Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Why You’ll Love This Recipe

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a decadent and flavorful dish that brings together tender shrimp, fresh spinach, and a rich, creamy roasted red pepper sauce. The pasta rolls are filled with a savory mixture of shrimp and spinach, then topped with a velvety sauce that perfectly complements the filling. This dish is a fantastic way to elevate your dinner with a touch of elegance and indulgence.

Ingredients

• Pasta sheets (lasagna-style or wide pasta)
• Shrimp, peeled and deveined
• Fresh spinach
• Ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• Garlic, minced
• Olive oil
• Salt and pepper
• Red bell peppers, roasted and peeled
• Heavy cream
• Butter
• Onion, chopped
• Chicken broth
• Fresh basil (optional, for garnish)

Directions

1. Cook the pasta: Preheat your oven to 375°F (190°C). Cook the pasta sheets according to package instructions until al dente, drain, and set aside.
2. Prepare the filling: In a pan, heat olive oil over medium heat. Sauté garlic for 1-2 minutes until fragrant. Add shrimp, cooking until pink. Remove from the pan and set aside. In the same pan, sauté spinach until wilted. Chop the shrimp into small pieces and combine with spinach, ricotta, Parmesan, and mozzarella. Season with salt and pepper.
3. Stuff the pasta rolls: Lay out each cooked pasta sheet and spoon the shrimp and spinach mixture along one edge. Carefully roll up the pasta, securing the filling inside.
4. Make the roasted red pepper cream sauce: In a blender, puree the roasted red bell peppers until smooth. In a pan, melt butter over medium heat and sauté chopped onion until soft. Add the red pepper puree, chicken broth, and heavy cream. Simmer for 5-7 minutes, then season with salt and pepper.
5. Assemble and bake: In a baking dish, spread a small amount of the red pepper cream sauce. Arrange the stuffed pasta rolls in the dish, then pour the remaining sauce over the top. Sprinkle with extra mozzarella and Parmesan if desired. Bake for 20 minutes or until bubbly and golden.

Servings and Timing

This recipe serves 4.
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes

Variations

• Use chicken or a combination of meats for the filling.
• Add some crushed red pepper flakes to the cream sauce for a spicy kick.
• Try adding other herbs like thyme or oregano to the filling for added flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. For best results, cover with foil while reheating in the oven.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works just fine. Be sure to thaw them properly before cooking.

Can I prepare this dish ahead of time?
Yes, you can assemble the pasta rolls and store them in the fridge, then bake them when ready.

Can I make the sauce ahead of time?
Absolutely! The roasted red pepper cream sauce can be made in advance and stored in the refrigerator for up to 3 days.

Is this dish gluten-free?
To make it gluten-free, use gluten-free pasta sheets and ensure that your cream sauce ingredients are gluten-free.

Conclusion

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is an indulgent and mouthwatering dish that’s perfect for a special occasion or a luxurious weeknight meal. The creamy sauce paired with the savory filling will impress anyone at your table, making it a recipe worth adding to your culinary rotation.

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