Delicious Shrimp and Spinach Stuffed Pasta Rolls Recipe

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream will make your taste buds dance like they’re auditioning for “Dancing with the Stars.” Imagine tender pasta, bursting with flavorful shrimp and vibrant spinach, all wrapped up in a cozy embrace of creamy roasted red pepper goodness. Sounds divine, right?

Every time I whip up this dish, I’m reminded of family gatherings where everyone gathers around the table, eagerly waiting for that first bite. The enticing aroma fills the air as laughter echoes, making even the grumpiest uncle crack a smile. Whether it’s a cozy weeknight dinner or an impressive feast for guests, this recipe shines like the culinary star it was meant to be!

Ingredients for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Here’s what you’ll need to make this delicious dish:

• Lasagna Noodles: You’ll need about 12 sheets; wide noodles work best to hold in all that delicious filling.

• Shrimp: Use medium or large shrimp; fresh or thawed frozen shrimp works fine—just ensure they’re peeled and deveined.

• Fresh Spinach: Choose bright green leaves; baby spinach is tender and blends beautifully into the filling.

• Cream Cheese: Helps create a rich and creamy filling; opt for full-fat for maximum flavor.

• Parmesan Cheese: Grated Parmesan adds a nutty flavor; use freshly grated for the best results.

• Roasted Red Peppers: These can be store-bought or homemade; they bring sweetness and depth to our creamy sauce.

For the Sauce:

• Cream: Heavy cream makes this sauce luxuriously smooth; half-and-half can be used for a lighter option.

• Garlic: Fresh garlic cloves add aromatic depth to the sauce; don’t skimp on this!

The full ingredients list, including measurements, is provided in the recipe card directly below.

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

Follow these simple steps to prepare this delicious dish:

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil. Gently add your lasagna noodles and cook until al dente—about eight minutes should do it! Drain them carefully and lay them flat on parchment paper so they don’t stick together like awkward magnets.

Step 2: Prepare the Filling

In a pan over medium heat, sauté chopped garlic until fragrant (about one minute). Add in your shrimp and cook until pink—around three minutes. Toss in fresh spinach until wilted, then remove from heat. Stir in cream cheese and Parmesan until combined—a creamy masterpiece awaits!

Step 3: Assemble the Rolls

Take one noodle at a time and spoon about two tablespoons of your shrimp-spinach filling onto it. Roll it up tightly like a burrito (but without calling in Chipotle). Place each roll seam-side down in your prepared baking dish.

Step 4: Make the Sauce

In a blender or food processor, combine roasted red peppers, heavy cream, and some extra garlic (because why not?). Blend until smooth! Pour this luscious sauce over your pasta rolls like you’re giving them a luxurious spa treatment.

Step 5: Bake Until Golden

Preheat your oven to 375°F (190°C). Cover your baking dish with foil and bake for about twenty minutes. Remove the foil and let those pasta rolls bake uncovered for another ten minutes until they are bubbling and golden brown—a sight worth drooling over!

Step 6: Serve Up Happiness

Let cool slightly before serving (if you can resist!). Transfer to plates and drizzle with any remaining roasted red pepper cream sauce for that picture-perfect finish.

Now you have created Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream that will have everyone singing your praises! Enjoy each bite as if you’ve just won a culinary lottery—you deserve it!

Perfecting the Cooking Process

Start by cooking the pasta until al dente, then prepare the stuffing while it cools. Sear the shrimp for added flavor before combining with spinach and cheese. Finally, whip up the roasted red pepper cream sauce for a luxurious finish.

Add Your Touch

Feel free to swap shrimp for chicken or even tofu for a vegetarian option. Experiment with different herbs like basil or dill, and add extra veggies like mushrooms or zucchini to make it your own.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place in a preheated oven at 350°F until warmed through, ensuring the creamy sauce stays luscious.

Cooking this dish reminds me of the time I made it for a family gathering; everyone was so impressed they asked for seconds—and thirds! It turned into the recipe I now use whenever I want to impress guests.

FAQs:

What are Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are a delicious Italian-inspired dish. These pasta rolls are filled with a savory mixture of shrimp, spinach, and cheese, then topped with a rich roasted red pepper cream sauce. This dish combines flavors that create a satisfying meal perfect for any occasion, from family dinners to special celebrations.

How do I prepare the roasted red pepper cream sauce for the pasta rolls?

To prepare the roasted red pepper cream sauce, start by blending roasted red peppers until smooth. In a saucepan, combine the blended peppers with heavy cream, garlic, and seasonings. Heat the mixture over medium-low heat until it thickens slightly. This creamy sauce enhances the flavor of your Shrimp and Spinach Stuffed Pasta Rolls, making each bite irresistible.

Can I substitute ingredients in Shrimp and Spinach Stuffed Pasta Rolls?

Yes, you can customize Shrimp and Spinach Stuffed Pasta Rolls according to your preferences. For instance, swap shrimp for chicken or tofu for a vegetarian option. You can also use different greens like kale instead of spinach. Just make sure that any substitutions maintain balance in flavor and texture for optimal results.

How do I store leftovers of Shrimp and Spinach Stuffed Pasta Rolls?

To store leftovers of Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, let them cool completely before placing them in an airtight container. Refrigerate for up to three days or freeze for longer storage. Reheat in the oven or microwave when ready to enjoy again. This ensures your delicious meal stays fresh.

Conclusion for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream:

In conclusion, Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream offer a delightful combination of flavors that are sure to impress everyone at the dinner table. With a creamy sauce complementing stuffed pasta rolls filled with shrimp and spinach, this dish is both comforting and elegant. Whether it’s a weeknight dinner or a gathering with friends, these stuffed pasta rolls will surely be a hit!

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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 6

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Description

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delightful dish that combines succulent shrimp, fresh spinach, and creamy cheese, all wrapped in tender lasagna noodles. Topped with a rich roasted red pepper sauce, this recipe is perfect for family dinners or special occasions, offering both elegance and comfort on your table. Easy to prepare yet visually stunning, it’s a surefire way to impress your guests and satisfy your culinary cravings.

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Ingredients

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• 12 lasagna noodles
• 1 lb medium shrimp, peeled and deveined
• 2 cups fresh spinach
• 8 oz cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup roasted red peppers (store-bought or homemade)
• 1 cup heavy cream
• 3 cloves garlic, minced

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Instructions

1. Boil the lasagna noodles in salted water until al dente (about 8 minutes). Drain and lay flat on parchment paper.
2. In a pan over medium heat, sauté minced garlic until fragrant. Add shrimp; cook until pink (about 3 minutes). Stir in spinach until wilted. Mix in cream cheese and Parmesan until well combined.
3. Spread about 2 tablespoons of filling onto each noodle; roll tightly and place seam-side down in a baking dish.
4. Blend roasted red peppers with heavy cream and remaining garlic until smooth. Pour the sauce over the pasta rolls.
5. Preheat oven to 375°F (190°C). Cover with foil and bake for 20 minutes; uncover and bake for an additional 10 minutes until golden brown.
6. Let cool slightly before serving; drizzle with extra sauce if desired.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2 stuffed pasta rolls (approx. 200g)
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 180mg