Description
These Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are a delicious and elegant dish that’s perfect for a special dinner. Tender shrimp and spinach are rolled up in lasagna noodles and baked to perfection, then topped with a creamy roasted red pepper sauce.
Ingredients
Units
Scale
For the Stuffed Pasta Rolls:
- 8 lasagna noodles
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- Salt and pepper, to taste
For the Roasted Red Pepper Cream:
- 2 large red bell peppers
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- Cook the Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Shrimp Filling: In a skillet, cook the shrimp until pink and opaque. Remove from the skillet and chop into small pieces. In the same skillet, sauté the spinach until wilted. In a bowl, combine the shrimp, spinach, ricotta cheese, Parmesan cheese, garlic, lemon zest, salt, and pepper.
- Assemble the Rolls: Lay out a cooked lasagna noodle and spread a layer of the shrimp and spinach mixture on top. Roll up the noodle and place seam side down in a baking dish.
- Make the Roasted Red Pepper Cream: Preheat the broiler. Place the red bell peppers on a baking sheet and broil until charred. Remove from the oven, let cool, then peel off the skin and remove the seeds. In a blender, combine the roasted red peppers, heavy cream, Parmesan cheese, red pepper flakes, salt, and pepper. Blend until smooth.
- Bake the Pasta Rolls: Pour the roasted red pepper cream over the stuffed pasta rolls. Cover the baking dish with foil and bake in a preheated oven at 375°F for 25-30 minutes, or until heated through.
- Serve: Garnish with additional Parmesan cheese and chopped fresh parsley before serving.
Notes
- You can customize the filling with your favorite ingredients like sun-dried tomatoes or mushrooms.
- Make the roasted red pepper cream ahead of time for an easy assembly on the day of serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
