Oh, that’s a show-stopper of a recipe — elegant yet comforting! Here’s a full Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce recipe that tastes restaurant-quality but is totally doable at home. 🍤🌿🧀
🍝 Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Sauce
Ingredients
For the Pasta Rolls
8–10 cooked lasagna noodles (or large manicotti shells)
1 lb (450 g) shrimp, peeled, deveined, and roughly chopped
1 tablespoon olive oil
2 cups fresh spinach (roughly chopped)
2 cloves garlic, minced
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
For the Roasted Red Pepper Cream Sauce
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 (12 oz / 340 g) jar roasted red peppers, drained and chopped
1 cup heavy cream
½ cup chicken broth (or seafood stock)
¼ teaspoon smoked paprika
Salt and pepper, to taste
¼ cup grated Parmesan cheese
Instructions
🦐 1. Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add garlic and shrimp; cook for 2–3 minutes until shrimp turn pink.
Add spinach and cook until wilted. Remove from heat and cool slightly.
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, salt, pepper, and red pepper flakes.
Stir in the shrimp-spinach mixture until evenly combined.
🍝 2. Assemble the Pasta Rolls
Lay cooked lasagna noodles flat on a clean surface.
Spoon about ¼ cup of filling onto each noodle, spread evenly, and roll up tightly.
Place seam-side down in a greased baking dish.
🌶️ 3. Make the Roasted Red Pepper Cream Sauce
In a saucepan, melt butter over medium heat.
Add onion and garlic, sauté until soft and fragrant (about 3 minutes).
Stir in roasted red peppers, cream, broth, and smoked paprika.
Simmer for 5–7 minutes, then blend with an immersion blender (or transfer to a blender) until smooth.
Return to heat, stir in Parmesan cheese, and season with salt and pepper.
🔥 4. Bake
Pour half of the sauce into the baking dish.
Arrange the pasta rolls on top, then spoon remaining sauce over them.
Sprinkle with a little extra mozzarella or Parmesan if desired.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
🌿 5. Serve
Let rest 5 minutes before serving. Garnish with chopped parsley and extra Parmesan if desired.