If you’re looking to impress yourself or your guests with a meal that feels both luxurious and comforting, this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe is absolutely the way to go. Imagine tender, cheesy pasta rolls filled with succulent shrimp and fresh spinach, all smothered in a velvety roasted red pepper cream sauce that’s bursting with flavor. It’s a perfect blend of textures and colors that will brighten your dinner table and your mood alike.
Ingredients You’ll Need
Simple, fresh ingredients are what make this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe shine. Each component plays a crucial role, balancing creaminess, freshness, and a little bit of indulgence to create a dish that’s as stunning as it tastes.
- Lasagna noodles (12): The perfect canvas to hold those delicious fillings and sauce, cooked just right to roll easily without breaking.
- Shrimp (1 lb, peeled and deveined): Tender and juicy, they bring a sweet, ocean-fresh flavor that pairs beautifully with creamy cheeses.
- Fresh spinach (2 cups, chopped): Adds a pop of vibrant green and a mild earthiness, balancing the richness of the dish.
- Ricotta cheese (1/2 cup): Brings a creamy, gentle tang that melts into the filling for a luscious texture.
- Mozzarella cheese (1/2 cup, shredded): Adds gooey, stretchy goodness for that ultimate cheesy bite.
- Parmesan cheese (1/4 cup, grated): Offers a nutty, salty kick that lifts every bite.
- Egg (1): Helps bind the filling ingredients together, so they stay perfectly nestled inside each roll.
- Garlic (4 cloves, minced): Infuses a fragrant warmth that enhances both the filling and the sauce.
- Salt and pepper (to taste): Essential for bringing out the natural flavors of every ingredient.
- Olive oil (2 tablespoons): Used separately for sautéing shrimp and building the sauce base, it adds richness and depth.
- Roasted red peppers (2, peeled and chopped): The star of the creamy sauce, they’re sweet, smoky, and vibrant in color.
- Heavy cream (1/2 cup): Creates a luscious, silky texture in the sauce.
- Chicken broth or vegetable broth (1/4 cup): Adds a subtle savory undertone to balance the creaminess.
- Onion (1/2, chopped): Provides a gentle sweetness when sautéed, forming a rich foundation for the sauce.
- Paprika (1 teaspoon): Sprinkles a mild smoky spice that complements the roasted peppers perfectly.
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Step 1: Prepare and Cook the Pasta
Start by preheating your oven to 375°F (190°C), setting the stage for a cozy baked dinner. Then, cook the lasagna noodles according to the package instructions until they’re just tender but still firm enough to roll up without tearing. Drain and set them aside on a clean kitchen towel to prevent sticking.
Step 2: Cook the Shrimp
In a skillet heated with olive oil over medium heat, cook the shrimp just until they turn pink and are fully cooked through—around 2 to 3 minutes. Timing is key here, as you want the shrimp tender and juicy, not rubbery. Remove them from the heat and chop into small, bite-sized pieces to distribute evenly in the filling.
Step 3: Make the Filling
In a large bowl, combine the chopped shrimp, fresh chopped spinach, ricotta, shredded mozzarella, grated Parmesan, egg, minced garlic, salt, and pepper. Mix everything thoroughly so that the cheeses bind with the shrimp and spinach, creating a luscious, creamy filling that’s bursting with flavor.
Step 4: Assemble the Pasta Rolls
Lay each cooked lasagna noodle flat on your workspace and spoon a generous portion of the shrimp and spinach mixture along one edge. Then, roll it up tightly but gently to keep the filling sealed inside. Place each roll seam-side down into a baking dish, ready to be smothered in heavenly sauce.
Step 5: Prepare the Roasted Red Pepper Cream Sauce
Heat olive oil in a pan over medium heat and sauté the chopped onion and minced garlic until they are soft and fragrant, about 2 to 3 minutes. Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper. Let the mixture simmer gently for 5-7 minutes. Then, either use an immersion blender or transfer it to a blender to purée until the sauce is perfectly smooth and creamy.
Step 6: Bake the Stuffed Rolls
Pour your sumptuous roasted red pepper cream sauce evenly over the assembled pasta rolls in the baking dish. Cover everything with foil to keep moisture in, then bake in the oven for 25-30 minutes until everything is bubbly and heated through, allowing the flavors to meld beautifully.
