Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delightful dish that perfectly marries the flavors of fresh shrimp and spinach with creamy cheese. This recipe stands out for its rich roasted red pepper sauce, making it an excellent choice for family dinners, date nights, or special occasions. The combination of textures and tastes will impress your guests while being simple enough for any home cook to master.
Why You’ll Love This Recipe
- Delicious Flavor: The succulent shrimp and earthy spinach blend beautifully with the creamy ricotta and roasted red pepper sauce.
- Easy to Prepare: With straightforward steps, this dish can be made in just over an hour, perfect for busy weeknights.
- Versatile Dish: Serve it as a main course or pair it with a salad or garlic bread for a complete meal.
- Impressive Presentation: These stuffed pasta rolls not only taste great but also look fantastic on the plate, making them a showstopper at any gathering.
- Customizable Ingredients: Feel free to add your favorite herbs or substitute proteins based on what you have on hand.
Tools and Preparation
To make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, you’ll need some essential tools to help streamline your cooking process.
Essential Tools and Equipment
- Skillet
- Mixing bowl
- Saucepan
- Blender
- Baking dish
Importance of Each Tool
- Skillet: Perfect for sautéing garlic and cooking the shrimp quickly without losing moisture.
- Blender: Ensures your roasted red pepper sauce is smooth and creamy, enhancing the overall texture of the dish.
Ingredients
For the Pasta Rolls
- 8 –10 lasagna noodles, cooked al dente
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan
- 1 egg
- 1 tbsp fresh parsley or basil, chopped
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
For the Roasted Red Pepper Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 jar roasted red peppers, drained
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Salt & black pepper, to taste
- Optional: 1 tsp lemon juice or white wine for brightness
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Step 1: Cook the Shrimp Filling
In a skillet, heat olive oil over medium heat. Sauté garlic for about 30 seconds until fragrant. Add shrimp and cook until just pink—this should take about 2–3 minutes. Then add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if desired. Remove from heat and let cool slightly.
Step 2: Mix the Filling
In a mixing bowl, combine ricotta cheese, grated Parmesan, egg, chopped herbs, and the cooled shrimp-spinach mixture. Stir until all ingredients are creamy and well blended.
Step 3: Make the Sauce
In a saucepan over medium heat, sauté minced garlic in olive oil until fragrant. Add roasted red peppers and cook for 2 minutes. Transfer this mixture to a blender along with heavy cream and Parmesan. Blend until smooth. Return to pan, season with salt and black pepper, then heat gently until warm.
Step 4: Assemble the Rolls
Lay out your cooked lasagna noodles on a clean surface. Spoon 2–3 tablespoons of filling onto each noodle. Gently roll each noodle up carefully so that the filling doesn’t spill out. Place each roll seam-side down in a greased baking dish.
Step 5: Bake
Pour the prepared red pepper cream sauce evenly over the stuffed pasta rolls. Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. After this time has passed, uncover the dish and bake an additional 10 minutes until bubbly and golden brown.
Step 6: Serve
Once baked, garnish your delicious shrimp and spinach stuffed pasta rolls with extra Parmesan cheese, fresh herbs, or a sprinkle of chili flakes if desired. Serve warm alongside garlic bread or a crisp green salad for a complete meal experience!
How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Serving Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream can elevate any dinner occasion. Whether it’s a cozy family meal or a gathering with friends, these pasta rolls are versatile and delightful.
Pair with Garlic Bread
- Garlic bread complements the creamy richness of the sauce, offering a crunchy texture that balances the dish.
Add a Fresh Salad
- A crisp green salad with a light vinaigrette adds brightness to the meal, enhancing the flavors of the stuffed pasta.
Include Extra Parmesan
- Sprinkling some extra Parmesan on top before serving gives an extra cheesy flavor that many will love.
Serve with Wine
- Pairing with a chilled white wine like Sauvignon Blanc can enhance the overall dining experience, bringing out the shrimp’s delicate flavors.
Consider Chili Flakes
- Offering red pepper flakes at the table allows guests to add their desired spice level, making it customizable for everyone.
Garnish with Fresh Herbs
- Fresh parsley or basil as a garnish not only adds color but also enhances the freshness of the dish, making it visually appealing.
How to Perfect Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
To ensure your shrimp and spinach stuffed pasta rolls come out perfectly every time, follow these handy tips.
- Use Al Dente Noodles: Cooking lasagna noodles al dente prevents them from becoming too soft when baked.
- Cool Filling Before Mixing: Allowing the shrimp and spinach filling to cool helps maintain its texture when combined with cheese.
