Get ready to wow your taste buds (and anyone you happen to share with!) with Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce. This dish is pure comfort with a touch of elegance: tender lasagna noodles envelop an irresistibly creamy filling of juicy shrimp, vibrant spinach, and velvety ricotta, all smothered in a luscious roasted red pepper sauce. Whether it’s a special dinner or just a Wednesday night that needs a bit of sparkle, this is the kind of meal that brings cheer, color, and a whole lot of flavor to your table.
Ingredients You’ll Need
Every flavorful element in Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce plays a starring role. The ingredients are straightforward, but their combination brings depth and brightness, making every bite memorable.
- Lasagna noodles: Sturdy enough to hold the creamy filling, but yielding and tender once baked—be sure to cook them just until al dente!
- Olive oil: For sautéing and adding that subtle richness to the shrimp and spinach.
- Shrimp: Choose fresh or thawed shrimp for the sweetest, juiciest flavor; cutting them into pieces ensures you get shrimp in every bite.
- Fresh spinach: Brings a burst of green and mild earthy notes, as well as tender texture.
- Garlic: The aromatic backbone of both the filling and sauce—don’t skimp on it if you adore bold flavors!
- Ricotta cheese: Creamy and mild, it forms the base of your filling and gives the rolls their melt-in-your-mouth quality.
- Grated Parmesan cheese: Adds a salty, savory punch both in the filling and the sauce.
- Egg: Helps bind everything together so each roll slices neatly.
- Italian seasoning: A quick blend that infuses the filling with a whisper of herbs.
- Salt and pepper: Essential for boosting all the flavors—taste as you go!
- Butter: Starts your luscious red pepper sauce off with silky depth.
- Roasted red peppers: Nature’s sweet, tangy jewel, they give the sauce its glowing color and complex flavor.
- Heavy cream: Makes the sauce dreamy and decadent—don’t substitute if you want that classic richness!
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce
Step 1: Sauté the Shrimp and Spinach
Begin by heating olive oil in a skillet over medium heat. Sauté the garlic swiftly—just until aromatic—then add the chopped shrimp, stirring for two to three minutes so they turn pink and plump. Add the spinach next; it only takes a minute or so to wilt down and become vibrant. Take it off the heat and let this mixture cool a bit before folding it into your creamy filling.
Step 2: Prepare the Creamy Ricotta Mixture
While the shrimp cools, grab a large mixing bowl. Blend together the ricotta, Parmesan, egg, Italian seasoning, and a pinch each of salt and pepper. This is your dreamily rich base; now, gently fold in the cooled shrimp and spinach. The result should be a thick, flavor-packed filling dotted with shrimp and emerald flecks of spinach.
Step 3: Craft the Roasted Red Pepper Cream Sauce
In a saucepan, melt the butter and sauté a clove of garlic just until fragrant. Add the drained roasted red peppers and heavy cream to a blender (along with the butter and garlic), then blitz until perfectly smooth. Pour this vivid mixture back into the saucepan, stir in the Parmesan, and let it all simmer for about five minutes. The sauce should thicken just enough to cling to a spoon and taste both sweet and savory, with a silky texture.
Step 4: Assemble the Pasta Rolls
Ladle a little of the creamy red pepper sauce into the base of your baking dish to prevent sticking. Lay out the lasagna noodles and spread each with two to three tablespoons of your shrimp and spinach filling. Roll them up—tightly but gently—and place seam-side down in the dish. Pour the remaining red pepper cream sauce generously over the top so every edge stays moist.
Step 5: Bake to Perfection
Cover the dish with foil and bake in your preheated 375°F (190°C) oven for 20 minutes. Remove the foil, and bake another 10 minutes until everything is bubbling, the tops begin to turn golden, and your kitchen smells completely irresistible. Don’t rush—let it rest for five minutes after baking so the rolls slice up beautifully.