Step 7: Serve
Once baked, serve these gorgeous Rolls hot from the oven. Feel free to garnish with additional Parmesan for an extra touch of indulgence.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
Garnishes
Enhance each plate with a sprinkle of freshly grated Parmesan or even a little chopped fresh basil or parsley for a fresh, herbaceous lift. A light drizzle of high-quality extra virgin olive oil adds a glossy finish and extra richness.
Side Dishes
Pair these stuffed pasta rolls with a crisp green salad tossed in a bright vinaigrette to cut through the creamy sauce, or roasted vegetables like asparagus or Brussels sprouts for some earthy contrast and crunch.
Creative Ways to Present
Try serving the rolls individually on elegant plates with the roasted red pepper cream sauce artistically swirled around them for a restaurant-quality look. You can also bake them in individual ramekins for personalized portions, making your dinner feel even more special.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and spinach stuffed pasta rolls can be stored in an airtight container in the refrigerator for up to 3 days. Keep the roasted red pepper cream sauce separate if possible to maintain optimal texture in the pasta rolls.
Freezing
This dish freezes wonderfully. Assemble the rolls and pour the sauce over them in a freezer-safe dish, then cover tightly with foil and plastic wrap to prevent freezer burn. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. To prevent drying out, cover with foil during reheating, and sprinkle a little water or extra cream on top if needed to keep things moist.
FAQs
Can I use other types of seafood instead of shrimp?
Absolutely! Scallops or chunks of cooked crab meat can also work beautifully, giving the dish a different but equally delicious seafood twist.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the shrimp and add more spinach or other vegetables like sautéed mushrooms or roasted eggplant to the filling for a rich, satisfying vegetarian version.
Can I prepare the sauce ahead of time?
Definitely! The roasted red pepper cream sauce can be made a day ahead and stored in the fridge. Just reheat gently before pouring over the assembled rolls.
What type of cheese works best for this recipe?
The combination of ricotta, mozzarella, and Parmesan creates the perfect mix of creaminess, meltiness, and flavor. You can substitute mozzarella for provolone or fontina if you want a slightly different taste and texture.
Can I make this recipe gluten-free?
Yes, just swap the lasagna noodles for gluten-free noodles and ensure your broth and other ingredients are gluten-free. The final dish will be just as delicious with those adjustments.
Final Thoughts
I cannot recommend enough giving this Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe a try whenever you want to indulge a little or impress your family and friends. It’s one of those dishes that feels special but is surprisingly straightforward to make, and every bite is loaded with loving care and layers of flavor. You’ll find yourself coming back to this recipe time and time again.
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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Delight in these Shrimp & Spinach Stuffed Pasta Rolls, featuring tender lasagna noodles filled with a savory blend of shrimp, fresh spinach, and cheeses, all baked to perfection under a luscious roasted red pepper cream sauce. This elegant dish offers a flavorful and impressive meal perfect for dinner gatherings or a special family night.
Ingredients
Pasta Rolls
- 12 lasagna noodles
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Roasted Red Pepper Cream Sauce
- 2 roasted red peppers, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat and prepare noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Cook shrimp: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from heat, chop into small pieces, and let cool.
- Mix filling: In a large mixing bowl, combine the chopped shrimp, chopped fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, egg, minced garlic, salt, and pepper. Mix thoroughly until well combined.
- Assemble pasta rolls: Lay each cooked lasagna noodle flat on a clean surface. Spoon a generous portion of the shrimp and spinach mixture onto the noodle, then roll it tightly into a spiral. Place each roll seam side down into a baking dish, arranging them side by side.
- Prepare the sauce base: Heat 1 tablespoon olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
- Add sauce ingredients and simmer: Stir in the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally to meld flavors.
- Blend the sauce: Use an immersion blender directly in the pan or transfer the sauce to a blender. Blend until smooth and creamy.
- Bake the pasta rolls: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the rolls are heated through.
- Serve: Remove from the oven, garnish with extra grated Parmesan cheese if desired, and serve the stuffed pasta rolls hot.
Notes
- Ensure the lasagna noodles are cooked al dente to avoid overly soft rolls after baking.
- Peeling the roasted red peppers yourself enhances flavor; alternatively, use jarred roasted red peppers for convenience.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or a plant-based protein.
- The sauce can be adjusted in thickness by varying the amount of broth added.
- Leftover rolls can be refrigerated for up to 2 days and reheated covered in the oven.
