If you’re craving a dish that feels like a warm hug for your taste buds, then you’re going to adore this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe. It’s a symphony of flavors and textures: tender shrimp and vibrant spinach nestled inside perfectly cooked pasta, all smothered in a luscious roasted red pepper cream sauce. This recipe transforms humble ingredients into a comforting, elegant meal that’s perfect for weeknight dinners or special gatherings. Trust me, once you try this, it will quickly become one of your favorite go-to dinners.

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish lies in its simple, yet thoughtfully chosen ingredients. Each component plays an essential role in building layers of flavor, giving you tender pasta, savory seafood, fresh greens, and a rich, creamy sauce that finishes everything off with a beautiful pop of color.

12 lasagna noodles: Cooked and drained, these serve as the perfect wrap for your stuffed filling.
1 lb shrimp: Peeled and deveined, shrimp brings a sweet, briny character that pairs beautifully with spinach.
2 cups fresh spinach: Chopped finely, it adds vibrant green freshness and a subtle earthiness.
1/2 cup ricotta cheese: Creamy and mild, ensuring the filling stays luscious without overwhelming the shrimp.
1/2 cup mozzarella cheese: Shredded for melty goodness that binds everything together.
1/4 cup Parmesan cheese: Grated for a nutty, salty depth that enhances the overall flavor.
1 egg: Acts as a binder so your filling holds nicely when baked.
2 cloves garlic: Minced to infuse a fragrant, savory punch right into the shrimp.
2 tbsp olive oil: Used for sautéing shrimp and garlic, bringing out their natural flavors.
Salt and pepper: To taste, seasoning every layer perfectly.
1 cup roasted red peppers: Blended into the sauce for a sweet, smoky undertone and gorgeous red color.
1/2 cup heavy cream: Adds richness and makes the sauce decadently smooth.
1 tbsp fresh basil: Chopped, fresh basil is the final herbal flourish that brightens the dish.
1 tbsp lemon juice: A splash of acidity to balance the creaminess and elevate the flavors.

How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Step 1: Prepare the Noodles and Shrimp

Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then drain them carefully and set aside. Next, heat olive oil in a large pan over medium heat, add the minced garlic and shrimp, and sauté until the shrimp turns pink and opaque—about 3 to 4 minutes. This process develops a fragrant base without overcooking the delicate shrimp.

Step 2: Mix the Filling

In a large bowl, combine the cooked shrimp, chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Season everything generously with salt and pepper. This mixture will be creamy yet hearty, with fresh bites of spinach and tender shrimp woven throughout.

Step 3: Assemble the Pasta Rolls

Lay each lasagna noodle flat and spread an even layer of the shrimp and spinach mixture on top. Roll each noodle tightly, then place the rolls seam-side down in a greased baking dish. This ensures they hold their shape while baking and look picture-perfect when served.

Step 4: Make the Roasted Red Pepper Cream Sauce

In a blender or food processor, combine roasted red peppers, heavy cream, and lemon juice, then blend until silky smooth. This sauce brings a luscious, smoky sweetness that complements the stuffed pasta rolls wonderfully. Pour the sauce evenly over the arranged rolls in the baking dish.

Step 5: Bake and Finish

Cover the dish with aluminum foil and bake for 25 minutes to allow everything to meld and warm through. Remove the foil, sprinkle additional shredded mozzarella on top, then bake uncovered for another 10 minutes or until the cheese bubbles to a golden perfection. Garnish with fresh basil just before serving for a vibrant, herbal aroma.

How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Garnishes

Freshly chopped basil is a must-have garnish—its lively flavor and bright green hue add an inviting freshness. You can also sprinkle some extra Parmesan cheese or add a drizzle of good quality olive oil just before serving for an extra touch of indulgence.

Side Dishes

This dish pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Roasted or grilled seasonal vegetables, like asparagus or zucchini, also complement the flavors without overwhelming the palate.

Creative Ways to Present

For a charming dinner party, place each pasta roll on individual plates and drizzle more of the roasted red pepper cream sauce artistically around them. You could also layer the sauce underneath the rolls on the serving dish for an elegant presentation that showcases that gorgeous red sauce contrast against the creamy pasta rolls.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making for delicious next-day meals.

Freezing

You can freeze this dish before baking by assembling the rolls in a freezer-safe dish and covering tightly. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the cooking time.

Reheating

Reheat leftovers in the oven at 350°F (175°C), covered with foil to keep the moisture in, until warmed through—usually about 15-20 minutes. Avoid microwaving if possible, to maintain the texture and creamy sauce consistency.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw and pat them dry completely before cooking so they sauté nicely and don’t release excess water, which could dilute the filling.

Is there a substitute for the ricotta cheese?

You can swap ricotta with cream cheese or cottage cheese if you prefer a slightly different texture. Just ensure the substitute is well-drained to avoid a watery filling.

Can I make the roasted red pepper cream sauce ahead of time?

Yes, this sauce keeps well in the fridge for a day or two. Just give it a good stir before pouring over your pasta rolls to re-emulsify.

What if I’m not a fan of spinach?

Try substituting it with kale or Swiss chard, lightly sautéed before mixing. They add a similar fresh green element but with a slightly different flavor and texture.

Is this dish gluten-free?

It’s not, as it uses traditional lasagna noodles. However, gluten-free lasagna noodles are a great alternative, just be sure to cook them according to the package instructions to avoid breakage when rolling.

Final Thoughts

I hope you feel inspired to make this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe soon. It’s a heartwarming, delicious celebration of flavors that manage to be both comforting and elegant. Perfect for impressing family or friends, or simply treating yourself to something truly special. Once you try it, I’m confident it will become a beloved staple in your kitchen, just as it is in mine!