Shrimp and spinach stuffed pasta rolls with roasted red pepper cream

this RECIPE

Introduction to Shrimp and spinach stuffed pasta rolls with roasted red pepper cream

As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and impressive. That’s why I absolutely adore these shrimp and spinach stuffed pasta rolls with roasted red pepper cream. They’re not just a feast for the eyes; they’re a quick solution for a hectic weeknight dinner or a delightful dish to wow your loved ones on special occasions. With creamy filling and a vibrant sauce, this recipe is sure to become a family favorite. Let’s dive into this culinary adventure together!

Why You’ll Love This Shrimp and spinach stuffed pasta rolls with roasted red pepper cream

This dish is a true lifesaver for busy nights. It’s quick to prepare, taking just about 50 minutes from start to finish. The combination of succulent shrimp and fresh spinach wrapped in tender pasta shells is simply irresistible. Plus, the roasted red pepper cream sauce adds a rich, velvety touch that elevates the entire meal. Trust me, your family will be asking for seconds!

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

Gathering the right ingredients is the first step to creating these delightful shrimp and spinach stuffed pasta rolls with roasted red pepper cream. Here’s what you’ll need:

• Jumbo pasta shells: These large shells are perfect for stuffing and hold the filling beautifully.
• Shrimp: I prefer medium-sized shrimp for this recipe. They cook quickly and add a lovely sweetness.
• Fresh spinach: This leafy green not only adds color but also packs a nutritious punch.
• Cream cheese: It gives the filling a creamy texture that melts in your mouth.
• Parmesan cheese: A sprinkle of this cheese adds a savory depth to the filling.
• Diced roasted red peppers: These sweet and smoky peppers are the star of the sauce, bringing a burst of flavor.
• Heavy cream: This is what makes the sauce rich and indulgent. You can substitute with half-and-half for a lighter version.
• Minced garlic: A must-have for that aromatic base, enhancing the overall flavor.
• Olive oil: Used for sautéing, it adds a hint of richness and helps cook the garlic and shrimp.

For those looking to spice things up, consider adding red pepper flakes to the filling. If shrimp isn’t your thing, feel free to swap it out for chicken or a plant-based protein. The exact quantities for each ingredient are available at the bottom of the article for easy printing!

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

Now that we have our ingredients ready, let’s dive into the fun part—making these shrimp and spinach stuffed pasta rolls with roasted red pepper cream! Follow these simple steps, and you’ll have a delicious meal that’s sure to impress.

Step 1: Preheat the Oven

First things first, preheat your oven to 375°F (190°C). Preheating is crucial because it ensures even cooking. You want those pasta rolls to bake perfectly, so don’t skip this step!

Step 2: Cook the Pasta Shells

Next, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they’re al dente. This means they should be firm to the bite. Drain the shells and set them aside to cool slightly. Trust me, overcooked shells can lead to a messy stuffing process!

Step 3: Sauté the Garlic and Shrimp

In a skillet, heat a couple of tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the shrimp. Cook them for about 3-4 minutes until they turn pink and opaque. Perfectly cooked shrimp are tender and juicy, so keep an eye on them!

Step 4: Add Spinach

Once the shrimp are cooked, stir in the fresh spinach. Cook until it wilts, which should take just a minute or two. Spinach not only adds a pop of color but also packs in nutrients. It’s a win-win!

Step 5: Prepare the Filling

In a mixing bowl, combine the cooked shrimp and spinach with cream cheese and Parmesan cheese. Mix everything until well combined. The cream cheese gives the filling a rich, creamy texture that’s simply irresistible. You’ll want to taste it—just a little, of course!

Step 6: Stuff the Pasta Shells

Now comes the fun part—stuffing the shells! Take a spoonful of the shrimp and spinach mixture and gently fill each pasta shell. Be careful not to overstuff them, as they can break. A heaping tablespoon per shell usually does the trick!

