Oh boy, let me tell you about the absolute delight that is Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream! I first stumbled upon this recipe during a family dinner where my cousin decided to impress us with her culinary skills. The creamy texture of the roasted red pepper sauce combined with the savory filling of shrimp and spinach had everyone raving. It was a hit! Ever since, I’ve made it a staple in my kitchen, because really, who can resist pasta rolls stuffed with deliciousness and then smothered in a velvety sauce?
What makes this dish even more special to me is that it’s a fantastic way to sneak some greens in, and trust me, even the pickiest eaters can’t say no to this yummy treat. Perfect for a cozy dinner or a gathering with friends, it’s sure to become a favorite in your household too!
What’s in Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
Large Shell Pasta: These big beauties hold the stuffing perfectly. I like to use Barilla Jumbo Shells, as they never let me down.
Shrimp: The star of the show! Fresh shrimp adds a lovely sweetness. If fresh isn’t available, frozen shrimp (deveined and tails removed) works beautifully too.
Fresh Spinach: This leafy green adds not only color but also nutrients. I always prefer fresh over frozen for that bright taste.
Ricotta Cheese: Creamy and rich, ricotta binds everything together in the stuffing. Go for whole milk ricotta for the best flavor!
Parmesan Cheese: The added depth of flavor is irresistible. Freshly grated is always my go-to for that extra oomph!
Garlic: A must-have for flavor! I often find myself adding extra because I love garlic!
Roasted Red Peppers: These sweet, smoky gems become the base of our luscious cream sauce. Jarred ones can save time, but if you want to roast your own, the flavor is unbeatable!
Cream: It brings richness to our sauce. I use heavy cream for the perfect silky consistency.
Italian Seasoning: This aromatic blend of herbs elevates the stuffing and sauce to new heights.
Is Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream Good for You?
Now, let’s talk health! This dish has an array of benefits to offer, but as with any recipe, moderation is key.
Shrimp: Low in calories and high in protein, shrimp is a great choice for those looking to keep it light. Plus, it’s rich in omega-3 fatty acids, which are fantastic for heart health!
Spinach: This vibrant green is packed with vitamins A, C, and K, as well as iron and calcium. It’s like a superfood for your body!
Ricotta and Cream: While they do add richness and creaminess, they can be calorie-dense. If you’re looking to lighten this dish up, you could opt for part-skim ricotta or even light cream.
As for the carbs in pasta, they give you the energy you need to power through your day, especially if you have a busy schedule ahead!
Ingredients List
– 12-15 Jumbo Shells (serves 4)
– 12 oz. cooked Shrimp, diced
– 2 cups Fresh Spinach, chopped
– 1 cup Ricotta Cheese
– 1 cup grated Parmesan Cheese
– 2 cloves Garlic, minced
– 1 jar (12 oz.) Roasted Red Peppers, drained
– 1 cup Heavy Cream
– 1 tsp Italian Seasoning
– Olive Oil, for drizzling
– Salt and Pepper, to taste
How to Make Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream?
1. **Preheat your oven** to 375°F (190°C).
2. **Cook the Jumbo Shells** according to package instructions until al dente. Drain and let them cool slightly.
3. **For the filling**, in a pan over medium heat, drizzle a bit of olive oil and sauté the minced garlic for about a minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool a bit.
4. In a bowl, combine the cooked shrimp, wilted spinach, ricotta cheese, half the Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
5. **Stuff each shell** with the shrimp and spinach mixture, and arrange them in a greased baking dish.
6. **For the sauce,** blend the roasted red peppers with the heavy cream until smooth. Pour the sauce over the stuffed shells.
7. **Top with the remaining Parmesan** cheese and bake in the preheated oven for about 25 minutes, or until bubbly and golden.
8. **Serve hot** and enjoy the creamy, delicious goodness!
A Little Extra Spice!
If you want to jazz things up even more, you can sprinkle on some red pepper flakes for a delightful kick, or add some chopped fresh herbs like basil or parsley as a garnish. I’ve even swapped out the shrimp for chicken or made a completely vegetarian version by adding mushrooms instead—so versatile!
I just know you’re going to love these Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream as much as I do! They always leave me feeling groovy and satisfied. Don’t forget to let me know how it goes when you try it out, and feel free to share any of your own twists! Happy cooking!
