Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream 

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream 

This elegant and flavorful dish features tender pasta sheets or lasagna noodles rolled up with a creamy filling of shrimp, sautéed spinach, ricotta, and Parmesan. The rolls are baked in a velvety roasted red pepper cream sauce, adding a subtle smoky sweetness that complements the seafood perfectly. Garnished with fresh herbs, this dish makes for a beautiful main course, perfect for special occasions or a refined weeknight dinner

Ingredients:

12 lasagna noodles, cooked al dente

1 lb shrimp, peeled, deveined, and finely chopped

2 cups fresh spinach, roughly chopped

2 cloves garlic, minced

1 cup ricotta cheese

1/2 cup mozzarella, shredded

1/4 cup Parmesan cheese, grated

1 egg, lightly beaten

Salt and black pepper, to taste

1 tbsp olive oil, for sauteing

For the Roasted Red Pepper Cream Sauce:

2 tbsp olive oil

2 cloves garlic, minced

1 cup roasted red peppers, drained and roughly chopped

1 cup heavy cream (low fat cream)

1/2 cup Parmesan cheese, grated

Salt and black pepper, to taste

Instructions:

 Prepare the Filling:

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.

Add shrimp and cook for 3–4 minutes until pink and opaque. Toss in spinach and stir until wilted (about 2 minutes).

Transfer the mixture to a bowl and let cool slightly. Stir in ricotta, mozzarella, Parmesan, and egg. Season with salt and pepper and mix well.

 Roll the Pasta:

Lay cooked lasagna noodles flat. Spread the shrimp and spinach filling along one edge of each noodle.

Roll each noodle tightly and arrange seam-side down in a greased baking dish.

Make the Roasted Red Pepper Sauce:

Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute.

Stir in roasted red peppers and cook for 2 minutes. Pour in heavy cream and bring to a simmer.

Whisk in Parmesan cheese and cook for 5 minutes until thickened. Season with salt and pepper.

Assemble and Bake:

Pour the red pepper cream sauce over the pasta rolls in the baking dish. Sprinkle with extra Parmesan cheese.

Cover with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.

Remove the foil and bake for another 10 minutes until the top is golden and bubbling.

Serve:

Let the dish rest for 5 minutes before serving. Garnish

Preparation Tips:

Pasta: Use lasagna sheets or large, flat pasta like fresh pappardelle. Ensure they’re cooked al dente to avoid tearing while rolling.

Shrimp: Opt for medium-sized shrimp, peeled, deveined, and roughly chopped. Cooking them slightly before mixing with the filling enhances the texture.

Spinach: Fresh spinach works best, but frozen spinach (thawed and well-drained) is a convenient alternative. Sauté briefly with garlic for added flavor.

Roasted Red Pepper Sauce: Blend roasted red peppers with heavy cream, garlic, and a touch of paprika for depth. A splash of white wine or broth can enhance the sauce’s flavor.

Assembly: Spread a thin layer of sauce on the base of the baking dish before placing the rolls to prevent sticking and add moisture during baking.

Serving Tips

Garnish: Top with freshly grated Parmesan, chopped parsley, or basil for a vibrant finish.

Pairings: Serve with a light, crisp salad (e.g., arugula with lemon vinaigrette) and garlic bread or focaccia.

Wine Pairing: A chilled Sauvignon Blanc or a light Pinot Grigio complements the creamy sauce and shrimp beautifully.

Portioning: Plan for 2-3 rolls per person as a main course. If serving as an appetizer, 1 roll per person is sufficient.

33 thoughts on “Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream ”

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