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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream 🍤🌿
A luxurious pasta dish featuring tender shrimp, creamy cheeses, and fresh spinach, all wrapped in delicate lasagna noodles and topped with a velvety roasted red pepper cream sauce.
Ingredients
For the Pasta Rolls:
12 lasagna noodles, cooked al dente
1 pound shrimp, peeled, deveined, and finely chopped
2 cups fresh spinach, roughly chopped
2 cloves garlic, minced
1 cup ricotta cheese
½ cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
1 egg, lightly beaten
Salt and black pepper, to taste
1 tablespoon olive oil, for sautéing
For the Roasted Red Pepper Cream Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup roasted red peppers, drained and roughly chopped
1 cup heavy cream
½ cup Parmesan cheese, grated
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in chopped shrimp and cook for 3–4 minutes until pink and opaque.
Add chopped spinach and cook until wilted, about 2 minutes.
Transfer the mixture to a bowl and let it cool slightly.
Mix in ricotta, mozzarella, Parmesan, and beaten egg. Season with salt and pepper, stirring until well combined.
Step 2: Roll the Pasta
Lay the cooked lasagna noodles flat on a clean surface.
Spread a portion of the shrimp and spinach filling along one edge of each noodle.
Roll up the noodles tightly and place them seam-side down in a greased baking dish.
Step 3: Make the Roasted Red Pepper Cream Sauce
In a saucepan over medium heat, melt butter.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in the roasted red peppers and cook for 2 minutes.
Pour in heavy cream and bring to a gentle simmer.
Whisk in Parmesan cheese and let the sauce cook for 5 minutes until slightly thickened.
Season with salt and black pepper to taste.
Step 4: Assemble and Bake
Pour the roasted red pepper
