As the shrimp and spinach come together in the creamy filling, the flavors meld so beautifully, creating a perfect balance of savory and slightly sweet. The delicate shrimp adds a touch of brininess, while the spinach offers a mild, earthy undertone. I love how the creamy filling stays rich and velvety, yet it’s light enough to let the pasta shine. The roasted red pepper cream sauce brings the dish to life, with its smoky sweetness and velvety texture. It wraps around each pasta roll like a warm hug, complementing the filling without overpowering it.
This dish is such a crowd-pleaser. The smooth, savory cream sauce with those little hints of roasted red pepper flavor gives each bite a comforting richness that’s perfect for any occasion. I’ve made this for family gatherings and dinner parties, and it always gets rave reviews. The pasta rolls themselves are a fun twist on a traditional stuffed pasta, and there’s just something about the way the sauce pools at the bottom of the dish that makes it feel extra special. Plus, it’s surprisingly easy to put together, considering how impressive it looks on the table!
Key Ingredients
This dish comes to life thanks to the careful selection of ingredients. From the perfectly seasoned shrimp to the luscious roasted red pepper cream sauce, each element plays its part in creating a rich, flavorful experience. Here’s a rundown of the key ingredients that make these pasta rolls so irresistible:
Pasta Sheets
The foundation of the dish, these pasta sheets are rolled up to hold the creamy shrimp and spinach filling. They provide a soft, tender bite that complements the rich filling and sauce.
Olive Oil
Used to sauté the shrimp, olive oil helps cook the shrimp to perfection while adding a subtle richness to the dish. Its mild flavor lets the other ingredients shine.
Shrimp
The star of the filling, shrimp brings a delicate brininess that contrasts wonderfully with the creamy cheeses and earthy spinach. The shrimp adds both texture and flavor to every bite.
Garlic Powder
A pinch of garlic powder brings a gentle depth of flavor to the filling without overpowering the other ingredients. It adds a savory note that enhances the shrimp and spinach.
Onion Powder
Onion powder works alongside the garlic powder to provide a savory base for the filling, contributing to the overall richness of the dish.
Crushed Red Pepper Flakes
A dash of crushed red pepper flakes adds just the right amount of heat to the filling. It’s not too spicy, but gives a delightful kick that balances the creamy elements.
Salt
Salt is essential in bringing out the natural flavors of the shrimp, spinach, and cheeses. It helps to balance the sweetness of the roasted red peppers and ties all the ingredients together.
Black Pepper
Freshly ground black pepper adds a subtle spice to the filling and the sauce, complementing the other flavors without overwhelming them.
Cream Cheese
Cream cheese brings a luxurious creaminess to the filling, adding richness while allowing the other flavors to come through. It helps bind the ingredients together, creating a smooth texture.
Ricotta Cheese
Ricotta cheese provides a light, fluffy texture to the filling. Its mild flavor blends perfectly with the other cheeses, enhancing the dish’s creamy profile.
Shredded Mozzarella Cheese
Mozzarella offers a lovely stretch and melt, contributing to the gooey, comforting texture of the filling. It’s creamy without being overly rich.
Grated Parmesan Cheese
Parmesan adds a salty, nutty flavor that elevates the filling and adds a savory depth. It’s the perfect finishing touch to the creamy blend of cheeses.
Fresh Spinach
Spinach brings a mild, earthy flavor that complements the sweetness of the shrimp. It adds a pop of color and a boost of nutrients to the dish.
Fresh Parsley
Chopped parsley is sprinkled over the dish for a burst of fresh flavor. It adds a hint of brightness and a touch of color, enhancing both the flavor and presentation.
Unsalted Butter
Butter is used in the sauce, contributing to its smooth, velvety texture. It enriches the flavor without overshadowing the other ingredients.
Garlic
Fresh garlic is minced and sautéed with the butter, adding an aromatic, savory element to the sauce. It deepens the flavor and creates a fragrant base for the roasted red pepper cream.
Roasted Red Peppers
Roasted red peppers bring a smoky sweetness to the sauce, creating a delicious contrast to the creamy filling. Their vibrant color adds to the dish’s visual appeal.
Heavy Cream
Heavy cream creates a luxurious, velvety texture for the sauce, ensuring it coats the pasta rolls beautifully. It adds richness without being too heavy.
Chicken Broth
Chicken broth adds a savory, umami-rich depth to the sauce. It helps thin the cream and enriches the flavor of the roasted red peppers.
Smoked Paprika
Smoked paprika adds a subtle smokiness to the sauce, enhancing the flavor of the roasted red peppers and giving the dish a warm, slightly spicy note.
Lemon Juice
A splash of lemon juice brightens the sauce, balancing the richness with a touch of acidity. It helps round out the flavors and adds freshness.
Salt
A final touch of salt in the sauce ensures that the roasted red peppers, cream, and broth meld together beautifully and that all the flavors are perfectly balanced.
Black Pepper
Another hit of black pepper adds a final layer of warmth and flavor to the sauce, making sure it complements the creamy pasta rolls with just the right amount of spice.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- STEP 1: Cook the pasta sheets according to the package instructions until al dente. Drain the pasta and set it aside on a large tray, spreading them out to prevent sticking.
- STEP 2: Heat olive oil in a large skillet over medium heat. Add the shrimp, then season with garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque.
- STEP 3: Transfer the cooked shrimp to a cutting board and chop them into small pieces.
- STEP 4: In a large mixing bowl, combine the chopped shrimp with cream cheese, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped spinach, and chopped fresh parsley. Stir until well combined and the mixture is smooth.
