If you love diving into dishes that combine luscious textures with bright, savory flavors, then you are in for a real treat with this Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce Recipe. Picture tender shrimp nestled alongside vibrant spinach, all wrapped in delicate pasta rolls and bathed in a dreamy, creamy sauce that’s bursting with roasted red pepper sweetness and just the right kick. This dish is not only a feast for your taste buds but also a beautiful plate to share with friends and family on any special occasion or cozy dinner at home.
Ingredients You’ll Need
Each ingredient in this recipe has been thoughtfully chosen to create a harmony of flavors and textures. From the richness of the butter to the brightness of fresh parsley, these simple but essential elements come together to make this dish shine in every bite.
- 1 tbsp Butter: Adds richness to the creamy sauce; olive oil can serve as a lighter substitute.
- 1 medium Onion: Provides deep flavor; shallots can be used for a milder taste.
- 1 tsp Kosher Salt: Essential for balancing flavors.
- 1 tsp Pepper: Essential for balancing flavors.
- 1 tsp Crushed Red Pepper Flakes: Adds a gentle heat; adjust to your desired spice level.
- 2 cloves Garlic: Infuses aromatic sweetness; fresh is best, but jarred works in a pinch.
- 16 oz Roasted Red Peppers: Forms the sauce base with sweetness; fresh roasted peppers offer a more intense flavor.
- 2/3 cup Heavy Cream: Contributes a luscious creaminess; half-and-half or coconut cream are lighter options.
- 1 tbsp Italian Seasoning: Enhances the flavor profile; substitute with fresh oregano or basil if desired.
- 1 lb Cooked Shrimp: Adds protein and flavor; be sure it’s cooked through and tender.
- 15 oz Ricotta Cheese: Delivers a creamy texture; use cottage cheese for a lighter filling.
- 1 cup Shredded Parmesan Cheese: Accentuates the richness; dairy-free? Nutritional yeast makes a great swap.
- 1/2 cup Fresh Parsley: Brightens the filling with color and freshness; spinach or basil are lovely alternatives.
- 1 large Egg: Binds the filling; for a vegan option, try a flax egg.
- 1 tbsp Lemon Juice: Brightens flavors and adds a zesty touch; lime juice works too.
- 1 tbsp Old Bay Seasoning: A unique seafood enhancer; Cajun seasoning is a great substitute.
- 8 pieces Egg Roll Wrappers: These wrappers provide a modern twist on traditional cannelloni; fresh pasta sheets can also be used.
How to Make Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce Recipe
Step 1: Prepare the Filling
Start by finely chopping your cooked shrimp and fresh parsley. In a large bowl, combine the shrimp with ricotta cheese, half of the Parmesan cheese, Italian seasoning, Old Bay seasoning, lemon juice, egg, and a pinch of salt and pepper. Mixing these ingredients well ensures that each roll is bursting with flavor and a creamy texture that perfectly complements the delicate shrimp.
Step 2: Assemble the Rolls
Lay out your egg roll wrappers on a clean surface. Spoon a generous amount of filling near one edge of each wrapper, then carefully roll them up, tucking in the sides as you go. These rolls transform a humble wrapper into a sophisticated vessel for the indulgent filling. Place them seam-side down on a baking sheet to keep them intact during cooking.
Step 3: Make the Creamy Roasted Red Pepper Sauce
In a pan over medium heat, melt butter and sauté diced onion and garlic until softened and fragrant. Stir in chopped roasted red peppers and let the flavors meld. Then, blend this mixture until smooth to create a luscious base. Return to the pan, add heavy cream, Italian seasoning, salt, pepper, and red pepper flakes for a balanced blend of creaminess, sweetness, and subtle heat. This sauce is what truly elevates the dish to next-level indulgence.
Step 4: Bake the Pasta Rolls
Preheat your oven to 375°F (190°C). Pour a thin layer of the creamy roasted red pepper sauce into a baking dish. Arrange the stuffed pasta rolls on top and cover them with the remaining sauce. Sprinkle the leftover Parmesan cheese for a golden, bubbling crust. Bake for about 25-30 minutes until everything is heated through and the tops are beautifully browned. The baking step melds the flavors and softens the wrappers into a tender, pasta-like delight.
How to Serve Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce Recipe
Garnishes
A sprinkle of fresh parsley or basil leaves on top adds a vibrant pop of color and freshness to this dish. For an extra touch, a light drizzle of good olive oil or a dash of lemon zest will heighten the flavors and make your presentation shine.
Side Dishes
A crisp green salad tossed with lemon vinaigrette makes a perfect companion, balancing the richness of the creamy sauce. Roasted asparagus or garlic sautéed green beans also bring a lovely textural contrast and complement the seafood beautifully.
Creative Ways to Present
For a dinner party, lay the pasta rolls elegantly on a large, white platter drizzled with extra sauce and sprinkled with Parmesan curls. Serve with crusty garlic bread to soak up every last drop, or place individual rolls in petite ramekins for an intimate, shareable appetizer experience.
