Ultimate Shrimp and Spinach Stuffed Pasta Rolls with Creamy Roasted Red Pepper Sauce

Step 2: Prepare the Filling

1. In a skillet over medium heat, sauté the minced garlic until fragrant.
2. Add the chopped shrimp and cook for about 3 minutes until just pink.
3. Stir in the chopped spinach and cook for another 2 minutes until wilted.
4. Remove from heat and let it cool slightly.
5. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, beaten egg, lemon zest, Italian seasoning, salt, and black pepper.
6. Fold in the cooked shrimp and spinach mixture until well incorporated.

Step 3: Make the Roasted Red Pepper Sauce

1. In a saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the chopped roasted red bell peppers, smoked paprika, and red pepper flakes.
4. Pour in the broth and bring to a simmer.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Return the sauce to the pan, add the heavy cream and Parmesan cheese, and stir until creamy and heated through.
7. Season with salt and pepper to taste.

Step 4: Assemble the Pasta Rolls

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the roasted red pepper sauce on the bottom of a baking dish.
3. Take a cooked pasta sheet or shell, and spoon a generous amount of the shrimp and spinach filling onto it.
4. Roll up the pasta (or stuff the shells) and place them seam-side down in the baking dish.
5. Repeat with the remaining pasta and filling.
6. Pour the remaining sauce over the stuffed pasta rolls.
7. Sprinkle extra mozzarella and Parmesan cheese on top.

Step 5: Bake and Serve

1. Cover the baking dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
3. Garnish with fresh basil or parsley and extra Parmesan cheese before serving.

Recipe Variations

• Vegetarian Option: Replace shrimp with mushrooms or artichokes.
• Extra Creamy: Add a dollop of ricotta cheese on top before baking.
• Spicy Kick: Increase the red pepper flakes for more heat.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead of time?
A: Yes! Assemble the rolls, cover, and refrigerate for up to 24 hours before baking.

Q: Can I freeze this dish?
A: Absolutely! Assemble and freeze before baking. Thaw overnight in the fridge before baking as directed.

Q: Can I use store-bought roasted red peppers?
A: Yes, jarred roasted peppers work perfectly.

Notes

• Use fresh shrimp for the best flavor.
• If using frozen shrimp, thaw and drain well before cooking.
• Avoid overcooking the shrimp to keep them tender.

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 32g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 4g
• Sodium: 650mg

Conclusion

This Shrimp and Spinach Stuffed Pasta Rolls recipe is an indulgent and flavorful dish that combines creamy, cheesy goodness with a smoky roasted red pepper sauce. Whether for a cozy dinner or a special occasion, this recipe is guaranteed to impress!