Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Introduction

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is an elegant and comforting dish that combines the best of Italian cuisine with a touch of seafood flair. This recipe features large pasta shells filled with a flavorful mixture of succulent shrimp, fresh spinach, creamy ricotta cheese, and aromatic herbs, all bathed in a luscious roasted red pepper cream sauce. The result is a visually stunning and incredibly satisfying meal that’s perfect for a special occasion or a sophisticated weeknight dinner. The combination of textures and flavors – the tender pasta, the savory filling, and the rich, slightly sweet sauce – creates a truly unforgettable dining experience.

The first time I made Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream, I was looking for a dish that was both impressive and comforting. I wanted something that showcased fresh, seasonal ingredients and offered a unique twist on classic stuffed pasta recipes. As I assembled the pasta rolls, carefully stuffing each shell with the shrimp and spinach mixture, I knew I was creating something special. The aroma of the roasted red pepper cream sauce as it simmered on the stove was intoxicating. The final result exceeded all my expectations – it was a dish that was both beautiful and delicious, a true testament to the power of simple ingredients and thoughtful preparation.

What I love most about this recipe is its versatility and the ability to create a restaurant-quality meal in your own kitchen. No matter how you choose to prepare it, Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are guaranteed to be a crowd-pleaser.

Perfect for

• Special celebrations
• Dinner parties
• Romantic dinners
• Holiday meals
• Impressing guests
• Sophisticated weeknight dinners

Why You’ll Love This Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Recipe

Here’s why Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream will become your new favorite dish:

• Exceptional Flavor Profile: The combination of shrimp, spinach, ricotta cheese, and roasted red pepper creates a harmonious and delightful flavor experience that is both savory and slightly sweet.
• Elegant Presentation: The large stuffed pasta shells, bathed in a vibrant cream sauce, make this dish visually stunning, perfect for serving at special gatherings.
• Nutritious and Balanced: This recipe is packed with protein, vitamins, and fiber, making it a healthy and satisfying meal option.
• Easy to Prepare: Despite its elegant appearance, this recipe is surprisingly easy to make, requiring simple steps and readily available ingredients.
• Customizable: The recipe can be easily customized with different types of seafood, greens, or cheeses to suit your personal preferences.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 45 minutes
• Cooking Time: 45 minutes
• Servings: 6 servings
• Calories per serving: Approximately 500-550 calories
• Key Nutrients: Protein: 35g, Carbs: 40g, Fat: 25g

Ingredients

Gather these ingredients to make your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream:

• 1 (12 oz) package jumbo pasta shells (conchiglie)
• 1 tablespoon olive oil
• 1 pound shrimp, peeled, deveined, and chopped
• 10 oz fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

For the Roasted Red Pepper Cream Sauce:

• 2 large red bell peppers
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Ingredient Highlights

• Jumbo Pasta Shells: These large pasta shells provide the perfect vessel for stuffing with the delicious shrimp and spinach mixture.
• Shrimp: Choose high-quality, fresh or frozen shrimp for the best flavor and texture. Look for shrimp that are firm and have a fresh, clean smell.
• Spinach: Fresh spinach adds a boost of nutrients and a subtle earthy flavor to the filling.
• Ricotta Cheese: Creamy ricotta cheese binds the filling together and adds a rich, velvety texture.
• Red Bell Peppers: Roasting the red bell peppers brings out their natural sweetness and creates a vibrant and flavorful base for the cream sauce.

Step-by-Step Instructions

Here’s how to make Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream:

Prepare the Roasted Red Pepper Cream Sauce:

1. Roast the Red Peppers: Preheat oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skins are blackened and blistered.
2. Cool and Peel: Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them cool for 15-20 minutes. This will make it easier to peel off the skins.
3. Peel, Seed, and Chop: Peel the skins off the cooled peppers, remove the seeds, and roughly chop the flesh.
4. Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
5. Blend the Sauce: Add the roasted red peppers to the saucepan and cook for 2-3 minutes. Pour in the vegetable broth and bring to a simmer.
6. Simmer: Reduce heat to low, stir in the heavy cream, Parmesan cheese, and oregano. Simmer for 10-15 minutes, or until the sauce has thickened slightly.
7. Season: Season with salt and freshly ground black pepper to taste.
8. Blend (Optional): For a smoother sauce, you can use an immersion blender to blend the sauce until smooth.

Prepare the Shrimp and Spinach Filling:

1. Cook the Pasta: While the sauce is simmering, cook the jumbo pasta shells according to package directions until al dente. Drain and set aside.
2. Sauté Shrimp and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped shrimp and minced garlic. Sauté for 2-3 minutes, or until the shrimp are pink and cooked through.
3. Add Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach has wilted.
4. Combine Filling Ingredients: In a large bowl, combine the cooked shrimp and spinach mixture with the ricotta cheese, Parmesan cheese, beaten egg, fresh basil, fresh parsley, salt, and pepper. Mix well to combine.

