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.
Ingredients
Scale
- 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
Instructions
- Boil the lasagna noodles in salted water until al dente (about 8 minutes). Drain and lay flat on parchment paper.
- 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.
- Spread about 2 tablespoons of filling onto each noodle; roll tightly and place seam-side down in a baking dish.
- Blend roasted red peppers with heavy cream and remaining garlic until smooth. Pour the sauce over the pasta rolls.
- 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.
- 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