- STEP 5: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- STEP 6: Lay each pasta sheet flat on a clean surface. Place about 2-3 tablespoons of the shrimp and spinach mixture in the center of each sheet and carefully roll it up, folding the edges inward as you roll to enclose the filling.
- STEP 7: Place the pasta rolls seam-side down in the prepared baking dish, arranging them neatly in a single layer.
- STEP 8: In a separate skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- STEP 9: Add the chopped roasted red peppers to the skillet and cook for an additional 2-3 minutes, allowing them to soften.
- STEP 10: Stir in the heavy cream, chicken broth, smoked paprika, lemon juice, salt, and black pepper. Bring the sauce to a simmer and cook for 4-5 minutes, allowing it to thicken slightly.
- STEP 11: Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
- STEP 12: Cover the baking dish with aluminum foil and bake for 20 minutes.
- STEP 13: After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the pasta rolls are golden and the sauce is bubbly.
- STEP 14: Remove from the oven and let the dish rest for a few minutes before serving.
Serving Suggestions for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
1. Pair with a Fresh Green Salad
A light, crisp salad is the perfect contrast to the richness of these stuffed pasta rolls. I love serving mine with a simple mix of arugula, cherry tomatoes, and a tangy lemon vinaigrette. The peppery arugula cuts through the creamy sauce and adds a refreshing bite to each mouthful.
2. Add Garlic Bread on the Side
You can never go wrong with garlic bread! The crunchy, buttery texture of a golden-brown garlic bread complements the softness of the pasta rolls, and it’s the perfect vehicle for soaking up any extra roasted red pepper cream sauce left on the plate. Trust me, your guests will thank you.
3. Top with Extra Fresh Parsley or Basil
For a burst of color and flavor, sprinkle extra chopped fresh parsley or even a handful of fresh basil on top before serving. The herbs add a fragrant freshness that balances the richness of the dish and really makes the vibrant colors pop on your plate. It’s a little touch that makes a big difference!
How to Store Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
If you happen to have leftovers (which, let’s be real, is always a pleasant surprise!), storing these pasta rolls is super simple, and they’ll still taste amazing the next day.
First, let the pasta rolls cool completely before storing them. This helps prevent excess moisture from making the pasta soggy. Once cooled, transfer the rolls to an airtight container. They’ll keep in the fridge for about 3-4 days, and you’ll still get that creamy goodness with each bite. If you’re planning to reheat them, I recommend doing so gently in the oven, covered with foil, to keep the pasta from drying out and to help the sauce stay nice and creamy.
You can also freeze these pasta rolls for a longer shelf life. To freeze, arrange the rolls in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe container or bag. When you’re ready to enjoy them, simply bake them straight from the freezer, adding a bit more time to the baking process since they’ll be frozen solid.
The roasted red pepper cream sauce can be stored separately in a container and used for reheating or serving fresh, just like the pasta. This keeps everything tasting as fresh as the first time you made it!
Conclusion
And there you have it! Shrimp and spinach stuffed pasta rolls with roasted red pepper cream – a dish that’s sure to steal the show at any meal. The creamy, flavorful filling with the smoky-sweet roasted red pepper sauce creates a perfect balance of flavors that will leave everyone asking for seconds. Plus, it’s easy enough to make, but impressive enough to feel like a special treat. Whether you’re making it for a cozy dinner at home or serving it at your next gathering, it’s a recipe that always delivers.
I hope you feel inspired to give this recipe a try and make it your own! If you do, I’d love to hear all about how it turned out for you. Any questions, feedback, or little twists you added to the recipe? Don’t hesitate to reach out – I’m always excited to chat about cooking and share more tips!
Happy cooking, and enjoy every bite!
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Description
Tender pasta rolls filled with juicy shrimp and fresh spinach, smothered in a rich, creamy roasted red pepper sauce. Each bite bursts with savory goodness, offering the perfect balance of flavors that will leave you craving more!
Ingredients
Instructions
-
Cook the pasta sheets according to the package instructions until al dente, then drain and set aside on a large tray, spreading them out to prevent sticking.
-
Heat olive oil in a large skillet over medium heat. Add shrimp, season with garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper, and cook for 2-3 minutes until shrimp turn pink and opaque.
-
Transfer the cooked shrimp to a cutting board and chop them into small pieces.
-
In a large mixing bowl, combine the chopped shrimp with cream cheese, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped spinach, and chopped fresh parsley. Stir until well combined and the mixture is smooth.
-
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
-
Lay each pasta sheet flat on a clean surface. Place about 2-3 tablespoons of the shrimp and spinach mixture in the center of each sheet and carefully roll it up, folding the edges inward as you roll to enclose the filling.
-
Place the pasta rolls seam-side down in the prepared baking dish, arranging them neatly in a single layer.
-
In a separate skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
-
Add chopped roasted red peppers to the skillet and cook for an additional 2-3 minutes, allowing them to soften.
-
Stir in the heavy cream, chicken broth, smoked paprika, lemon juice, salt, and black pepper. Bring the sauce to a simmer and cook for 4-5 minutes, allowing it to thicken slightly.
-
Pour the roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
-
Cover the baking dish with aluminum foil and bake for 20 minutes.
-
After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the pasta rolls are golden and the sauce is bubbly.
-
Remove from the oven and let the dish rest for a few minutes before serving.
Note
- Make sure the pasta sheets are spread out to prevent sticking after draining.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- For extra creaminess, substitute half of the heavy cream with more cream cheese or ricotta.
- To add a fresh touch, sprinkle extra chopped parsley on top before serving.
- If you don't have chicken broth, vegetable broth is a great alternative.
