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

If you are looking for a dish that perfectly combines rich flavors with a comforting, elegant presentation, look no further than this Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe. The delicate pasta sheets are lovingly wrapped around a creamy filling of succulent shrimp and fresh spinach, then drenched in a luscious roasted red pepper cream sauce that is bursting with smoky, tangy, and buttery goodness. This dish feels like a warm hug on a plate and is sure to impress anyone lucky enough to share it with you. It’s a meal that balances freshness, savory depth, and a bit of indulgence all in one beautiful, satisfying bite.

Ingredients You’ll Need

For this recipe, you only need a handful of straightforward ingredients, but each one plays a crucial role in creating the perfect harmony of textures and flavors. From the tender shrimp to the creamy cheeses and vibrant roasted red pepper sauce, these components come together to make magic.

• 8 large pasta sheets: These form the perfect canvas for your delicious filling and hold everything together beautifully.
• 1 tablespoon olive oil: Adds a subtle richness and helps cook the shrimp evenly without drying them out.
• 1/2 pound shrimp, peeled and deveined: Deliciously tender seafood packed with flavor to elevate the filling.
• 1/2 teaspoon garlic powder: Enhances the shrimp with a gentle garlicky warmth.
• 1/2 teaspoon onion powder: Adds a subtle depth that complements the garlic perfectly.
• 1/4 teaspoon crushed red pepper flakes: Provides a hint of heat without overpowering the dish.
• 1/2 teaspoon salt: Essential for bringing out all the flavors.
• 1/4 teaspoon black pepper: Adds a gentle peppery bite.
• 4 ounces cream cheese, softened: Lends a creamy, smooth texture that binds the filling together.
• 1 cup ricotta cheese: Keeps the filling light and fluffy with a mild, fresh flavor.
• 1 cup shredded mozzarella cheese: Melts beautifully for a gooey, irresistible center.
• 1/2 cup grated Parmesan cheese: Brings a nutty, tangy richness that enhances the filling’s taste.
• 2 cups fresh spinach, chopped: Adds freshness, color, and a lovely earthy note.
• 1 tablespoon fresh parsley, chopped: Brightens the filling with an herbaceous touch.
• 1/4 cup unsalted butter: Forms the creamy base of the roasted red pepper sauce.
• 1 clove garlic, minced: Infuses the sauce with aromatic warmth.
• 1 cup roasted red peppers, chopped: The star ingredient for the sauce, offering smoky sweetness and vibrant color.
• 1/2 cup heavy cream: Creates a luxuriously silky texture for the sauce.
• 1/4 cup chicken broth: Adds a subtle savory depth, balancing the creaminess.
• 1/4 teaspoon smoked paprika: Imparts a smoky, mildly spicy complexity for the sauce.
• 1 tablespoon lemon juice: Brightens the sauce with refreshing acidity.
• 1/2 teaspoon salt: Essential for seasoning the sauce perfectly.
• 1/4 teaspoon black pepper: Adds just the right amount of peppery finish.

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

Step 1: Cook Pasta Sheets

Begin by preparing the pasta sheets according to package instructions until al dente. This ensures your pasta has just the right bite to hold the filling without becoming mushy during baking. Drain carefully and spread them out on a large tray to prevent sticking while you focus on the filling.

Step 2: Sauté the Shrimp

Heat olive oil in a skillet over medium heat and add your shrimp. Sprinkle with garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper, stirring occasionally until they turn pink and opaque. This quick cooking locks in juiciness while layering flavors from the spices.

Step 3: Chop the Shrimp

Once cooked, transfer the shrimp to a cutting board and chop them into small pieces. This texture lets the shrimp mingle beautifully with the creamy filling without overwhelming any one bite.

Step 4: Mix the Filling

In a large bowl, combine the chopped shrimp with cream cheese, ricotta, mozzarella, Parmesan, fresh chopped spinach, and parsley. Mix until the mixture is smooth and combined. This creamy blend balances the seafood’s sweetness with the fresh earthiness of the spinach.

Step 5: Prepare the Baking Dish

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This prep will prevent the pasta rolls from sticking and help them bake evenly.

Step 6: Assemble the Rolls

Lay each pasta sheet on a clean surface and spoon 2 to 3 tablespoons of the shrimp and spinach mixture onto the center. Roll them carefully, folding the edges inward as you go to keep the filling inside. This step is key to creating those beautiful, neat rolls that bake evenly.