Step 7: Make the Roasted Red Pepper Cream Sauce

In a saucepan, combine the heavy cream and diced roasted red peppers. Heat the mixture over medium heat until it’s warm and slightly thickened. Stir occasionally to prevent it from sticking. This sauce is the star of the show, adding a creamy, flavorful layer to your dish!

Step 8: Assemble the Dish

Spread a layer of the roasted red pepper cream sauce on the bottom of a baking dish. Then, place the stuffed pasta shells in the dish and pour the remaining sauce over the top. Make sure each shell is generously coated with that luscious sauce!

Step 9: Bake

Finally, pop the dish into your preheated oven and bake for 20-25 minutes. You’ll know it’s done when the sauce is bubbly and the tops of the shells are slightly golden. The aroma will fill your kitchen, making it hard to wait!

Tips for Success

• Always taste your filling before stuffing the shells. Adjust seasoning as needed.
• Use a piping bag or a zip-top bag with the corner snipped off for easy stuffing.
• Cover the dish with foil for the first 15 minutes of baking to keep moisture in.
• Let the dish sit for a few minutes after baking. This helps the flavors meld.
• Pair with a fresh salad for a complete meal!

Equipment Needed

• Large pot: For boiling pasta. A deep skillet can work too.
• Skillet: For sautéing shrimp and garlic. A non-stick pan is ideal.
• Baking dish: A 9×13 inch dish works well. Any oven-safe dish will do.
• Mixing bowl: For combining the filling. A large bowl is best.
• Spoon or piping bag: For stuffing the shells. A zip-top bag can substitute.

Variations

• Chicken or Turkey: Swap shrimp for cooked chicken or turkey for a different protein option.
• Vegetarian Delight: Replace shrimp with sautéed mushrooms or a mix of your favorite vegetables for a hearty vegetarian version.
• Gluten-Free Option: Use gluten-free pasta shells to make this dish suitable for gluten-sensitive diners.
• Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for a spicy twist.
• Herb Infusion: Mix in fresh herbs like basil or parsley into the filling for an aromatic boost.

Serving Suggestions

• Fresh Salad: Pair with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
• Garlic Bread: Serve with warm garlic bread to soak up the delicious sauce.
• Wine Pairing: A chilled white wine, like Sauvignon Blanc, complements the flavors beautifully.
• Presentation: Garnish with fresh parsley or basil for a pop of color and added freshness.

FAQs about Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Can I make shrimp and spinach stuffed pasta rolls ahead of time?

Absolutely! You can prepare the stuffed pasta rolls in advance and store them in the refrigerator. Just cover them tightly with foil or plastic wrap. When you’re ready to bake, simply add a few extra minutes to the cooking time.

What can I substitute for shrimp in this recipe?

If shrimp isn’t your favorite, you can easily swap it for cooked chicken, turkey, or even a plant-based protein like tofu. Each option will bring its own unique flavor to the dish!

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the oven or microwave until warmed through. The flavors will continue to meld, making it even tastier!

Can I freeze the stuffed pasta rolls?

Yes, you can freeze the stuffed pasta rolls before baking. Just assemble them in a freezer-safe dish, cover tightly, and freeze. When you’re ready to enjoy, bake from frozen, adding extra time to ensure they’re heated through.

What sides pair well with shrimp and spinach stuffed pasta rolls?

These pasta rolls are delicious on their own, but they pair wonderfully with a fresh salad, garlic bread, or steamed vegetables. A light white wine also complements the flavors beautifully!

Final Thoughts

Cooking these shrimp and spinach stuffed pasta rolls with roasted red pepper cream is more than just a meal; it’s an experience filled with joy and satisfaction. The vibrant colors and rich flavors create a feast that brings everyone to the table. I love how this dish transforms a simple weeknight into a special occasion. Plus, it’s a wonderful way to sneak in some veggies while delighting your family’s taste buds. So, roll up your sleeves, gather your loved ones, and enjoy the magic of cooking together. Trust me, this recipe will become a cherished favorite in your home!

Print