Ah, Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. Just the name alone conjures images of a delightful dance of flavors, a culinary hug that warms you from the inside out. Imagine plump shrimp mingling with earthy spinach, all nestled in tender pasta, and then, oh, that creamy roasted red pepper sauce!
This recipe isn’t just food; it’s an experience, a comforting memory on a plate, perfect for a cozy family dinner or even a slightly fancy (but secretly easy) date night. Get ready to dive into a dish that’s guaranteed to impress and satisfy.
Here’s why you’ll adore these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream:
- Effortlessly elegant, this dish transforms everyday ingredients into a gourmet delight achievable even on a weeknight.
- The combination of sweet shrimp, earthy spinach, and smoky red pepper cream creates an unforgettable symphony of tastes.
- Visually stunning with its vibrant colors and perfectly rolled pasta, it’s a showstopper that will wow your guests and Instagram followers.
- Adaptable to your taste, you can easily adjust the filling and sauce to make it your own signature creation, a truly flexible recipe.
Ingredients for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe
Here’s what you’ll need to make this delicious dish:
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe
Follow these simple steps to prepare this delicious dish:
Step 1: Prep the Shrimp and Spinach
In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion. Cook until softened, about 5 minutes. Then, add the chopped spinach and cook until wilted, about 3 minutes. Add the shrimp, red pepper flakes, oregano, salt, and pepper. Cook until the shrimp turn pink and opaque. Remove from heat and let cool slightly.
Step 2: Prepare the Ricotta Mixture
In a medium bowl, combine the ricotta cheese and grated Parmesan cheese. Add the cooled shrimp and spinach mixture to the bowl and mix well until fully combined. This mixture will be the star of our stuffed pasta rolls.
Step 3: Stuff the Pasta Shells
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Generously stuff each cooked pasta shell with the shrimp and spinach ricotta mixture. Arrange the stuffed shells in the prepared baking dish. Be careful not to overstuff; we want these rolls to be perfectly comfortable in their cheesy cocoon.
Step 4: Make the Roasted Red Pepper Cream Sauce
In a blender or food processor, combine the roasted red peppers, heavy cream, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. If you like a little heat, add another pinch of red pepper flakes.
Step 5: Assemble the Dish
Pour the roasted red pepper cream sauce evenly over the stuffed pasta shells in the baking dish. Make sure all the shells are nicely coated in that creamy, dreamy sauce. If you’re feeling extra fancy, you can sprinkle a little more Parmesan cheese on top.
Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the pasta shells are heated through. Keep an eye on it to prevent burning.
Step 7: Serve and Enjoy
Let the dish cool slightly before serving. Garnish with fresh parsley or basil, if desired. Serve hot and prepare for the compliments to roll in!
Transfer to plates and savor each bite for the perfect finishing touch, knowing that you’ve just created a meal that’s both impressive and utterly delicious.
Perfecting the Cooking Process
To nail this recipe, efficiency is key! Start by roasting the red peppers to deepen their flavor. While those are softening, cook your pasta shells. This gives you time to sauté the shrimp and spinach, ensuring everything comes together seamlessly for the final assembly.
Add Your Touch
Want to make it your own? Consider swapping the spinach for kale or adding a pinch of red pepper flakes for a kick. For a creamier sauce, blend in a tablespoon of cashew cream. Feel free to experiment with different herbs like basil or oregano to personalize the flavors.
Storing & Reheating
These stuffed pasta rolls are fantastic as leftovers! Store them in an airtight container in the refrigerator for up to three days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals to prevent drying out.
Here are some tips to elevate your pasta roll game:
- Don’t overcook the pasta! Aim for al dente so the shells hold their shape during stuffing and baking.
- Make sure to thoroughly dry the spinach after washing to prevent a watery filling that can dilute the flavors.
- For an extra layer of flavor, sprinkle a little Parmesan cheese over the top before baking the pasta rolls.