Make Ahead and Storage
Storing Leftovers
You can store any leftover pasta rolls in an airtight container in the refrigerator for up to 3 days. Keeping them covered in sauce will help maintain moisture and prevent the wrappers from drying out.
Freezing
This Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce Recipe is also freezer-friendly! Freeze assembled and unbaked rolls in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe container for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra cooking time as needed.
Reheating
Warm leftovers gently in the oven at 350°F (175°C) covered with foil to prevent drying, or microwave individual portions on medium power. Adding a splash of cream or broth can revive the sauce’s luscious texture without overcooking the shrimp.
FAQs
Can I use fresh pasta sheets instead of egg roll wrappers?
Absolutely! Fresh pasta sheets will give you a more traditional cannelloni feel. Just make sure to handle them gently to avoid tearing and cook according to your pasta’s instructions before assembling.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the shrimp and add sautéed mushrooms, artichokes, or extra spinach to the ricotta filling to keep the texture and flavor exciting without meat.
What can I use if I don’t have roasted red peppers?
You can roast fresh red bell peppers at home by charring them over an open flame or under the broiler. If that’s not possible, jarred roasted red peppers from the store work wonderfully as well.
Can I prepare the filling ahead of time?
Definitely. The filling can be mixed and refrigerated up to 24 hours before assembly, making meal prep easier and letting the flavors marry beautifully for an even more delicious dish.
What wine pairs well with this dish?
A crisp, chilled Sauvignon Blanc or a light, unoaked Chardonnay complements the creamy sauce and seafood perfectly, enhancing the brightness without overpowering the flavors.
Final Thoughts
If you’re looking to wow your dinner guests or simply indulge yourself with a dish that feels elegant but is surprisingly approachable, this Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce Recipe is your answer. It combines the comfort of creamy pasta with the fresh, bright flavors of the sea and garden in a way that feels like a warm hug on a plate. Give it a try, share it with loved ones, and watch it quickly become a favorite in your recipe rotation.
Print
Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings, 4 rolls total
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce combines succulent cooked shrimp and fresh spinach with creamy ricotta and Parmesan cheese, all wrapped in tender egg roll wrappers and bathed in a luscious roasted red pepper cream sauce. This delightful dish offers a perfect balance of rich, savory flavors enhanced by Italian seasoning and a hint of spice from red pepper flakes, making it an impressive yet approachable meal ideal for special occasions or cozy dinners.
Ingredients
Filling
- 1 lb Cooked Shrimp, chopped
- 15 oz Ricotta Cheese
- 1 cup Shredded Parmesan Cheese
- 1/2 cup Fresh Parsley, chopped
- 1 large Egg
- 1 tbsp Lemon Juice
- 1 tbsp Old Bay Seasoning
- 1 tsp Kosher Salt
- 1 tsp Pepper
Sauce
- 1 tbsp Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 16 oz Roasted Red Peppers, roughly chopped
- 2/3 cup Heavy Cream
- 1 tbsp Italian Seasoning
- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Kosher Salt
- 1 tsp Pepper
Assembly
- 8 pieces Egg Roll Wrappers
Instructions
- Prepare the filling: In a large mixing bowl, combine the chopped cooked shrimp, ricotta cheese, shredded Parmesan, fresh parsley, egg, lemon juice, Old Bay seasoning, kosher salt, and pepper. Mix well until all ingredients are fully incorporated to create a creamy and flavorful filling.
- Make the sauce: In a medium saucepan, melt butter over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Stir in roasted red peppers, Italian seasoning, crushed red pepper flakes, salt, and pepper. Simmer for 5 minutes to blend the flavors.
- Blend the sauce: Transfer the pepper and onion mixture to a blender or use an immersion blender to purée until smooth. Return the sauce to the pan and stir in the heavy cream. Heat gently on low until warmed through and slightly thickened, then remove from heat.
- Assemble the rolls: Lay one egg roll wrapper flat on a clean surface. Spoon an even amount of the shrimp and cheese filling along one edge of the wrapper. Carefully roll the wrapper tightly over the filling, folding in the sides to encase it completely. Repeat with remaining wrappers and filling.
- Cook the rolls: Preheat oven to 375°F (190°C). Place the stuffed rolls seam-side down on a lightly greased baking sheet. Bake for approximately 20-25 minutes until the wrappers are golden and crisp.
- Serve: Spoon the warm roasted red pepper cream sauce onto plates and place 2 stuffed rolls on each. Garnish with extra parsley or Parmesan if desired. Enjoy this indulgent and flavorful pasta alternative immediately while warm.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or coconut cream.
- If preferred, fresh roasted red peppers can be used instead of jarred for a more intense flavor.
- Egg roll wrappers serve as a creative alternative to traditional pasta sheets; fresh pasta sheets can also be used if available.
- Adjust crushed red pepper flakes to taste depending on desired spice level.
- Vegetarian version: omit shrimp and increase spinach and cheese fillings accordingly.
- To make vegan, replace ricotta and Parmesan with plant-based cheeses and substitute egg with a flax egg in the filling.
- Make sure shrimp is fully cooked before mixing into filling to avoid overcooking during baking.
