Description
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream is a luxurious fusion of Italian flavors and seafood elegance. Jumbo pasta shells are filled with a savory shrimp and spinach mixture and topped with a creamy roasted red pepper sauce.
Ingredients
1 (12 oz) package jumbo pasta shells (conchiglie)
1 tablespoon olive oil
1 pound shrimp, peeled, deveined, and chopped
10 oz fresh spinach, roughly chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
2 large red bell peppers
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup vegetable broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)
Instructions
- Prepare the Roasted Red Pepper Cream Sauce: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skins are blackened and blistered.
- Cool and Peel: Remove the peppers from the oven and place them in a bowl covered with plastic wrap. Let them cool for 15-20 minutes. Peel the skins off the cooled peppers, remove the seeds, and roughly chop the flesh.
- Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Blend the Sauce: Add the roasted red peppers to the saucepan and cook for 2-3 minutes. Pour in the vegetable broth and bring to a simmer.
- Simmer: Reduce heat to low, stir in the heavy cream, Parmesan cheese, and oregano. Simmer for 10-15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste. For a smoother sauce, use an immersion blender.
- Prepare the Shrimp and Spinach Filling: While the sauce is simmering, cook the jumbo pasta shells according to package directions until al dente. Drain and set aside. Heat the olive oil in a large skillet over medium heat. Add the chopped shrimp and minced garlic. Sauté for 2-3 minutes, or until the shrimp are pink and cooked through.
- Add Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach has wilted. In a large bowl, combine the cooked shrimp and spinach mixture with ricotta cheese, Parmesan cheese, beaten egg, fresh basil, fresh parsley, salt, and pepper. Mix well to combine.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Stuff each cooked pasta shell with the shrimp and spinach filling, packing it firmly. Pour a thin layer of the roasted red pepper cream sauce into the bottom of a 9×13-inch baking dish. Arrange the stuffed pasta shells in the baking dish, side by side. Pour the remaining sauce over the pasta shells, ensuring they are evenly coated. Bake for 20-25 minutes, or until the sauce is bubbly and the pasta shells are heated through.
- Garnish and Serve: Garnish with fresh basil leaves, if desired. Serve immediately.
Notes
For a meatless version, omit the shrimp and use more spinach or add vegetables like mushrooms or zucchini for a hearty filling.
Add a pinch of red pepper flakes to the shrimp mixture for a spicy kick.
For extra cheesy flavor, add mozzarella or fontina to the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 130mg