Step 7: Arrange Rolls in Baking Dish

Place the pasta rolls seam-side down in your prepared baking dish, fitting them in a single layer to ensure each roll bakes perfectly and absorbs the sauce evenly.

Step 8: Start the Roasted Red Pepper Sauce

In a separate skillet, melt butter over medium heat. Add minced garlic and cook just for about a minute until fragrant. This forms the flavor base for your sumptuous sauce.

Step 9: Add Roasted Red Peppers

Stir in the chopped roasted red peppers and cook for 2 to 3 minutes, letting their smoky sweetness bloom and soften into the butter and garlic mixture.

Step 10: Finish the Sauce

Pour in heavy cream, chicken broth, smoked paprika, lemon juice, salt, and black pepper. Bring this to a gentle simmer and cook for 4 to 5 minutes until the sauce thickens to glossy perfection. This creamy, vibrant sauce is the heart of the dish, perfectly complementing the stuffed pasta rolls.

Step 11: Pour Sauce Over Rolls

Evenly drizzle the roasted red pepper cream sauce over the arranged pasta rolls, generously coating them to infuse every roll with flavor during baking.

Step 12: Bake Covered

Cover your dish with aluminum foil and bake for 20 minutes to allow the flavors to meld and the filling to heat through.

Step 13: Bake Uncovered

Remove the foil and continue baking for another 5 to 10 minutes until the tops are a golden, bubbly delight. This step adds a gorgeous finishing touch with a bit of caramelization.

Step 14: Rest and Serve

Take the dish out of the oven and let it rest for a few minutes before serving. This pause helps the sauce thicken slightly and allows the rolls to set so every bite holds together beautifully.

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

Garnishes

For a lovely finishing touch, garnish with freshly chopped parsley or basil leaves to add a burst of color and freshness. A light sprinkle of grated Parmesan cheese on top just before serving also adds an extra layer of savory goodness that makes this dish feel even more special.

Side Dishes

Complement these indulgent pasta rolls with a crisp green salad dressed lightly with lemon vinaigrette or a simple side of garlic roasted vegetables. The freshness and texture of the sides provide a perfect counterbalance to the creamy, rich main course.

Creative Ways to Present

Serve the stuffed pasta rolls individually plated with a drizzle of extra roasted red pepper cream sauce artistically swirled around. For a family-style approach, arrange the rolls on a large shared platter, garnished with herbs and a wedge of lemon to highlight the brightness of the shrimp filling.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe in an airtight container in the refrigerator. They will keep well for up to 3 days, maintaining their creamy texture and fresh taste.

Freezing

You can freeze these pasta rolls before baking by placing them seam-side down in a freezer-safe dish, covering tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to eat, bake uncovered for a longer period to ensure they are heated through.

Reheating

To reheat, cover the pasta rolls with foil again and warm in a 350°F oven for 15 to 20 minutes until heated through. For stovetop reheating, use low heat with a splash of broth or cream to revive the sauce’s lusciousness without drying out the dish.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well as long as they are fully thawed and patted dry before cooking. This prevents excess moisture that can affect the filling’s texture.

Is there a vegetarian alternative for the filling?

Absolutely! You can substitute the shrimp with sautéed mushrooms or roasted butternut squash for a delicious vegetarian version that still pairs wonderfully with the roasted red pepper cream sauce.

What type of pasta sheets work best?

Fresh lasagna sheets are ideal if accessible, but dried sheets cooked al dente will work perfectly as well. Just make sure to prevent sticking by laying them flat on a tray after cooking.

Can I prepare this dish entirely ahead of time?

You can assemble the stuffed rolls and prepare the sauce a day ahead. Store them separately and combine before baking to keep the pasta from becoming soggy.

How spicy is the roasted red pepper cream sauce?

The sauce has a gentle smoky warmth thanks to the smoked paprika and red pepper flakes, but it is not overwhelming. You can easily adjust the spice level by reducing or omitting the red pepper flakes.

Final Thoughts

I wholeheartedly encourage you to try the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe. It is more than a meal; it’s a celebration of flavors and textures that will brighten your table and please any palette. The blend of creamy filling, tender pasta, and vibrant sauce truly makes every bite feel like a special occasion. I can’t wait for you to enjoy it as much as I do!

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