Mastering the Creamy Spinach and Shrimp Pasta Rotolo
Indulge in the ultimate culinary masterpiece that bridges the gap between rustic Italian comfort and high-end seafood elegance. This Creamy Spinach and Shrimp Pasta Rotolo is more than just a meal; it is a visual and sensory experience. Imagine delicate, silky pasta sheets rolled around a vibrant, savory spinach filling, topped with succulent, perfectly seared shrimp, and bathed in a decadent, sun-dried tomato cream sauce.
This dish is irresistible because it offers a sophisticated twist on classic lasagna. The vertical presentation creates a stunning “rose” effect on the plate, making it the perfect showstopper for dinner parties or a luxurious weekend treat.
The Essential Ingredients
- Fresh Lasagna Sheets: The foundation of the dish. Fresh pasta is preferred for its flexibility, ensuring tight, elegant rolls.
- Jumbo Shrimp (Peeled and Deveined): Provides a natural sweetness and firm texture that contrasts with the soft pasta.
- Fresh Baby Spinach: The earthy core of the rotolo, offering a vibrant color and high nutrient density.
- Whole-Milk Ricotta: Creates a creamy, stable filling that provides the signature mouthfeel.
- Aged Parmesan Reggiano: Adds a nutty, salty depth and acts as a vital binding agent.
- Sun-Dried Tomatoes: These act as concentrated flavor bombs, providing acidity to balance the cream.
- Heavy Cream: The base for a velvety emulsion that carries the garlic and herbal notes.
- Aromatic Garlic and Shallots: The indispensable flavor foundation for the sauce.
Step-by-Step Preparation Guide
- Prepare the Spinach Filling: Sauté baby spinach with garlic until wilted. Pro tip: Squeeze out every drop of moisture using a kitchen towel before mixing with ricotta and parmesan to prevent a watery filling.
- Blanch the Pasta: Briefly dip lasagna sheets in boiling salted water for 60 seconds. Move them immediately to an ice bath to preserve the al dente texture.
- Assemble the Rotolo: Spread the spinach-cheese mixture over the pasta. Roll tightly and slice into 2-inch cylinders. Stand them upright in a baking dish.
- Simmer the Cream Sauce: Sauté shallots and sun-dried tomatoes, then add heavy cream. Reduce until the sauce is glossy and thick.
- The Final Bake: Pour the sauce around the pasta and bake at 375°F for 15 minutes. While baking, pan-sear your shrimp in butter until golden and opaque.
Pro Tips for Perfect Rotolo
To achieve restaurant-quality results, ensure your pasta is not overcooked during the blanching phase. For an extra layer of flavor, use the oil from the sun-dried tomato jar to sear your shrimp—it adds an incredible aromatic punch!
Serving Suggestions
To complete this gourmet meal, pair the dish with a crisp Sauvignon Blanc or a dry Chardonnay. Serve alongside charred asparagus or a light citrus-based salad to cut through the richness of the cream sauce.