Description
These Shrimp and Spinach Stuffed Pasta Rolls feature tender pasta sheets filled with a creamy mixture of shrimp, cheeses, and fresh spinach, baked under a luscious roasted red pepper cream sauce. This comforting Italian-inspired dish combines savory seafood flavors with rich cheeses and a vibrant, smoky sauce, perfect for an impressive family dinner or special occasion.
Ingredients
Scale
Pasta and Filling
- 8 large pasta sheets
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 1 tablespoon fresh parsley, chopped
Roasted Red Pepper Cream Sauce
- 1/4 cup unsalted butter
- 1 clove garlic, minced
- 1 cup roasted red peppers, chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Boil the pasta sheets according to package instructions until al dente. Drain and spread them out on a large tray to prevent sticking.
- Cook Shrimp: Heat olive oil in a skillet over medium heat. Add shrimp and season with garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Cook for 2-3 minutes until shrimp turn pink and opaque.
- Chop Shrimp: Transfer cooked shrimp to a cutting board and chop finely.
- Prepare Filling: In a large bowl, combine chopped shrimp with cream cheese, ricotta, shredded mozzarella, Parmesan, chopped spinach, and parsley. Stir until smooth and well mixed.
- Preheat Oven: Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Assemble Rolls: Lay pasta sheets flat, place 2-3 tablespoons of filling in center of each, then roll up carefully, folding in edges to enclose filling.
- Arrange Rolls: Place rolled pasta seam-side down in the prepared baking dish in a single layer.
- Start Sauce: In a skillet, melt butter over medium heat. Add minced garlic and cook 1 minute until fragrant.
- Cook Peppers: Add roasted red peppers to skillet and cook 2-3 minutes until softened.
- Add Sauce Ingredients: Stir in heavy cream, chicken broth, smoked paprika, lemon juice, salt, and pepper. Simmer for 4-5 minutes to thicken slightly.
- Pour Sauce: Evenly pour the red pepper cream sauce over the stuffed pasta rolls in the baking dish.
- Bake Covered: Cover with foil and bake for 20 minutes at 375°F (190°C).
- Bake Uncovered: Remove foil and bake an additional 5-10 minutes until rolls are golden and sauce is bubbly.
- Rest and Serve: Remove from oven and let rest several minutes before serving for flavors to meld and sauce to set slightly.
Notes
- Ensure pasta sheets are cooked al dente to keep the rolls firm during baking.
- You can substitute fresh spinach with frozen spinach, thawed and drained.
- Use pre-roasted red peppers from a jar to save time, or roast your own for more flavor.
- For a spicier sauce, increase crushed red pepper flakes or add cayenne pepper.
- Rustic chopped shrimp texture complements the creamy cheese filling, but you may puree filling for a smoother consistency if preferred.
