Description
Delicious shrimp and spinach stuffed pasta rolls topped with a creamy roasted red pepper sauce.
Ingredients
Scale
- 12–15 jumbo pasta shells
- 1 pound medium-sized shrimp, peeled and deveined
- 2 cups fresh spinach leaves
- 8 ounces cream cheese
- ½ cup grated Parmesan cheese
- 1 cup diced roasted red peppers
- 1 cup heavy cream
- 2 cloves minced garlic
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Add the shrimp and cook until pink and opaque, about 3-4 minutes. Stir in fresh spinach and cook until wilted.
- In a bowl, combine the cooked shrimp and spinach with cream cheese and Parmesan cheese. Mix until well combined.
- Stuff each pasta shell with the shrimp and spinach mixture.
- In a saucepan, combine heavy cream and diced roasted red peppers. Heat until warm and slightly thickened.
- Spread a layer of the roasted red pepper cream sauce on the bottom of a baking dish.
- Place the stuffed pasta shells in the dish and pour the remaining sauce over the top.
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
Notes
- For a spicier kick, consider adding red pepper flakes to the filling.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute the shrimp with chicken or a plant-based protein for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pasta roll
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg