Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Indulge in the ultimate comfort food with these Shrimp and Spinach Stuffed Pasta Rolls, smothered in a rich and creamy Roasted Red Pepper sauce. This show-stopping dish is perfect for special occasions or cozy nights in.
For the Pasta Rolls:
Lasagna Noodles:
The foundation of the dish, lasagna noodles should be cooked just until al dente for easy rolling.
Shrimp:
Opt for fresh or high-quality frozen shrimp. Peel, devein, and finely chop for even distribution in the filling.
Spinach:
Fresh spinach adds a vibrant color and a burst of nutrients. Chop it roughly so it blends well with the other filling ingredients.
Cheeses:
A combination of ricotta, mozzarella, and Parmesan creates a rich and creamy filling.
Seasonings:
Garlic, salt, and black pepper enhance the flavor profile.
For the Roasted Red Pepper Cream Sauce:
Roasted Red Peppers:
These peppers bring a smoky sweetness that
pairs perfectly with the creamy base.
Heavy Cream:
Creates a velvety texture that coats the pasta rolls beautifully.
Parmesan Cheese:
Adds a nutty flavor and helps thicken the sauce.
Step-by-Step Preparation Guide for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Creating Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is easier than you might think. Follow these simple steps to bring this delicious dish to life.
Ingredients
For the pasta rolls
12-14 pasta sheets (fresh or dried)
1 pound large shrimp, peeled and deveined
2 cups fresh spinach leaves
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
Salt and pepper to taste
Olive oil for brushing
For the roasted red pepper cream sauce:
4-6 red bell peppers
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish
Optional ingredients:
1/4 teaspoon red pepper flakes (for some heat)
1/4 cup chopped fresh parsley (for added freshness)
1/4 cup chopped toasted pine nuts (for added crunch)
Preparing the Filling
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
Add the chopped shrimp and cook for 3–4 minutes, just until they turn pink and opaque.
Stir in the chopped spinach and cook for another 2 minutes until wilted.
Transfer the mixture to a bowl and let it cool slightly.
Mix in ricotta, mozzarella, Parmesan, and a beaten egg. Add salt and black pepper to taste.
Assembling the Pasta Rolls
Lay the cooked lasagna noodles flat on a clean surface.
Spoon the shrimp and spinach filling along one edge of each noodle.
Roll the noodles tightly, ensuring the filling stays in place.
Arrange the rolls seam-side down in a greased baking dish.
Making the Roasted Red Pepper Cream Sauce
In a saucepan, pour oil over medium heat.
Add minced garlic and cook until aromatic.
Add the roasted red peppers and cook for 2 minutes.
Pour in the heavy cream and bring to a gentle simmer.
Whisk in Parmesan cheese and let the sauce thicken slightly. Add salt and pepper to taste.
Baking the Dish
Pour the roasted red pepper cream sauce over the pasta rolls, covering them evenly.
Sprinkle additional Parmesan cheese on top for a golden crust.
Cover the dish with foil and bake at 375°F (190°C) for 20 minutes.
Remove the foil and bake for another 10 minutes until the sauce bubbles and the top turns golden brown.
Tips and Variations
Use fresh spinach:_ Fresh spinach adds a brighter flavor and texture than frozen spinach.
Don’t overcook the pasta:_ Cook the pasta rolls until they’re al dente to prevent them from becoming mushy.
Roast your own red peppers:_ Roasting your own red peppers adds a deeper, smokier flavor to the sauce.
Add some heat:_ Incorporate diced jalapeños or red pepper flakes for an extra kick.
Make it a vegetarian option:_ Replace the shrimp with roasted eggplant or zucchini for a meatless version.
Nutritional Information (per serving):_
– _Calories:_ 420-500
– _Protein:_ 25-30g
– _Fat:_ 20-25g
– _Saturated Fat:_ 10-12g
– _Carbohydrates:_ 30-35g
– _Fiber:_ 4-5g
– _Sugar:_ 5-7g
– _Sodium:_ 400-500mg
– _Cholesterol:_ 60-80mg
_Vitamins and Minerals:_
– _Vitamin A:_ 20-25% of the Daily Value (DV)
– _Vitamin C:_ 40-50% of the DV
– _Calcium:_ 15-20% of the DV
– _Iron:_ 10-15% of the DV
_Weight Watchers Points:_
– _Freestyle Points:_ 12-14 points per serving
– _SmartPoints:_ 14-16 points per serving