Description
Shrimp & Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a delightful culinary creation that elevates any dinner occasion. Tender pasta shells cradle a rich filling of succulent shrimp and fresh spinach, all enveloped in a creamy roasted red pepper sauce. This dish is visually stunning and bursting with flavor, making it the perfect centerpiece for family gatherings or dinner parties. Easy to prepare and satisfying, it guarantees smiles around the table as everyone savors each delicious bite.
Ingredients
Scale
- 12 large pasta shells
- 1 cup peeled and deveined shrimp
- 2 cups fresh spinach
- 1 cup whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup jarred roasted red peppers
- ½ cup heavy cream
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant (about 3 minutes).
- Add spinach and shrimp to the skillet; cook until shrimp turns pink and spinach wilts (4-5 minutes). Remove from heat.
- In a bowl, mix cooked shrimp mixture with ricotta, Parmesan, salt, pepper, and Italian seasoning.
- Stuff each pasta shell with about one tablespoon of filling and place in a greased baking dish.
- For the sauce, blend roasted red peppers with heavy cream in a saucepan over medium heat until smooth. Pour over stuffed shells.
- Cover with foil and bake for 25 minutes; uncover for the last 5 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed pasta rolls (200g)
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg