What’s the secret to a show-stopping weeknight dinner that’s also surprisingly easy to make? It starts with tender shrimp and fresh spinach, wrapped up in homemade pasta rolls and smothered in a rich roasted red pepper cream sauce. This quick and satisfying family favorite is perfect for a special occasion or just a cozy night in. Save this idea for a delicious homemade meal to try soon.

shrimp and spinach stuffed pasta rolls with roasted red pepper cream recipe on a plate

Introduction

Imagine a dish that combines the succulence of shrimp, the freshness of spinach, and the richness of roasted red pepper cream, all wrapped up in a beautifully crafted pasta roll. This shrimp and spinach stuffed pasta rolls with roasted red pepper cream recipe is not just a meal, it’s an experience. It’s a culinary journey that will delight your senses and leave you wanting more. The best part? It’s surprisingly easy to make and requires everyday ingredients, making it perfect for a weeknight dinner or a special occasion. With its balance of flavors, textures, and vibrant colors, this dish is sure to impress your family and friends.

Why This Works

• Flavor balance and ingredient accessibility: The combination of shrimp, spinach, garlic, and roasted red pepper cream creates a harmonious balance of flavors that is both rich and refreshing. The ingredients are easily found in most supermarkets, making this dish accessible to everyone.
• Ease of preparation: Despite its impressive appearance, this recipe is relatively simple to prepare. The steps are straightforward, and the ingredients are easy to work with, making it a great option for those who are new to cooking or short on time.
• Impressive results with minimal effort: The presentation of this dish is stunning, with the vibrant red pepper cream and the green spinach peeking out from the pasta rolls. It’s a dish that will make you look like a professional chef, without requiring hours of complicated preparation.

Key Ingredients

The main ingredients in this recipe include large shrimp, fresh spinach, garlic, roasted red peppers, heavy cream, grated Parmesan cheese, and pasta sheets. For the shrimp, you can use either fresh or frozen, whichever is available. Fresh spinach is preferred for its vibrant flavor and texture, but frozen can be used as a substitute in a pinch. Roasted red peppers can be found in jars or made at home by roasting fresh peppers in the oven. Heavy cream and Parmesan cheese add richness and depth to the dish, while the pasta sheets provide the foundation for the rolls. Practical substitutions can be made for some ingredients, such as using chicken or tofu for a vegetarian option, or swapping the heavy cream with a non-dairy alternative for a lighter version.

Instructions

1. Step 1: Begin by preparing your ingredients. Peel and de-vein the shrimp, chop the spinach, mince the garlic, and slice the roasted red peppers. Also, cook your pasta sheets according to the package instructions until they are al dente, then set them aside to cool.
2. Step 2: In a large skillet, heat some olive oil over medium heat. Add the garlic and sauté for a minute until fragrant, then add the chopped spinach and cook until it wilts. Add the cooked shrimp to the skillet and stir to combine with the spinach and garlic. Season with salt, pepper, and any other desired herbs or spices.
3. Step 3: To make the roasted red pepper cream, combine the sliced red peppers, heavy cream, and grated Parmesan cheese in a blender or food processor. Blend until smooth and creamy, then season with salt and pepper to taste. In a large bowl, combine the shrimp and spinach mixture with the red pepper cream and mix well to combine.
4. Step 4: To assemble the pasta rolls, lay a cooked pasta sheet flat on a work surface. Place a tablespoon or two of the shrimp and spinach mixture in the center of the pasta sheet, leaving a small border around the edges. Brush the edges with a little water, then roll the pasta into a tight cylinder. Repeat with the remaining pasta sheets and filling. Place the rolls on a baking dish, seam-side down, and top with additional red pepper cream and Parmesan cheese. Bake in a preheated oven until the cheese is melted and bubbly, then serve hot and enjoy.

Handy Tips

• Make sure to not overfill the pasta rolls, as this can cause them to burst open during baking. Also, don’t overcook the pasta, as it will continue to cook a bit in the oven.
• For an extra crispy top, sprinkle some grated Parmesan cheese on top of the rolls before baking.
• If you’re having trouble finding roasted red peppers, you can easily make your own by roasting fresh peppers in the oven until the skin is blistered and charred, then peeling off the skin and slicing the flesh.

Heat Control

When cooking the shrimp and spinach mixture, make sure to not overheat it, as this can cause the shrimp to become tough and rubbery. A medium heat is ideal, as it allows for gentle cooking and prevents the ingredients from burning. When baking the pasta rolls, a medium to high heat is best, as this will help to melt the cheese and cook the pasta through. Keep an eye on the rolls while they’re baking, as the cooking time may vary depending on the size of the rolls and the heat of your oven.

