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

If you are craving a dish that feels both luxurious and comforting, you are going to love this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe. Imagine tender lasagna noodles generously filled with a savory blend of shrimp, fresh spinach, and a trio of cheeses, all baked to bubbling perfection under a velvety roasted red pepper cream sauce. Every bite is a delightful harmony of flavors and textures, making it a standout meal for weeknight dinners or special occasions. This recipe is guaranteed to impress with its beautiful presentation and vibrant taste.

Ingredients You’ll Need

These ingredients are straightforward but carefully chosen to build layers of flavor, color, and creamy texture. Each one plays a key role in bringing this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe to life.

• Lasagna noodles: Cooked and drained, they form the perfect canvas for rolling the delicious filling inside.
• Shrimp: Peeled and deveined, these add a tender, seafood sweetness that pairs wonderfully with spinach.
• Fresh spinach: Chopped to bring vibrant green color and a fresh, earthy flavor that balances the richness of the cheeses.
• Ricotta cheese: Provides a creamy, smooth base that binds the filling ingredients together.
• Mozzarella cheese: Shredded for meltiness and that irresistible gooey texture inside the rolls and on top.
• Parmesan cheese: Grated for a nutty, sharp contrast that enhances the overall taste.
• Egg: Acts as a binder to keep the filling firm yet luscious.
• Garlic: Minced to infuse the shrimp and filling with aromatic depth.
• Olive oil: For sautéing shrimp and garlic, adding richness and flavor.
• Salt and pepper: To season perfectly and bring out all the natural flavors.
• Roasted red peppers: Whether jarred or homemade, they create a sweet and smoky base for the creamy sauce.
• Heavy cream: Blended with roasted red peppers to give the sauce its luscious, silky texture.
• Fresh basil: Chopped as a fragrant garnish to brighten the dish beautifully.
• Lemon juice: Adds a fresh, tangy kick that cuts through the richness perfectly.

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

Step 1: Preheat the Oven

Begin by setting your oven to 375°F (190°C). This ensures it will be ready to gently bake the pasta rolls to bubbly perfection once everything is assembled.

Step 2: Cook the Lasagna Noodles

Boil the lasagna noodles following package instructions until al dente, then drain and lay them flat to cool slightly. This prevents sticking and helps with rolling later on.

Step 3: Sauté Shrimp and Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add peeled and deveined shrimp along with minced garlic, cooking just until the shrimp turns pink and fragrant, about 3 to 4 minutes. Remove from heat and let it rest while you prepare the filling.

Step 4: Mix the Filling

In a spacious bowl, combine chopped fresh spinach, ricotta, shredded mozzarella, grated Parmesan, the beaten egg, and the cooked shrimp with garlic. Season generously with salt and pepper. This mixture will be the luscious center of your pasta rolls.

Step 5: Assemble the Rolls

Spread a generous layer of the shrimp and spinach filling onto each cooked lasagna noodle. Roll each noodle up tightly and place seam side down into a greased baking dish, arranging the rolls snugly next to each other.

Step 6: Prepare the Roasted Red Pepper Cream Sauce

Using a blender or food processor, combine the roasted red peppers, heavy cream, and lemon juice until smooth and creamy. This vibrant sauce is the star that ties the dish together, its silky texture coating each pasta roll beautifully.

Step 7: Bake Covered

Pour the roasted red pepper cream sauce evenly over the assembled pasta rolls. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. This step lets the flavors meld and the rolls heat through gently.

Step 8: Add Extra Cheese and Finish Baking

Remove the foil, sprinkle additional shredded mozzarella over the top, and bake uncovered for another 10 minutes. This creates a golden, bubbly cheese topping that invites you to dig in.

Step 9: Garnish and Serve

Once out of the oven, scatter fresh chopped basil on top as a fragrant, colorful finish. Serve your masterpiece immediately and prepare to delight in every bite of this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe.

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

Garnishes

Fresh basil is the perfect garnish, adding a pop of vibrant green and a sweet, slightly peppery flavor that complements the roasted red pepper cream sauce. A light sprinkle of extra Parmesan just before serving can also add a beautifully salty touch.

Side Dishes

Since these stuffed pasta rolls are rich and flavorful, lighter sides work best. A crisp mixed green salad with a simple lemon vinaigrette, roasted or steamed seasonal vegetables, or even garlic bread for soaking up the sauce make excellent companions.

Creative Ways to Present

For an elegant presentation at a dinner party, arrange the rolls in a single layer on a large platter and drizzle a little extra sauce around the edges. You could also serve individual rolls in shallow bowls with a spoonful of sauce on the side, garnished with basil and a lemon wedge for guests to squeeze over.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe can be kept in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making second-day servings just as delicious.

Freezing

If you want to save some for later, freeze the assembled but unbaked pasta rolls covered tightly with foil and plastic wrap. They can last up to 2 months in the freezer, making them perfect for meal prepping or busy nights.

Reheating

When ready to enjoy leftovers, thaw frozen rolls overnight in the refrigerator. Reheat in a 350°F (175°C) oven covered with foil for about 20 minutes, then uncover and bake for an additional 10 minutes to restore that bubbly, golden top.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the filling.

Is there a substitute for ricotta cheese?

You can substitute ricotta with cottage cheese blended until smooth or cream cheese for a slightly different, but still creamy, texture.

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

Yes, the sauce can be prepared up to 2 days in advance and refrigerated. Give it a quick stir before pouring over the pasta rolls.

What if I don’t have fresh spinach?

Frozen spinach works fine too; just be sure to thaw and squeeze out all the excess water before mixing into the filling.

Can this dish be made vegetarian?

Definitely! Simply omit the shrimp and increase the spinach or add sautéed mushrooms or artichokes for a delicious vegetarian alternative.

Final Thoughts

If you’re looking to wow your family or guests with a dish that feels gourmet but is surprisingly easy to make, the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe is your answer. It’s a beautiful balance of textures, vibrant colors, and rich flavors that’s sure to become a beloved classic in your kitchen. Give it a try and share the joy of this irresistible meal!

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