Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lily Carter
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 4-6 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: Italian

Description

Indulge in these savory shrimp and spinach stuffed pasta rolls, topped with a creamy roasted red pepper sauce. A delightful blend of flavors and textures awaits in every bite!


Ingredients

Units Scale

Ingredients:

  • 12 lasagna noodles, cooked and drained
  • 1 lb shrimp, peeled and deveined
  • 2 cups fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup roasted red peppers (jarred or homemade)
  • 1/2 cup heavy cream
  • 1 tbsp fresh basil, chopped
  • 1 tbsp lemon juice

Instructions

  1. Prepare the Filling: In a bowl, mix shrimp, spinach, ricotta, mozzarella, Parmesan, egg, garlic, salt, and pepper.
  2. Roll the Pasta: Place filling on lasagna noodles and roll them up.
  3. Make the Sauce: Blend roasted red peppers, cream, basil, and lemon juice.
  4. Bake: Place pasta rolls in a baking dish, top with sauce, and bake until bubbly.

Notes

  • If preferred, substitute shrimp with crab or chicken.
  • Feel free to add extra spices or herbs to the filling for more flavors.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 120 mg