Crunch Factor

The crunch factor in this dish comes from the toasted Parmesan cheese on top of the pasta rolls. To achieve this, make sure to sprinkle a generous amount of cheese on top of the rolls before baking, and don’t be afraid to get a little creative with your topping. Some other options for adding crunch include chopped nuts or breadcrumbs, or even a sprinkle of crispy fried onions.

Pro Kitchen Tricks

• To prevent the pasta sheets from sticking together, make sure to cool them completely after cooking, then separate them with a piece of parchment paper or a lightly oiled surface.
• For an extra creamy red pepper sauce, add a tablespoon or two of unsalted butter to the blender or food processor when blending the peppers and cream. This will help to enrich the sauce and give it a silky smooth texture.
• To make the dish more substantial, consider adding some sautéed mushrooms or bell peppers to the shrimp and spinach mixture. This will add extra flavor and texture, and help to fill out the pasta rolls.

Storage Tips

• The cooked pasta rolls can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To reheat, simply bake the rolls in a preheated oven until hot and bubbly.
• The red pepper cream can be made ahead of time and stored in the refrigerator for up to a week. Simply give it a good stir before using, and adjust the seasoning as needed.
• When storing the rolls, make sure to place them in a single layer in a shallow container, and cover them with plastic wrap or aluminum foil. This will help to prevent the rolls from sticking together, and keep them fresh for a longer period of time.

Gift Packaging Ideas

This dish is perfect for gifting to friends and family, especially during the holiday season. Consider packaging the cooked pasta rolls in a decorative tin or jar, along with a side of red pepper cream and some grated Parmesan cheese. You could also include a few fresh spinach leaves and a sprinkle of nutmeg for added flavor and texture. For a more rustic presentation, try wrapping the rolls in parchment paper or a clean tea towel, and tying them with a piece of twine or ribbon.

Flavor Variations

• Different spices: Consider adding some dried basil or oregano to the shrimp and spinach mixture for a more Italian-inspired flavor. You could also add some smoked paprika or cayenne pepper for a smoky or spicy kick.
• Creative toppings: Some other options for topping the pasta rolls include chopped fresh herbs, toasted pine nuts, or a sprinkle of crispy prosciutto. You could also try using different types of cheese, such as goat cheese or feta, for a tangy and creamy flavor.
• Ingredient swaps: For a vegetarian version of the dish, consider swapping the shrimp with roasted eggplant or zucchini. You could also use chicken or tofu for a protein-packed option, or add some sautéed mushrooms or bell peppers for extra flavor and texture.

Troubleshooting

• Texture problems: If the pasta rolls are too dry or crumbly, try adding a little more red pepper cream to the filling. If the rolls are too wet or soggy, try baking them for a few extra minutes to dry them out.
• Ingredient replacements: If you can’t find roasted red peppers, try using jarred peppers or making your own by roasting fresh peppers in the oven. If you don’t have heavy cream, try using half-and-half or a non-dairy alternative.
• Over/undercooking signs: If the pasta rolls are overcooked, they may be dry and crumbly. If they’re undercooked, they may be soggy or raw in the center. Keep an eye on the rolls while they’re baking, and adjust the cooking time as needed to achieve the perfect texture.

FAQs

• Can I freeze it? Yes, the cooked pasta rolls can be frozen for up to 2 months. Simply place them in a single layer in a shallow container, cover with plastic wrap or aluminum foil, and store in the freezer.
• Is it gluten-free? No, this recipe contains pasta, which is made from wheat and contains gluten. However, you can try using gluten-free pasta as a substitute, or swapping the pasta with zucchini noodles or spaghetti squash for a low-carb option.
• Can I double the recipe? Yes, this recipe can be easily doubled to feed a larger crowd. Simply multiply the ingredients and adjust the cooking time as needed to achieve the perfect texture and flavor.

Conclusion

This shrimp and spinach stuffed pasta rolls with roasted red pepper cream recipe is a true showstopper, with its vibrant colors, rich flavors, and impressive presentation. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is sure to delight your senses and leave you wanting more. With its balance of flavors, textures, and ease of preparation, it’s the perfect option for a weeknight dinner or a special occasion. So go ahead, get creative, and make this recipe your own. Experiment with different ingredients, toppings, and flavor combinations, and don’t be afraid to share your creations with friends and family. Happy cooking!