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Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

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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.

Ingredients

Scale

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)

Instructions

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.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/shrimp-and-spinach-stuffed-pasta-rolls-with-roasted-red-pepper-cream/