(Personal anecdote)
The first time I made this for my book club, everyone raved about it! They thought I’d spent hours slaving away, but the truth is, it’s surprisingly simple. That night, I felt like a culinary wizard.
Conclusion for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe
These Shrimp and Spinach Stuffed Pasta Rolls, bathed in a luscious roasted red pepper cream, aren’t just a meal; they’re an experience. From perfectly prepping your shrimp to crafting that dreamy sauce, each step is crucial. Feel free to get creative with your fillings and don’t be afraid to make the sauce ahead. Remember, the key is not to overcook your pasta. Enjoy this delightful, flavorful dish that’s sure to impress!
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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream: An Incredible 7-Step Recipe
Delicious shrimp and spinach stuffed pasta rolls with roasted red pepper cream: an incredible 7-step recipe recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- Jumbo Pasta Shells (Conchiglie): 12
- Shrimp (peeled and deveined): 1 pound
- Fresh Spinach: 6 ounces
- Cream Cheese: 4 ounces
- Parmesan Cheese (grated): 1/2 cup
- Roasted Red Peppers (jarred): 1 cup
- Heavy Cream: 1/2 cup
- Garlic: 2 cloves
Instructions
- Step 1: Cook the pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Step 2: In a skillet, sauté the shrimp with minced garlic until pink and cooked through. Roughly chop the shrimp.
- Step 3: Steam or sauté the spinach until wilted. Drain well and squeeze out any excess water. Chop coarsely.
- Step 4: In a bowl, combine the cooked shrimp, spinach, cream cheese, and parmesan cheese. Mix well to create the filling.
- Step 5: Preheat oven to 375°F (190°C). Stuff each pasta shell with the shrimp and spinach mixture and arrange them in a baking dish.
- Step 6: For the roasted red pepper cream sauce, blend the roasted red peppers and heavy cream until smooth. Pour the sauce over the stuffed shells and bake for 20-25 minutes, or until heated through and bubbly.
Notes
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F until warmed through.
- Garnish with fresh basil or a sprinkle of extra parmesan cheese for a pop of color and flavor.
- To prevent soggy shells, be sure to thoroughly drain and squeeze out excess moisture from the cooked spinach before mixing it into the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
FAQs
Can I use frozen shrimp for these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
Absolutely! Using frozen shrimp is a fantastic shortcut. Just ensure you thaw them completely and pat them dry before cooking. Nobody wants soggy shrimp ruining their pasta dreams. I usually let mine thaw overnight in the refrigerator. You can also quick-thaw them under cold running water. Remember to remove the tails, unless you’re feeling extra adventurous and want your dinner guests to do some shellfish archaeology. The quality will be great and your stuffed pasta rolls will taste divine!
What kind of pasta is best for these stuffed rolls?
Jumbo pasta shells are the classic choice, as they are practically begging to be filled with deliciousness. However, you can also use manicotti tubes if you prefer. Just make sure they’re cooked al dente – nobody likes a mushy pasta roll! Overcooking the pasta is a crime against carbs. Aim for that sweet spot where they’re pliable but still hold their shape. This ensures the Shrimp and Spinach Stuffed Pasta Rolls maintain their structural integrity in the oven.
How can I make the Roasted Red Pepper Cream sauce ahead of time?
Good thinking! The roasted red pepper cream sauce can definitely be made a day or two in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, gently reheat it on the stovetop or in the microwave, stirring occasionally. If it thickens too much, add a splash of broth to thin it out. Making components ahead of time makes assembling these amazing Shrimp and Spinach Stuffed Pasta Rolls a breeze on a busy weeknight. It tastes even better after the flavors meld!
What are some variations I can try with this recipe?
Oh, the possibilities are endless! You could add some ricotta cheese to the shrimp and spinach filling for extra creaminess. Some people even add sun-dried tomatoes or artichoke hearts for more flavor. For a spicier kick, add a pinch of red pepper flakes to the sauce or filling. If you’re feeling really adventurous, try using a different type of seafood, like scallops or crabmeat. But trust me, sticking with the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a guaranteed win!
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