Oh wow, let me tell you about my absolute favorite dish: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream! This creamy, dreamy creation has taken my kitchen by storm and turned into a beloved staple in my home. I remember the first time I made it—my family couldn’t stop raving about those tender pasta rolls, bursting with succulent shrimp and vibrant spinach, all swimming in that rich, velvety roasted red pepper sauce. It’s one of those recipes that looks fancy but is surprisingly easy to whip up, making it perfect for both cozy weeknights and special occasions. Trust me, once you try this dish, you’ll want to make it again and again! It’s comfort food at its best, and I can’t wait for you to give it a go!
Ingredients List
Here’s what you’ll need to create these delightful Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. Make sure to grab fresh shrimp for the best flavor—you won’t regret it!
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 cup roasted red peppers, blended until smooth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
How to Prepare Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Alright, let’s dive into making these scrumptious Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream! I promise, the steps are straightforward, and the results are totally worth it. First things first, you’ll want to preheat your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake. While that’s heating up, let’s get those pasta shells cooking!
Step-by-Step Instructions
- Cook the jumbo pasta shells according to the package instructions until they’re al dente. This usually takes about 10-12 minutes, but keep an eye on them! Once they’re done, drain and set them aside to cool.
- Now, let’s move on to the filling! In a large bowl, combine the chopped cooked shrimp, fresh spinach, ricotta cheese, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper. Mix it all together until well combined—this is where the magic begins!
- Time to stuff those shells! Using a spoon, carefully fill each pasta shell with the shrimp and spinach mixture. Don’t be shy; pack them in there for a hearty bite!
- In a pan, heat a drizzle of olive oil over medium heat and sauté the minced garlic until it’s fragrant—about 1-2 minutes. Be careful not to let it burn, as it can get bitter!
- Next, add the blended roasted red peppers and heavy cream to the pan. Stir everything together and let it simmer for a few minutes until it’s warmed through and combined into a beautiful sauce.
- Spread half of the red pepper cream sauce in the bottom of a baking dish to create a lovely base for those stuffed shells.
- Now, place the stuffed pasta shells in the dish, making sure they’re all nestled in with the sauce. Pour the remaining sauce over the top, covering them generously.
- Finally, pop the dish into the preheated oven and bake for about 25 minutes. You’ll know it’s ready when the sauce is bubbly and everything is heated through.
And there you have it! Your kitchen will smell absolutely divine, and you’ll be ready to serve up some seriously delicious pasta rolls!
Nutritional Information
Now, let’s talk nutrition! While I’m all about enjoying delicious food, it’s nice to know what’s going into our meals, right? Here’s an estimated breakdown for the Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. Just keep in mind that these values can vary based on the specific ingredients you use, but this will give you a good idea:
- Serving Size: 1/4 of the recipe
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 3g
- Protein: 25g
This dish packs a solid protein punch thanks to the shrimp and cheese, along with a nice balance of carbs to keep you satisfied. So dig in and enjoy every creamy, cheesy bite knowing you’re treating yourself to something truly special!
FAQ Section
I’ve got you covered with some of the most common questions I get about these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. Let’s clear up any confusion so you can get cooking with confidence!
Can I use frozen shrimp instead of fresh?
Absolutely! Just make sure to thaw them completely and pat them dry before chopping. Fresh shrimp does have a bit more flavor, but frozen works just fine in this recipe!
What if I can’t find jumbo pasta shells?
No worries! You can use any large pasta, like cannelloni or even manicotti. Just adjust the cooking time according to the package directions.
Can I make this dish ahead of time?
Definitely! You can prepare everything up to the baking step, cover it, and store it in the fridge for a day or two. Just pop it in the oven when you’re ready to eat. You might need to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Is this dish gluten-free?
Yes! As long as you use gluten-free pasta, this recipe is perfect for a gluten-free diet. Just make sure to check the labels on your ingredients.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you could use half-and-half or even a plant-based cream substitute. Just remember, it might alter the richness of the sauce a bit!
Why You’ll Love This Recipe
- It’s a quick and easy weeknight meal that looks and tastes like you spent hours in the kitchen!
- The creamy roasted red pepper sauce takes the flavor to a whole new level—seriously, it’s a game-changer!
- Each pasta roll is generously stuffed with a delicious mix of shrimp and spinach, making every bite satisfying and packed with goodness.
- This dish is perfect for impressing guests at dinner parties while being simple enough for a family meal.
- It’s versatile—you can easily swap in your favorite seafood or veggies to make it your own!
- Leftovers? Yes, please! These pasta rolls reheat beautifully, so you can enjoy them the next day.
- It’s gluten-free when you use gluten-free pasta, making it a great option for everyone at the table!
Tips for Success
To make your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream turn out perfectly, I’ve gathered some of my best tips and tricks! Trust me, these little nuggets of wisdom can really elevate your dish.
- Fresh Ingredients Matter: Always opt for fresh shrimp and spinach if possible. Fresh ingredients not only enhance the flavor but also the overall texture of your dish. If you can get your hands on local produce, even better!