Assemble and Bake:

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Stuff the Pasta Shells: Spoon the shrimp and spinach filling into each cooked pasta shell, packing it firmly.
3. Arrange in Baking Dish: Pour a thin layer of the roasted red pepper cream sauce into the bottom of a 9×13-inch baking dish.
4. Place Pasta Rolls: Arrange the stuffed pasta shells in the baking dish, side by side.
5. Pour Sauce: Pour the remaining roasted red pepper cream sauce over the pasta shells, ensuring they are evenly coated.
6. Bake: Bake for 20-25 minutes, or until the sauce is bubbly and the pasta shells are heated through.
7. Garnish: Garnish with fresh basil leaves, if desired. Serve immediately.

How to Serve Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream can be served as a main course with a variety of sides:

• Garlic Bread: Crusty garlic bread is a classic accompaniment that’s perfect for soaking up the delicious sauce.
• Green Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the pasta.
• Roasted Asparagus: Roasted asparagus is a healthy and flavorful side that pairs well with the shrimp and spinach filling.
• Caprese Salad: A Caprese salad with fresh tomatoes, mozzarella cheese, and basil provides a light and refreshing appetizer.
• Wine Pairing: Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a complete and harmonious dining experience.

Additional Tips for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Here are some tips to ensure your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is perfect every time:

• Cook Pasta Al Dente: Be sure to cook the pasta shells al dente, as they will continue to cook in the oven.
• Don’t Overstuff: Avoid overstuffing the pasta shells, as this can cause them to break open during baking.
• Use Fresh Ingredients: Using fresh ingredients will elevate the flavor of the dish.
• Adjust Seasoning: Taste the filling and sauce as you go and adjust seasoning with salt and pepper to your liking.
• Grate Cheese Fresh: Grate Parmesan cheese fresh for the best flavor and texture.

Recipe Variations for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Here are some variations you can try for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream:

• Crab and Spinach Stuffed Pasta Rolls: Substitute the shrimp with crabmeat for a different seafood flavor.
• Lobster and Spinach Stuffed Pasta Rolls: Substitute the shrimp with lobster meat for a more luxurious dish.
• Chicken and Spinach Stuffed Pasta Rolls: Substitute the shrimp with cooked chicken for a non-seafood option.
• Mushroom and Spinach Stuffed Pasta Rolls: Add sautéed mushrooms to the filling for a more earthy flavor.
• Artichoke and Spinach Stuffed Pasta Rolls: Add chopped artichoke hearts to the filling for a Mediterranean twist.
• Spicy Roasted Red Pepper Cream: Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Pesto Cream Sauce: Substitute the roasted red pepper cream with a pesto cream sauce for a different flavor profile.
• Tomato Cream Sauce: Substitute the roasted red pepper cream with a classic tomato cream sauce.
• Baked Ziti Style: Layer the stuffed shells and sauce in a baking dish like a baked ziti for a more rustic presentation.
• Mozzarella Topping: Sprinkle shredded mozzarella cheese over the stuffed shells before baking for a cheesy topping.

Freezing and Storage

• Freezing: Cooked Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream can be frozen for up to 2-3 months. Allow them to cool completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. The sauce can also be frozen separately.
• Storage: Store leftover cooked Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Special Equipment for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Here are some special equipment items to make preparing your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream easier:

• Baking Sheet: A baking sheet is used for roasting the red bell peppers.
• Large Pot: A large pot is used for cooking the pasta.
• Large Skillet: A large skillet is used for sautéing the shrimp and spinach.
• Mixing Bowls: Mixing bowls are used for combining the filling ingredients.
• 9×13-inch Baking Dish: A 9×13-inch baking dish is used for baking the stuffed pasta shells.
• Tongs or Slotted Spoon: Tongs or a slotted spoon are helpful for removing the pasta shells from the boiling water.
• Immersion Blender (Optional): An immersion blender can be used to create a smoother sauce.

FAQ Section for Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

1. Can I use frozen spinach instead of fresh?
   Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess moisture before adding it to the filling.
2. Can I use pre-roasted red peppers from a jar?
   Yes, you can use pre-roasted red peppers from a jar to save time. Drain them well before using.
3. Can I make this dish ahead of time?
   Yes, you can assemble the stuffed pasta rolls and prepare the sauce ahead of time. Store them separately in the refrigerator and bake just before serving.
4. How do I prevent the pasta shells from sticking together?
   To prevent the pasta shells from sticking together, drain them well and toss them with a little olive oil after cooking.
5. Can I add more vegetables to the filling?
   Yes, you can add other vegetables to the filling, such as sautéed mushrooms, zucchini, or onions.

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Conclusion

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is an elegant and satisfying dish that is perfect for any occasion. The delicious combination of succulent shrimp, fresh spinach, creamy ricotta cheese, and a vibrant roasted red pepper cream sauce makes this recipe a true culinary delight. Whether you’re hosting a dinner party, celebrating a special event, or simply looking for a gourmet meal to enjoy at home, these stuffed pasta rolls are guaranteed to impress.

I’d love to see your Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream creations! Be sure to tag me on Instagram with your version—I can’t wait to see how you bring this luscious dish to life. Don’t forget to leave a comment and share your thoughts. Happy cooking!