Shrimp and Spinach Stuffed Pasta Rolls Recipe

Introduction

These Easy Shrimp & Spinach Pasta Rolls with Creamy Pepper Sauce offer a deliciously elegant meal that’s surprisingly simple to prepare. Tender pasta sheets are rolled around a savory filling of shrimp and spinach, then baked and smothered in a rich, creamy sauce. For more shrimp inspiration, try this Creamy Cajun Shrimp and Chicken Pasta Recipe or these Grilled Shrimp Skewers with Garlic Butter Sauce Recipe.

Ingredients

This elegant dish combines sweet, tender shrimp and earthy spinach with a rich, smoky roasted red pepper cream sauce. Gather these fresh ingredients to create a restaurant-worthy meal at home.

• ½ lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 4 cloves garlic, minced
• 1 egg
• 8 lasagna noodles, cooked al dente
• 1 ½ cups ricotta cheese
• ¾ cup grated parmesan
• 1 jar roasted red peppers, drained
• ½ cup heavy cream (or half-and-half for a lighter option)
• 2 tbsp olive oil
• 1 tbsp fresh parsley or basil, chopped
• Salt and black pepper, to taste

Timing

Prep Time	35 minutes
Cook Time	25 minutes
Total Time	1 hour

Context: This streamlined method for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is about 20% faster than similar recipes, thanks to efficient prep and a simplified sauce technique.

Step-by-Step Instructions

Step 1 — Prepare the Filling

In a skillet over medium heat, sauté finely chopped shrimp in a little olive oil until just pink and opaque, about 2-3 minutes. Transfer to a bowl and add thawed, well-drained chopped spinach, ricotta cheese, grated Parmesan, a minced garlic clove, salt, and black pepper. Mix gently until just combined.

Step 2 — Cook and Handle the Pasta

Cook 8-10 lasagna noodles in salted boiling water until al dente, about 1 minute less than package directions. Immediately transfer them to a bowl of ice water to stop the cooking, then lay them flat in a single layer on clean kitchen towels to dry. This prevents tearing when you roll them.

Step 3 — Assemble the Rolls

Lay a noodle flat on your work surface. Spread a generous 2-3 tablespoons of the shrimp and spinach filling evenly along the length of the noodle, leaving a small border at one end. Starting from the filled end, roll the noodle up tightly into a cylinder. Place it seam-side down in your prepared baking dish. Repeat with remaining noodles and filling.

Step 4 — Make the Roasted Red Pepper Cream Sauce

In a blender or food processor, combine a 12-ounce jar of roasted red peppers (drained), 4 ounces of softened cream cheese, 1/2 cup of vegetable or chicken broth, and 1/4 teaspoon of smoked paprika. Blend until completely smooth and creamy. Taste and season with salt and pepper.

Tip: For a richer sauce, substitute half the broth with heavy cream. For a smoother texture, strain the sauce through a fine-mesh sieve after blending.

Step 5 — Bake the Stuffed Pasta Rolls

Pour the red pepper cream sauce evenly over the assembled rolls in the baking dish. Sprinkle the top with a mixture of shredded mozzarella and more Parmesan cheese. Cover the dish tightly with foil and bake in a preheated 375°F (190°C) oven for 25 minutes.

Step 6 — Brown and Serve

Remove the foil and switch the oven to broil on high. Broil the Shrimp and Spinach Stuffed Pasta Rolls for 3-5 minutes, watching closely, until the cheese is golden and bubbly. Let the dish rest for 5-10 minutes before serving to allow the filling to set, making them easier to plate.

Doneness Cue: The sauce should be bubbling around the edges, and the internal temperature of a roll should reach 165°F (74°C).

Nutritional Information

Calories	~420 kcal
Protein	~28 g
Carbohydrates	~35 g
Fat	~18 g
Fiber	~4 g
Sodium	~680 mg

Note: These values are estimates for one serving of Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

This recipe for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is wonderfully adaptable. Here are several practical ingredient swaps to suit different dietary needs or preferences, each designed to maintain the dish’s delicious character.

• Protein Swap: Chicken or Tofu — Replace the shrimp with finely chopped, cooked chicken breast for a more economical option, or use crumbled firm tofu for a plant-based version. Both will absorb the garlic and spinach flavors beautifully.
• Lower-Carb Pasta — Use large, oven-safe zucchini slices or eggplant slices in place of pasta sheets for a vegetable-forward, lower-carb alternative. The roasted red pepper cream pairs perfectly with roasted vegetables.
• Gluten-Free Pasta — Opt for certified gluten-free lasagna sheets or rice paper wrappers to make these pasta rolls celiac-friendly without sacrificing the stuffed roll structure.
• Dairy-Free Cream Sauce — Create the roasted red pepper cream using raw cashews blended with the roasted peppers and vegetable broth, or use a plain, unsweetened coconut cream for a rich, lactose-free sauce.
• Low-Sodium Version — Use no-salt-added canned tomatoes or roasted peppers, and rely on fresh herbs, garlic, lemon zest, and a splash of white wine vinegar for brightness instead of added salt.
• Greens Variation — Swap the spinach for kale (massaged first) or Swiss chard for a different nutrient profile and a slightly more robust texture in the filling.
• Lighter Cheese — Substitute the ricotta or mozzarella with part-skim varieties or a blend of low-fat cottage cheese and a sprinkle of nutritional yeast for a lighter, yet still creamy, filling.
• Nut-Free Cream Sauce — For a nut-free cream alternative, blend the roasted peppers with steamed cauliflower and a touch of olive oil for a surprisingly silky and neutral base.

