Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

These Shrimp and Spinach Stuffed Pasta Rolls are rich, creamy, and packed with flavor. Tender pasta is filled with a delicious mixture of shrimp, ricotta, and spinach, then topped with a luscious roasted red pepper cream sauce. This dish is perfect for a special dinner, yet easy enough for a weeknight meal.

Recipe Overview

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: ~450 kcal per serving

Ingredients

For the Pasta Rolls:

• 12 lasagna noodles (or large pasta shells)
• 1 tablespoon olive oil
• 1 pound shrimp (peeled, deveined, and chopped)
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 egg (lightly beaten)

For the Roasted Red Pepper Cream Sauce:

• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (12-ounce) jar roasted red peppers, drained
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream (or half-and-half for a lighter option)
• ½ cup grated Parmesan cheese

Optional Garnishes:

• Fresh basil or parsley
• Extra Parmesan cheese

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, according to package instructions. Drain and lay them on a parchment-lined tray to prevent sticking.

2. Prepare the Shrimp Filling:

Heat olive oil in a skillet over medium heat. Add chopped shrimp, garlic, and lemon zest, then sauté for 3-4 minutes until shrimp are pink. Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.

In a bowl, combine the shrimp mixture, ricotta, Parmesan, salt, black pepper, Italian seasoning, and egg. Mix until well combined.

3. Make the Roasted Red Pepper Cream Sauce:

In the same skillet, melt butter and sauté onion and garlic until soft (3-4 minutes). Add roasted red peppers, smoked paprika, salt, and black pepper, cooking for another 2 minutes.

Transfer to a blender and puree until smooth. Return to the skillet and stir in heavy cream and Parmesan cheese. Simmer for 5 minutes, stirring occasionally.

4. Assemble the Pasta Rolls:

Spread 1 cup of sauce on the bottom of a greased baking dish. Spoon 2 tablespoons of shrimp filling onto each lasagna noodle and roll tightly. Place seam-side down in the dish.

5. Bake and Serve:

Pour the remaining roasted red pepper cream sauce over the pasta rolls. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover, sprinkle with extra Parmesan, and bake for another 5 minutes.

Let cool for 5 minutes, then garnish with fresh basil or parsley before serving.

Serving Suggestions:

• Serve with garlic bread or a fresh side salad.
• Use jumbo pasta shells instead of lasagna noodles for a different presentation.
• Add crushed red pepper flakes for a spicy kick.

These Shrimp and Spinach Stuffed Pasta Rolls are creamy, flavorful, and absolutely irresistible—perfect for a comforting yet elegant meal!

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