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
Scale
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.
