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.
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