When it comes to comforting and flavorful pasta dishes, Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream truly hit the jackpot. This recipe combines succulent shrimp, vibrant spinach, and creamy cheeses all wrapped in tender lasagna noodles, then topped with a luscious roasted red pepper sauce. It’s perfect for cozy family dinners, special occasions, or simply a delightful weeknight treat. Having tried this dish multiple times, I can assure you that it not only looks stunning on the plate but also delivers a punch of flavor that keeps everyone coming back for seconds.
What makes this recipe special
If you’re looking for a dish that’s both elegant enough for company and satisfying enough for the family, you’ll adore this recipe. The blend of flavors here is a magical balance. The shrimp packs a marine sweetness that pairs beautifully with the earthy spinach and rich cheeses, while the roasted red pepper cream sauce adds an irresistible creamy tang. Perfect for date nights or Sunday dinners, these stuffed pasta rolls are as impressive as they are comforting.
"These stuffed pasta rolls are a game changer! The shrimp and spinach filling is packed with flavor, and that roasted red pepper cream sauce? Absolutely divine!"
Preparing Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Let’s break down the process: you’ll start by preparing the flavorful filling, then roll up those delicious ingredients snugly in lasagna noodles. Next, a creamy roasted red pepper sauce is created, which you’ll pour over the rolls before baking. Finally, you’ll let everything harmonize in the oven until it’s beautifully bubbly and golden. This method provides clear steps without overwhelming you with complexity.
Key ingredients
To create this mouthwatering dish, gather the following ingredients:
- 12 lasagna noodles, cooked just until al dente
- 1 pound shrimp, peeled, deveined, and finely chopped
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup mozzarella, freshly shredded
- 1/4 cup Parmesan cheese, grated
- 1 egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil, for sautéing
- 2 tablespoons butter
- 1 cup roasted red peppers, drained and roughly chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
For a dairy-free option, you can swap out the cheeses with plant-based alternatives and use coconut cream instead of heavy cream.
