Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

If you’re looking to make an impression with your next meal, look no further than these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. Picture this: perfectly cooked shrimp and tender spinach wrapped in pasta, drizzled with a creamy, smoky roasted red pepper sauce. It’s a dish that’s bursting with flavor and elegance, yet surprisingly easy to make. Whether it’s a special dinner or just a fun weeknight meal, this dish is one that’ll leave everyone at the table asking for seconds. Trust me, you’re going to love how everything comes together so perfectly!

Why You’ll Love Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

This recipe isn’t just a meal, it’s an experience. Here’s why this dish will become a favorite:

Flavor Explosion:

The shrimp, spinach, and creamy roasted red pepper sauce combine to create layers of flavor that are both rich and satisfying. Each bite is a little burst of deliciousness.

Fancy Yet Simple:

You don’t need to be a professional chef to make this dish, but it sure does look and taste like it! The stuffed pasta rolls look impressive, but they’re actually easy to assemble.

Versatile and Customizable:

Feel free to swap the shrimp for chicken or even make it vegetarian with just the spinach and cheese. The roasted red pepper cream can also be adjusted to your liking—add a little extra spice or keep it mild.

Elegant and Comforting:

This dish strikes the perfect balance between being comforting and fancy. It’s a great way to elevate a dinner party or make a cozy meal feel extra special.

Crowd-Pleasing:

Whether you’re cooking for your family, hosting friends, or impressing a date, this recipe is guaranteed to be a hit. It’s the kind of dish that gets rave reviews.

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

Here’s what you’ll need to bring this gorgeous dish to life:

• Jumbo Pasta Shells: These sturdy pasta shells are the perfect vessel for holding the shrimp and spinach filling.
• Shrimp: Shrimp adds a succulent, sweet flavor to the dish. Choose large, peeled, and deveined shrimp for convenience.
• Fresh Spinach: Fresh spinach gives this dish a pop of color and a healthy boost.
• Ricotta Cheese: The creamy base for the stuffing, bringing richness and smoothness to the filling.
• Parmesan Cheese: Adds a sharp, nutty flavor to the ricotta mixture.
• Garlic: For a savory, aromatic depth in both the filling and the sauce.
• Olive Oil: To sauté the shrimp and spinach.
• Roasted Red Peppers: The key ingredient for the creamy, smoky sauce that ties everything together.
• Heavy Cream: To create a luscious, velvety sauce.
• Salt and Pepper: For seasoning, bringing all the flavors together.

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

Instructions

Let’s walk through how to create these stunning shrimp and spinach stuffed pasta rolls with roasted red pepper cream:

1. Cook the Pasta Shells:

Start by boiling your jumbo pasta shells in salted water until they’re al dente (about 10-12 minutes). Drain and set them aside to cool slightly while you prepare the filling.

2. Sauté Shrimp and Spinach:

Heat olive oil in a pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Then, toss in the shrimp and cook until they’re just pink and cooked through. Remove them from the pan and set aside. In the same pan, add a bit more olive oil and sauté the spinach until wilted. Chop the cooked shrimp into bite-sized pieces and combine them with the spinach.

3. Make the Filling:

In a bowl, mix together the cooked shrimp and spinach, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste. The filling should be thick and creamy, perfect for stuffing into your pasta shells.

4. Stuff the Pasta Shells:

Carefully stuff each cooked pasta shell with the shrimp and spinach mixture. Place the stuffed shells in a baking dish.

5. Make the Roasted Red Pepper Cream:

To make the sauce, blend the roasted red peppers in a blender or food processor until smooth. In a saucepan, combine the roasted red pepper puree with heavy cream and garlic. Simmer over low heat, stirring occasionally, until the sauce is heated through and thickened. Season with salt and pepper to taste.

6. Assemble the Dish:

Pour the roasted red pepper cream sauce over the stuffed pasta shells in the baking dish. Use a spoon to coat them evenly with the sauce.

7. Bake the Pasta Rolls:

Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for about 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes to let the top get a little golden and bubbly.

8. Serve and Enjoy:

Once out of the oven, garnish with a little extra Parmesan cheese or fresh basil if you like. Serve hot and enjoy the amazing combination of flavors!

Nutrition Facts

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Calories per serving: [Calorie count per serving]

Preparation Time

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Cook Time: [Time to cook or bake]
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How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

This dish is hearty enough to serve on its own, but here are a few ideas to complete the meal:

With a Side Salad:

A light green salad with a tangy vinaigrette is the perfect balance to the rich, creamy pasta rolls. It adds freshness and a little crunch to the meal.

Garlic Bread:

Garlic bread or a simple baguette is perfect for soaking up the extra roasted red pepper cream sauce left on your plate. Don’t miss out!

Roasted Vegetables:

Roasted veggies like asparagus, zucchini, or bell peppers add both flavor and color to the plate, making your meal even more satisfying.

With a Glass of White Wine:

A crisp, refreshing white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully with the shrimp and creamy sauce. It’s the perfect sip to complement the dish.

Additional Tips

Make Ahead:

You can prepare the stuffed pasta shells ahead of time and store them in the fridge before baking. Just add the sauce and bake when you’re ready to serve.

Customize the Filling:

Feel free to mix up the filling by adding other ingredients like artichoke hearts, sun-dried tomatoes, or a dash of red pepper flakes for some heat.

Freeze for Later:

These stuffed pasta rolls freeze beautifully. Just assemble everything and freeze the unbaked shells. When you’re ready to enjoy, bake them straight from the freezer (just add a few extra minutes to the baking time).

Skip the Shrimp:

Not a fan of shrimp? You can swap them out for cooked chicken or even make it a vegetarian version with just the spinach and ricotta filling.

FAQ Section

Q1: Can I use regular pasta instead of jumbo shells?

A1: Yes, you can use any large pasta like manicotti or cannelloni. Just make sure it’s large enough to stuff the filling inside.

Q2: Can I make the roasted red pepper sauce ahead of time?

A2: Absolutely! You can make the sauce a day ahead and store it in the fridge. Just reheat it gently before pouring over the pasta rolls.

Q3: How do I store leftovers?

A3: Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in the oven or microwave before serving.

Q4: Can I freeze the stuffed pasta rolls?

A4: Yes! You can freeze the unbaked stuffed pasta rolls in a freezer-safe dish. When you’re ready to cook, bake them straight from the freezer (add a few extra minutes to the baking time).

Q5: Can I use frozen shrimp for this recipe?

A5: Yes, frozen shrimp works perfectly! Just make sure to thaw them before cooking.

Q6: Can I add other vegetables to the filling?

A6: Absolutely! You can add mushrooms, sun-dried tomatoes, or even bell peppers for more flavor and texture.

This Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is sure to become a go-to recipe for any occasion. With the perfect balance of creamy, savory, and smoky flavors, this dish is a winner every time!

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