Serving Suggestions

Elevate your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream with these thoughtful pairings and presentation tips.

• Perfect Pairings: Serve alongside a crisp arugula salad with a lemon vinaigrette to cut through the rich sauce, or with a side of roasted asparagus or garlic green beans.
• Bread for Dipping: A warm, crusty baguette or focaccia is essential for savoring every last bit of the creamy roasted red pepper sauce.
• Wine Pairing: A crisp Pinot Grigio or a dry Rosé complements the shrimp and creamy sauce beautifully, while a Chardonnay with a touch of oak can stand up to the richer flavors.
• For a Special Occasion: Plate individually on warm plates, drizzle extra sauce around the rolls, and garnish with fresh basil, a sprinkle of grated Parmesan, and a twist of black pepper.
• Family-Style Comfort: For a cozy family dinner, arrange all the pasta rolls in a large baking dish, top with extra sauce and cheese, and broil for a minute until bubbly before bringing the dish straight to the table.
• Make it a Feast: Transform this dish into the centerpiece of an Italian-inspired menu by starting with a classic antipasto platter and finishing with a light dessert like lemon sorbet.

These shrimp and spinach stuffed rolls are versatile enough for a weeknight treat or an impressive dinner party main course.

Common Mistakes to Avoid

• Mistake: Overcooking the shrimp for the filling, making it rubbery. Fix: Sauté just until pink and opaque, as it will cook further in the oven.
• Mistake: Using wet spinach, which makes the filling soggy. Fix: Thoroughly squeeze cooked or thawed frozen spinach in a clean towel to remove all excess moisture.
• Mistake: Overfilling the pasta sheets, causing them to tear during rolling. Fix: Use a modest 1-2 tablespoon portion of filling, spread evenly, leaving a small border.
• Mistake: Not seasoning the ricotta base of the filling adequately. Fix: Taste the spinach and ricotta mixture before adding shrimp; it should be well-seasoned with salt, pepper, and herbs.
• Mistake: Using jarred roasted red peppers without rinsing, which can add a briny, metallic taste to the cream sauce. Fix: Rinse peppers under cold water and pat dry to remove excess vinegar or brine.
• Mistake: Creating a thin, runny cream sauce that doesn’t coat the pasta rolls. Fix: Simmer the blended pepper sauce to reduce slightly before adding cream, allowing it to thicken properly.
• Mistake: Baking the dish uncovered, leading to dried-out edges. Fix: Cover tightly with foil for most of the bake time, removing it only for the last few minutes to brown the top.
• Mistake: Serving immediately, causing the rolls to fall apart. Fix: Let the baked Shrimp and Spinach Stuffed Pasta Rolls rest for 5-10 minutes to set before serving.
• Mistake: Using pasta sheets straight from the package without proper prep. Fix: Cook sheets until just pliable (al dente) and lay them flat on a damp towel to prevent sticking.

Storing Tips

• Fridge: Cool the stuffed pasta rolls completely, then store in a shallow airtight container for up to 3 days. The roasted red pepper cream sauce should be stored separately.
• Freezer: For longer storage, freeze the assembled, unbaked rolls on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag or container for up to 2 months. Freeze the sauce separately.
• Reheat: For best results, thaw frozen rolls in the refrigerator overnight. Reheat, covered with foil, in a 350°F oven until the internal temperature reaches 165°F, about 20-25 minutes. Gently warm the sauce separately on the stovetop.

Always use a food thermometer to ensure your Shrimp and Spinach Stuffed Pasta Rolls are reheated to a safe temperature of 165°F before serving.

Conclusion

We hope you love making and eating these elegant Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. If you’re looking for another delicious seafood pasta, try our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. Don’t forget to rate the recipe and leave a comment below!

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FAQs

Can I make Shrimp and Spinach Stuffed Pasta Rolls ahead of time?

Yes, you can assemble the rolls a day in advance. Cover the baking dish tightly and refrigerate. Add the roasted red pepper cream sauce just before baking, as it may thin out if stored with the pasta.

What can I use instead of fresh shrimp for this recipe?

You can use frozen, thawed shrimp for convenience. For a different protein, cooked crab or lump crab meat works well in the stuffing for these Shrimp and Spinach Stuffed Pasta Rolls.

How do I prevent the pasta rolls from unrolling during baking?

Place the rolls seam-side down in the baking dish. Packing them snugly together also helps them hold their shape while the Shrimp and Spinach Stuffed Pasta Rolls bake in the creamy sauce.