egg.

Spread the ricotta mixture onto each lasagna noodle.

Top each noodle with chunks of shrimp.

Preheat the oven to 350.

To make the alfredo sauce melt the butter in a saucepan.

Add the garlic to the butter and saute for 1 to 2 minutes over medium heat until fragrant. 

Pour in the half and half.

Heat the sauce stirring occasionally until it has thickened, about 6 to 8 minutes.

Remove the sauce from the heat and stir in the parmesan cheese.  

Spray a 9X13 pan with non-stick spray and pour some of the alfredo sauce in to cover the bottom of the pan. 

Roll up each lasagna noodle and place in pan with seam side down.

Pour the remaining alfredo sauce over the rolled up lasagna noodles.

Top with more parmesan cheese if you so choose and sprinkle with parsley.

Bake for 30 minutes and enjoy!