How to Serve Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce
Garnishes
For a pop of color and added flavor, shower your finished rolls with a handful of chopped fresh parsley or basil. A sprinkle of extra Parmesan or even a touch of cracked red pepper flakes brings a little chef’s flourish that elevates the whole presentation.
Side Dishes
These pasta rolls are rich and filling, so crisp, fresh sides work best. Think a simple arugula salad with lemon vinaigrette or roasted asparagus for crunch and brightness. For a cozy Italian-American night, serve with a hunk of warm, crusty bread for mopping up every bit of that roasted red pepper cream sauce.
Creative Ways to Present
If you’re going for dinner party wow-factor, plate two rolls individually over a swirl of extra sauce, and garnish elegantly with a parsley sprig. For family-style, serve straight from the bubbling baking dish—the golden tops and creamy sauce are inviting enough on their own. Mini roll-ups in small ramekins make a fantastic starter course for a festive menu.
Make Ahead and Storage
Storing Leftovers
Leftover Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce are a gift from your past self. Store them in an airtight container in the fridge for up to three days—just be sure to spoon some extra sauce on top to keep the pasta moist.
Freezing
These rolls are freezer-friendly! Assemble completely (but do not bake) and cover tightly with foil. They’ll keep for up to two months. When you need a quick meal, bake straight from the freezer (add an extra 10–15 minutes to the baking time) for a weeknight treat that tastes totally fresh.
Reheating
Reheat individual portions in the microwave, covered, for 1–2 minutes—or pop the baking dish back in a 350°F oven until hot and bubbly throughout. If the sauce seems thick, add a splash of cream or milk before reheating to restore its luscious texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just be sure to thaw and squeeze out any excess moisture from the frozen spinach before mixing it into the filling; this keeps your pasta rolls from getting soggy and ensures the filling stays creamy.
How spicy is the roasted red pepper sauce?
The sauce is naturally sweet from the peppers, with just a mild savory base. If you want to add heat, try a pinch of crushed red pepper flakes during blending or sautéing the garlic.
Can I substitute another protein for shrimp?
Absolutely! Crab meat, scallops, or even shredded rotisserie chicken all play nicely here; just make sure whatever you use is cooked and chopped for easy rolling and an even texture throughout.
What pasta works best if I don’t have lasagna noodles?
If lasagna noodles are out of reach, try using large cooked cannelloni or manicotti shells—the filling tucks in beautifully and bakes up delightfully in those shapes too.
How do I keep the noodles from tearing while rolling?
Cook the noodles just to al dente and lay them flat right away on a lightly greased baking sheet or parchment to keep them from sticking and breaking; handling them gently as you fill and roll is key for picture-perfect pasta rolls.
Final Thoughts
I hope you’re as inspired as I am to share Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce with friends, family, or perhaps just treat yourself. Every forkful is creamy, comforting, and just the right amount of fancy—give this recipe a place on your table, and don’t be surprised when it becomes an instant favorite!
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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in these savory Shrimp & Spinach Stuffed Pasta Rolls smothered in a flavorful Roasted Red Pepper Cream Sauce. A delicious fusion of seafood and Italian flavors that will impress any dinner guest.
Ingredients
For the pasta rolls:
- 8 lasagna noodles, cooked and laid flat
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For the roasted red pepper cream sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 (12-ounce) jar roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the filling: Sauté garlic and shrimp, then add spinach until wilted. Combine with ricotta, Parmesan, egg, seasonings.
- Make the sauce: Sauté garlic, blend red peppers with cream, Parmesan, salt, and pepper, then simmer.
- Assemble the rolls: Spread sauce, fill and roll lasagna noodles, place in dish, cover with sauce, bake.
- Finish and serve: Bake until bubbly, let rest before serving.
Notes
- You can use pre-cooked shrimp to save time—just add it after the spinach has wilted.
- For extra flavor, add a pinch of crushed red pepper to the sauce.
- These rolls also freeze well before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg
