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Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 53 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

Delicious shrimp and spinach stuffed pasta rolls are baked to perfection and served with a creamy roasted red pepper sauce. This elegant dish combines tender shrimp with creamy cheeses and fresh spinach, all wrapped in lasagna noodles and smothered in a smooth, flavorful red pepper cream sauce, perfect for a comforting yet sophisticated meal.

Ingredients

Pasta Rolls

  • 12 lasagna noodles
  • 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
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Roasted Red Pepper Cream Sauce

  • 2 roasted red peppers, peeled and chopped
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth (or vegetable broth)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Preheat and boil noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain carefully and set aside on a flat surface.
  2. Cook shrimp: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and just cooked through. Remove from heat, chop the shrimp into small pieces, and set aside.
  3. Prepare filling: In a large mixing bowl, combine the chopped shrimp, chopped spinach, ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, minced garlic, salt, and pepper. Mix thoroughly until well combined.
  4. Assemble pasta rolls: Lay each cooked lasagna noodle flat. Spoon a generous amount of the shrimp and spinach mixture onto each noodle, then roll each noodle tightly into a cylindrical shape. Place each roll seam-side down in a baking dish, arranging them evenly.
  5. Make sauce base: In a pan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until they become soft and fragrant.
  6. Prepare cream sauce: Add the roasted red peppers, heavy cream, chicken broth, paprika, salt, and pepper to the pan. Bring the mixture to a gentle simmer, cooking for 5-7 minutes while stirring occasionally. After simmering, blend the sauce with an immersion blender until smooth and creamy. Alternatively, transfer to a blender and puree, then return to the pan to keep warm.
  7. Combine and bake: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish. Cover the dish with aluminum foil to retain moisture, and bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the rolls are heated through.
  8. Serve: Remove the foil and optionally sprinkle additional grated Parmesan cheese over the pasta rolls. Serve hot immediately for best taste.

Notes

  • You can substitute vegetable broth for chicken broth to make the sauce vegetarian-friendly.
  • Use fresh roasted red peppers or jarred ones if fresh are not available; just ensure they are drained.
  • The cooked lasagna noodles need to be handled carefully to avoid tearing when rolling.
  • For a lighter version, substitute half-and-half for heavy cream; however, the sauce will be less rich.
  • Leftovers can be refrigerated for up to 2 days and reheated in the oven at 350°F until warmed through.

Find it online: https://slsrecipes.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream-sauce-recipe-2/