- Blend Sauce Until Smooth: A smooth roasted red pepper cream sauce ensures even coating over your pasta rolls.
- Cover While Baking: Covering the dish for most of the baking time keeps moisture in, ensuring flavorful pasta rolls.
- Let It Rest Before Serving: Allowing the dish to rest for a few minutes after baking helps set up layers and makes serving easier.
- Experiment With Herbs: Feel free to mix different herbs into your filling or garnish for unique flavor combinations.
Best Side Dishes for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Complementing your shrimp and spinach stuffed pasta rolls with thoughtful side dishes can enhance your meal. Here are some excellent options:
- Caesar Salad: A classic Caesar salad brings crunch and creaminess that pairs well with pasta dishes.
- Roasted Vegetables: Seasonal roasted veggies offer caramelized sweetness, adding depth to your meal.
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide a comforting side that balances flavors nicely.
- Steamed Asparagus: Lightly steamed asparagus adds a fresh touch and vibrant color to your plate.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create a refreshing contrast to rich pasta rolls.
- Risotto: A creamy risotto can be an indulgent addition that complements both shrimp and creamy sauces beautifully.
- Antipasto Platter: An assortment of cured meats, cheeses, olives, and marinated vegetables offers variety and excitement as an appetizer or side.
- Garlic Green Beans: Sautéed green beans in garlic butter bring both flavor and nutrition to your dinner spread.
Common Mistakes to Avoid
When making Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, it’s easy to overlook some key steps. Here are common mistakes to watch out for.
- Using overcooked noodles: Overcooked lasagna noodles can lead to mushy rolls. Always cook them al dente for the best texture.
- Skipping seasoning: Failing to season your filling and sauce properly can result in bland flavors. Don’t forget salt, pepper, and herbs!
- Not cooling the filling: Adding hot filling directly to the pasta can cause it to tear. Allow the shrimp-spinach mixture to cool slightly before assembly.
- Overfilling the rolls: Stuffing too much filling into each noodle can make rolling difficult. Use just 2–3 tablespoons per noodle for easy handling.
- Neglecting the sauce: A dry dish is unappealing. Make sure to cover your pasta rolls generously with the roasted red pepper cream sauce before baking.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Place cooled stuffed pasta rolls in a freezer-safe container.
- They can be frozen for up to 2 months.
Reheating Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Oven: Preheat oven to 350°F (175°C). Cover with foil and heat for about 20 minutes or until warmed through.
- Microwave: Place on a microwave-safe plate, cover, and heat for 2-3 minutes or until hot.
- Stovetop: Heat in a skillet over medium-low heat, adding a splash of water to prevent sticking.
Frequently Asked Questions
What should I serve with Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
This dish pairs well with garlic bread or a fresh green salad for a complete meal.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just ensure they are fully thawed before chopping and cooking.
How do I customize this recipe?
Feel free to add other vegetables or substitute different cheeses in the filling. Experiment with spices to enhance flavors according to your preference.
Can I make this dish vegetarian?
Absolutely! Replace shrimp with sautéed mushrooms or additional spinach for a tasty vegetarian option.
Final Thoughts
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are not only delicious but also versatile. You can easily customize them based on your preferences or what you have on hand. This comforting dish is perfect for family meals or special occasions; give it a try today!
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Total Time: 1 hour
- Yield: Serves 4
Description
Indulge in the delightful flavors of Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. This comforting dish features tender lasagna noodles filled with a savory mixture of succulent shrimp, fresh spinach, and creamy cheeses, all enveloped in a rich and vibrant roasted red pepper sauce. Perfect for family gatherings or intimate dinners, these stuffed pasta rolls are not only visually stunning but also easy to prepare, making them an ideal choice for home cooks of all skill levels. Impress your guests while enjoying a delicious meal that’s as satisfying as it is elegant.
Ingredients
- 8–10 cooked lasagna noodles
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ lb chopped shrimp, peeled and deveined
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan
- 1 egg
- 1 tbsp fresh parsley or basil, chopped
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 jar roasted red peppers, drained
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Salt & black pepper, to taste
- Optional: 1 tsp lemon juice or white wine for brightness
Instructions
- Cook shrimp in a skillet with garlic until pink; add spinach until wilted.
- In a bowl, mix ricotta, Parmesan, egg, herbs, and the cooled shrimp-spinach mixture.
- Blend roasted red peppers with cream and season to create the sauce.
- Fill lasagna noodles with the mixture, roll them up, and place seam-side down in a baking dish.
- Cover with sauce and bake at 375°F for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pasta rolls (280g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
