Oh my goodness, have I got a treat for you! I absolutely adore these Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. Picture this: you pull them out of the oven, and the aroma wafts through the kitchen—it’s nothing short of heavenly. The first time I made this dish, I was hosting a dinner for some friends, and their jaws just dropped as soon as they saw it. The vibrant colors of the roasted red pepper sauce combined with the creamy filling are enough to impress anyone, even those “hard to please” guests!
This recipe is so special to me because it combines two of my favorite ingredients: succulent shrimp and hearty spinach—perfect for a cozy night in or a fancy dinner party. Plus, it’s a great way to sneak in some greens, and who doesn’t love a dish that checks those boxes? So, let’s dive into making these scrumptious pasta rolls together!
What’s in Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
Pasta Sheets: You’ll need lasagna sheets or large pasta shells, depending on what you prefer. I usually opt for no-boil lasagna sheets because they save a ton of time!
Shrimp: Fresh or frozen shrimp works well—just make sure you peel and devein them. I prefer wild-caught shrimp because they’re sustainable and taste much better.
Spinach: Fresh baby spinach adds a vibrant color and nutrients. You can certainly use frozen spinach, but if you do, make sure to drain it well.
Ricotta Cheese: This creamy cheese gives the filling a luscious texture. I always go for the whole milk ricotta for richer flavor.
Parmesan Cheese: Grated parmesan adds a beautiful depth of savory flavor to the filling and the sauce.
Roasted Red Peppers: The star of the sauce! They are sweet, smoky, and just incredibly delicious. I usually buy them jarred, but if you’re feeling ambitious, roasting your own is fantastic!
Garlic: Fresh garlic is a must here for that aromatic flavor—one of my kitchen staples!
Heavy Cream: This gives the sauce a heavenly creaminess. If you want to lighten it, half-and-half works too!
Is Shrimp & Spinach Stuffed Pasta Rolls Good for You?
Absolutely! These stuffed pasta rolls are a delightful way to incorporate some healthy ingredients into your meal.
Shrimp: Not only do they taste amazing, but they are also a great source of protein and omega-3 fatty acids, promoting heart health.
Spinach: This leafy green is loaded with vitamins A, C, and K, plus iron and antioxidants. It truly is a powerhouse!
Ricotta Cheese: Rich in protein and calcium, ricotta can contribute to bone health and muscle development.
However, just a quick note—if you’re watching your saturated fat intake, the heavy cream can be a bit much. You could always substitute it with a lighter option or use it sparingly.
Ingredients List
– 10-12 lasagna sheets (or large pasta shells)
– 1 pound shrimp, peeled and deveined
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1/2 cup grated parmesan cheese
– 1 cup roasted red peppers (jarred)
– 2 cloves garlic, minced
– 1 cup heavy cream (or half-and-half)
– Salt and pepper to taste
– Olive oil for sautéing
This recipe serves about 4 people, but I won’t judge if you want to keep it all to yourself!
How to Make Shrimp & Spinach Stuffed Pasta Rolls?
1. Preheat your oven to 375°F (190°C). Get that oven nice and toasty!
2. Cook the pasta sheets according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel. If you’re using shells, just boil them for about 7-8 minutes and let them cool.
3. In a skillet over medium heat, add a splash of olive oil and sauté minced garlic for about a minute until fragrant. Add in the shrimp and cook for about 2-3 minutes until they turn pink. Then, toss in the chopped spinach and cook just until wilted.
4. In a bowl, mix the sautéed shrimp and spinach with ricotta and half of the parmesan cheese. Season with salt and pepper to taste.
5. Spread a thin layer of roasted red pepper in the bottom of a baking dish. Now it’s time to stuff those pasta sheets! Take about 2 tablespoons of the shrimp and spinach filling, roll it up, and place it seam-side down in the baking dish. Repeat until the dish is filled.
6. In a blender, combine the remaining roasted red peppers with the heavy cream (or half-and-half) and blend until smooth. Pour this creamy mixture over the stuffed rolls, and sprinkle with the remaining parmesan cheese.
7. Cover the dish with foil (making sure it doesn’t touch the cheese!) and bake for 20 minutes. Remove the foil, and bake for an additional 10-15 minutes until it’s bubbly and golden.
8. Let it cool for a few minutes, then serve warm and enjoy the rave reviews!
Serving Suggestions for Delicious Pasta Rolls
How about keeping it simple and pairing your Shrimp & Spinach Stuffed Pasta Rolls with a fresh green salad and some crusty garlic bread? You could even drizzle a little extra roasted red pepper sauce on top for that added oomph! Another fun idea is to sprinkle some red pepper flakes if you like a little kick.
Feel free to get creative with your toppings. Fresh basil, parsley, or a squeeze of lemon juice can brighten up the dish beautifully.
I really hope you enjoy making these tasty stuffed pasta rolls! They’ve become a go-to in my kitchen, and I just know they’ll become one of your favorites too. Cooking is all about experiments and joy, so don’t forget to have fun with it! Let me know how yours turned out—I love hearing your cooking stories!
