Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a sophisticated yet approachable dish that brings together the delicate flavors of shrimp and spinach in a creamy, smoky sauce. The use of pasta sheets or lasagna noodles adds a comforting element, making this dish suitable for both casual dinners and special occasions.
Why This Recipe Stands Out
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Flavor Harmony: The sweetness of shrimp complements the earthiness of spinach, while the roasted red pepper cream sauce adds depth and richness.
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Elegant Presentation: The rolled pasta creates an impressive presentation, perfect for entertaining guests.
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Versatility: This recipe can be adapted to suit various dietary preferences, including vegetarian and gluten-free options.
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Instructions
Step 1: Prepare the Filling
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Sauté Shrimp and Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped shrimp and cook until pink and opaque, about 3–4 minutes. Toss in spinach and stir until wilted, about 2 minutes. Remove from heat and let cool slightly.
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Mix Filling: In a bowl, combine the cooked shrimp and spinach mixture with ricotta, mozzarella, Parmesan, and the beaten egg. Season with salt and pepper. Mix well to combine.
Step 2: Roll the Pasta
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Prepare Noodles: Lay cooked lasagna noodles flat on a clean surface.
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Fill and Roll: Spread a portion of the shrimp and spinach filling along one edge of each noodle. Roll each noodle tightly and arrange seam-side down in a greased baking dish.
Step 3: Make the Roasted Red Pepper Cream Sauce
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Sauté Garlic: In a saucepan over medium heat, melt butter and sauté minced garlic for 1 minute.
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Add Red Peppers: Stir in roasted red peppers and cook for 2 minutes.
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Add Cream and Cheese: Pour in heavy cream and bring to a simmer. Whisk in Parmesan cheese and cook for 5 minutes until thickened. Season with salt and pepper to taste.
Step 4: Assemble and Bake
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Add Sauce: Pour the roasted red pepper cream sauce over the pasta rolls in the baking dish.
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Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
Step 5: Serve
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Rest: Allow the dish to cool for a few minutes before serving.
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Garnish: Garnish with fresh basil or parsley for added color and flavor.
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Accompaniments: Serve warm with a side salad or garlic bread for a complete meal.
Tips and Variations
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Make-Ahead: Assemble the rolls and prepare the sauce a day in advance. Store them separately in the fridge and combine just before baking.
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Add a Kick: If you like a bit of heat, incorporate diced jalapeños or red pepper flakes into the sauce while it simmers.
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Vegetarian Option: Replace the shrimp with sautéed mushrooms, zucchini, or a blend of your favorite vegetables for a delicious vegetarian version.
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Gluten-Free Alternative: Use gluten-free lasagna noodles to make this dish celiac-friendly without compromising on flavor.
Conclusion
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a dish that combines elegance with comfort. The tender pasta rolls filled with shrimp, spinach, and cheese, all smothered in a creamy roasted red pepper sauce, create a meal that’s both satisfying and impressive. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this recipe is sure to delight your taste buds and leave a lasting impression.
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a sophisticated yet approachable dish that brings together the delicate flavors of shrimp and spinach in a creamy, smoky sauce. The use of pasta sheets or lasagna noodles adds a comforting element, making this dish suitable for both casual dinners and special occasions.
Ingredients
- For the Pasta Rolls:
- 8–10 lasagna noodles (or enough for a 9x13 baking dish)
- 1 tbsp olive oil
- ¾ lb shrimp, peeled, deveined, and chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- Salt and pepper, to taste
- 1 egg, lightly beaten
- For the Roasted Red Pepper Cream Sauce:
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 (12 oz) jar roasted red peppers, drained and chopped
- ½ cup heavy cream
- ¼ cup chicken broth (or vegetable broth)
- ¼ cup grated Parmesan
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
Instructions
1. Cook the Noodles:
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles until al dente. Drain and lay flat on a parchment-lined tray to prevent sticking.
2. Make the Filling:
- Heat olive oil in a skillet over medium heat.
- Sauté garlic for 30 seconds, then add chopped shrimp. Cook until pink (2–3 minutes).
- Add spinach and cook until wilted. Remove from heat.
- In a bowl, combine the shrimp-spinach mixture with ricotta, mozzarella, Parmesan, egg, salt, and pepper. Mix until creamy.
3. Roll the Pasta:
- Spread 2–3 tablespoons of filling along each noodle and roll up gently.
- Place seam-side down in a lightly greased 9x13-inch baking dish.
4. Make the Roasted Red Pepper Cream Sauce:
- In a skillet, melt butter over medium heat.
- Sauté garlic until fragrant.
- Add chopped roasted red peppers and cook 2 minutes.
- Transfer mixture to a blender or use an immersion blender. Blend with cream and broth until smooth.
- Return to the pan, stir in Parmesan, and season with salt, pepper, and optional red pepper flakes.
- Simmer for 3–5 minutes until slightly thickened.
5. Assemble and Bake:
- Pour the roasted red pepper cream sauce over the pasta rolls.
- Sprinkle with extra Parmesan if desired.
- Bake at 375°F (190°C) for 20–25 minutes, until bubbly and heated through.
Notes
- Shrimp Tip: Use pre-cooked shrimp to save time, just chop and mix into the filling without sautéing.
- Make-Ahead: Assemble rolls a day ahead and refrigerate; add sauce just before baking.
- Sauce Shortcut: Blend all sauce ingredients together and heat gently if you’re in a rush.
- Cheese Swap: Add goat cheese or mascarpone to the filling for extra creaminess.