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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

  • Author: Chef Mia

Description

Luxurious pasta rolls filled with tender shrimp, fresh spinach, and creamy cheeses, all smothered in a velvety roasted red pepper sauce. This decadent dish is perfect for family dinners or special occasions, offering a gourmet twist that’s surprisingly easy to prepare.

Ingredients

Scale
  • 12lasagna noodles, cooked just until al dente
  • 1pound shrimp, peeled, deveined, and finely chopped
  • 2 cupsfresh spinach, roughly chopped
  • 2cloves garlic, minced
  • 1 cupricotta cheese
  • ½ cupmozzarella, freshly shredded
  • ¼ cupParmesan cheese, grated
  • 1egg, lightly beaten
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoonextra virgin olive oil, for sautéing
  • 2 tablespoonsbutter
  • 2cloves garlic, finely minced
  • 1 cuproasted red peppers, drained and roughly chopped
  • 1 cupheavy cream
  • ½ cupParmesan cheese, grated
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add the minced garlic and sauté for 1 minute until aromatic.
  3. Stir in the chopped shrimp and cook for 3–4 minutes, just until pink and opaque.
  4. Add the spinach to the skillet and cook for 2 minutes until wilted.
  5. Transfer the shrimp and spinach mixture to a bowl and let it cool slightly.
  6. Mix in the ricotta, mozzarella, Parmesan cheese, and the lightly beaten egg.
  7. Season the mixture with salt and freshly ground black pepper, stirring until well combined.
  8. Lay the cooked lasagna noodles flat on a clean surface.
  9. Spoon the shrimp and spinach filling along one edge of each noodle.
  10. Roll the noodles tightly to enclose the filling.
  11. Place each roll seam-side down in a greased baking dish, ensuring they’re snugly arranged but not overlapping.
  12. Melt butter in a saucepan over medium heat.
  13. Add the minced garlic and sauté for 1 minute until fragrant.
  14. Stir in the roasted red peppers and cook for 2 minutes, allowing the flavors to meld.
  15. Add the heavy cream and bring the mixture to a gentle simmer.
  16. Whisk in the Parmesan cheese and let the sauce cook for 5 minutes, stirring frequently, until it thickens slightly.
  17. Season the sauce with salt and pepper to taste.
  18. Pour the prepared roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
  19. Sprinkle additional Parmesan cheese over the top for added flavor and a golden finish.
  20. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
  21. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the top is golden brown.
  22. Let the dish rest for a few minutes before serving to allow the flavors to settle.
  23. Garnish with freshly chopped basil or parsley for a vibrant touch.
  24. Pair with garlic bread or a crisp salad for a complete and satisfying meal.

Notes

Cooking the Pasta:Ensure the lasagna noodles are cookedal dente. Overcooked noodles may tear during rolling.
Watery Filling:Squeeze out excess moisture from the spinach before adding it to the filling to prevent a watery dish.
Smooth Sauce:Blend the roasted red peppers before adding them to the sauce if you prefer a smoother consistency.

Nutrition

  • Calories: 450
  • Protein: 28g

Find it online: https://exorecipes.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roaste/