- Don’t Overcook the Pasta: When cooking the jumbo pasta shells, make sure they’re al dente. If you overcook them, they can tear when you stuff them, and we want those beautiful rolls to hold their shape!
- Mix the Filling Well: When combining the shrimp, spinach, and cheeses, make sure everything is mixed thoroughly. You want every bite to be packed with flavor, so don’t skip this step!
- Watch the Garlic: When you sauté the garlic, keep a close eye on it! It can go from fragrant to burnt in seconds. Just a minute or two is all you need for that perfect aroma.
- Let It Rest: After baking, let the dish sit for about 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve without making a mess.
- Experiment with Cheese: If you’re a cheese lover like me, feel free to add more mozzarella or even some goat cheese for a tangy twist. Just remember that it will change the flavor profile a bit!
- Check for Salt: Always taste your filling before stuffing the shells. If it needs a bit more salt or pepper, don’t hesitate to adjust it! You want the filling to be seasoned just right.
With these tips in your back pocket, you’ll be ready to impress everyone with your culinary skills! Happy cooking!
Variations
Feeling adventurous? There are so many fun ways to switch things up with these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream! Here are a few of my favorite variations to inspire your creativity:
- Different Seafood: Swap out the shrimp for other seafood like crab meat, scallops, or even a mix of your favorites. Just make sure to adjust the cooking time if you’re using larger pieces!
- More Veggies: Add some sautéed mushrooms, zucchini, or even artichoke hearts to the filling for extra flavor and nutrition. They’ll complement the shrimp beautifully!
- Cheesy Delight: If you’re a cheese fanatic, try mixing in some cream cheese or goat cheese with the ricotta for a richer filling. You could also sprinkle some feta on top before baking for a tangy kick!
- Spicy Kick: Want to spice things up? Toss in some crushed red pepper flakes or a dash of hot sauce into the sauce for a fiery twist. It’s a great way to personalize this dish!
- Herb Infusion: Experiment with different herbs! Fresh basil, dill, or parsley can add a refreshing touch to the filling or sauce. Just chop them up and mix them in for an aromatic boost!
- Alternative Sauces: If roasted red pepper isn’t your thing, try a creamy Alfredo or a homemade pesto sauce instead. Each option brings a whole new flavor profile to the dish!
- Vegan Version: For a plant-based twist, substitute the shrimp with grilled eggplant or mushrooms, use cashew cream instead of heavy cream, and go for vegan cheeses. It’ll still be creamy and delicious!
Don’t be afraid to get creative! These variations keep the essence of the dish while allowing your personal touch to shine through. Who knows, you might just discover your new favorite version!
Storage & Reheating Instructions
So, you’ve made this amazing Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream and now you’ve got some leftovers—lucky you! Here’s how to store them properly so you can enjoy that creamy goodness later.
First, let the pasta rolls cool down to room temperature. Once they’re cool, transfer them to an airtight container. I like to use a glass dish with a lid, but any airtight container will do. Just make sure to separate the pasta rolls with a layer of parchment paper if you’re stacking them, so they don’t stick together. These leftovers can be stored in the refrigerator for up to 3 days, but trust me, they probably won’t last that long!
When you’re ready to enjoy your delicious creation again, reheating is a breeze. Preheat your oven to 350°F (175°C). Place the stuffed pasta rolls in an oven-safe dish and cover them with aluminum foil to keep them moist. Heat them up for about 20-25 minutes, or until they’re warmed through and the sauce is bubbly again. If you like a little crispy edge, you can remove the foil for the last 5 minutes of cooking to let the top get golden and slightly caramelized—yum!
If you’re in a hurry, you can also reheat in the microwave. Just place a serving on a microwave-safe plate, cover it with a damp paper towel (to keep it from drying out), and heat for about 2-3 minutes, checking to make sure it’s heated evenly. Just remember, the oven method is my favorite for keeping that lovely texture intact!
Now you’re all set to savor those delightful pasta rolls again! Enjoy every creamy bite, and know that good things come to those who wait… even if it’s just a little while longer!
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Shrimp and Spinach Stuffed Pasta Rolls in Creamy Bliss
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delicious and creamy dish that combines tender pasta rolls filled with shrimp and spinach, topped with a rich red pepper sauce.
Ingredients
- 12 jumbo pasta shells
- 1 cup cooked shrimp, chopped
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 cup roasted red peppers, blended
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix shrimp, spinach, ricotta, mozzarella, Parmesan, salt, and pepper.
- Stuff each pasta shell with the shrimp and spinach mixture.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add roasted red peppers and heavy cream to the pan. Blend until smooth.
- Spread half of the red pepper cream sauce in the bottom of a baking dish.
- Place the stuffed shells in the dish and cover with the remaining sauce.
- Bake for 25 minutes until heated through and bubbly.
Notes
- Use fresh shrimp for the best flavor.
- Feel free to add more cheese if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp, Spinach, Pasta, Rolls, Cream, Roasted Red Pepper