Description
Indulge in the exquisite flavors of Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. This culinary delight features tender lasagna noodles generously filled with a creamy blend of shrimp, fresh spinach, and ricotta cheese, all topped with a velvety roasted red pepper cream sauce. Perfect for family gatherings or romantic dinners, these pasta rolls are not just a meal; they are an experience. Easy to prepare and versatile for any occasion, this dish combines comfort food appeal with gourmet flair, making it a must-try for seafood lovers.
Ingredients
Scale
- 8 – 10 lasagna noodles
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 1 tbsp fresh parsley or basil, chopped
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
- 1 jar roasted red peppers, drained
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Salt & black pepper, to taste
- Optional: 1 tsp lemon juice or white wine for brightness
Instructions
- Cook lasagna noodles al dente; set aside.
- In a skillet, sauté garlic in olive oil, then add shrimp until pink. Stir in spinach until wilted.
- Mix cooled shrimp-spinach mixture with ricotta, Parmesan, egg, parsley, salt, and pepper.
- Blend roasted red peppers with garlic and heavy cream for the sauce.
- Fill cooked noodles with the shrimp mixture, roll them up, and place in a baking dish.
- Pour sauce over rolls, cover with foil, and bake at 375°F for 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 pasta rolls (250g)
- Calories: 460
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 145mg