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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 32 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

These Shrimp and Spinach Stuffed Pasta Rolls are a delightful and elegant meal featuring tender shrimp and fresh spinach rolled inside lasagna noodles, topped with a creamy roasted red pepper sauce. This dish combines rich cheeses and vibrant flavors, perfect for a comforting yet sophisticated dinner.

Ingredients

For the Pasta Rolls

  • 12 lasagna noodles, cooked and drained
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Roasted Red Pepper Cream Sauce

  • 1 cup roasted red peppers (jarred or homemade)
  • 1/2 cup heavy cream
  • 1 tbsp fresh basil, chopped
  • 1 tbsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta rolls.
  2. Cook Lasagna Noodles: Cook the lasagna noodles according to the package directions, then drain and set them aside to cool slightly for easier handling.
  3. Sauté Shrimp and Garlic: Heat olive oil in a large pan over medium heat. Add the minced garlic and shrimp, cooking until the shrimp turns pink, about 3-4 minutes. Remove from heat and set aside.
  4. Prepare Filling: In a large bowl, combine the chopped spinach, ricotta, mozzarella, Parmesan, egg, and the cooked shrimp mixture. Season the mixture with salt and pepper to taste.
  5. Assemble Rolls: Spread a layer of the shrimp and spinach filling onto each lasagna noodle. Carefully roll up each noodle tightly, then place the rolls seam-side down in a greased baking dish.
  6. Make Sauce: In a blender or food processor, blend the roasted red peppers, heavy cream, and lemon juice until smooth and creamy.
  7. Add Sauce and Bake: Pour the roasted red pepper cream sauce evenly over the pasta rolls. Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. Finish Baking: Remove the foil, sprinkle the rolls with additional shredded mozzarella cheese, and bake uncovered for another 10 minutes or until the cheese is bubbly and golden.
  9. Garnish and Serve: Garnish the baked pasta rolls with freshly chopped basil and serve warm.

Notes

  • To save time, you can use pre-cooked shrimp but adjust the cooking time accordingly.
  • If fresh spinach isn’t available, frozen spinach (thawed and drained) can be substituted.
  • For a spicier twist, add a pinch of red pepper flakes to the shrimp while cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish can be prepared ahead of time; assemble the rolls and refrigerate before baking.

Find it online: https://slsrecipes.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream-recipe/