One spring evening, my husband and I wandered through the local farmer’s market. I remember spotting a vendor with the brightest bunches of spinach, their leaves still crisp with morning dew. Just a few stalls down, another fisherman I’ve known for years proudly displayed fresh shrimp laid over ice. I carried both home in my basket, already dreaming up a dish that would feel indulgent but still have a light, wholesome character.
That night, in my kitchen, I wanted to create something comforting but a little elegant—something I could serve when the children and grandchildren come over for dinner. The lasagna noodles in the pantry gave me the answer: pasta rolls. With spinach and shrimp tucked inside, balanced by creamy ricotta and parmesan, these little rolls became a canvas for flavor.
But the part that truly transformed the dish was the roasted red pepper cream sauce. The peppers, sweet and slightly smoky, blended into a silky sauce that clung beautifully to the pasta. It was the kind of sauce that encouraged everyone to go back for seconds. For me, it wasn’t just dinner—it was a reminder of how food ties together the small, ordinary moments of life: a stroll through the market, a shared meal, laughter across the table.
Short Description
Tender lasagna noodles are rolled with a rich filling of shrimp, spinach, and creamy ricotta, then finished with a silky roasted red pepper cream sauce. Elegant enough for entertaining, yet simple enough for a weeknight dinner.
Key Ingredients
- ½ lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 egg
- 8 lasagna noodles, cooked al dente
- 1 ½ cups ricotta cheese
- ¾ cup grated parmesan
- 1 jar roasted red peppers, drained
- ½ cup heavy cream
- 2 tbsp olive oil
- 1 tbsp fresh parsley or basil, chopped
- Salt and black pepper, to taste
Tools Needed
- Large pot for boiling pasta
- Skillet for sautéing shrimp and spinach
- Blender or food processor for the sauce
- 9×13-inch baking dish
- Mixing bowls
- Whisk and spatula
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente, about 7–8 minutes. Drain and lay flat on parchment paper to prevent sticking.
Step 2: Prepare the Filling
Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. Stir in shrimp and cook until pink, about 2–3 minutes per side. Add spinach and cook just until wilted. Remove from heat. Chop shrimp into small pieces and transfer mixture to a bowl.
Step 3: Make the Ricotta Mixture
In a medium bowl, combine ricotta cheese, egg, parmesan, parsley, salt, and black pepper. Fold in the shrimp and spinach mixture. The filling should be thick and creamy.
Step 4: Roll the Pasta
Spread a spoonful of filling onto each lasagna noodle. Roll up tightly and place seam-side down in a greased baking dish.
Step 5: Prepare the Sauce
In a blender or food processor, puree roasted red peppers with ½ cup heavy cream, 1 tbsp olive oil, and a pinch of salt. Blend until smooth and creamy. Transfer to a saucepan and warm gently over low heat. If too thick, add 1–2 tbsp water.
Step 6: Bake the Rolls
Pour half the red pepper sauce over the pasta rolls. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil, top with extra parmesan, and bake for 5 more minutes until bubbly and slightly golden.
Step 7: Serve
Spoon remaining sauce over the baked rolls before serving. Garnish with fresh parsley or basil.
Why You’ll Love This Recipe
Flavorful balance of tender shrimp, creamy cheese, and earthy spinach
Elegant presentation for dinner parties, yet simple enough for family meals
Red pepper cream sauce adds a smoky sweetness that elevates the dish
Nutritious with protein-rich shrimp and nutrient-packed spinach
Versatile—can be prepped ahead and baked just before serving
Mistakes to Avoid & Solutions
Overcooking pasta: If noodles are too soft, they’ll tear while rolling. Cook until just al dente.
Watery filling: Make sure spinach is cooked down and drained well before mixing. Excess moisture can make the rolls soggy.
Sauce too thick: If your roasted red pepper sauce thickens too much, stir in a splash of warm water or cream until smooth.
Shrimp rubbery: Don’t overcook shrimp—just a few minutes per side is enough.
Dry rolls: Be generous with the sauce. It not only adds flavor but also keeps the rolls moist while baking.
Serving and Pairing Suggestions
Serve as a main dish with a simple green salad and crusty garlic bread.
Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
For a lighter option, enjoy with roasted vegetables on the side.
Works beautifully for a buffet-style dinner or plated individually for a more elegant meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze uncooked rolls (without sauce) for up to 2 months. Thaw overnight in the fridge before baking.
Reheat baked rolls in a 350°F oven, covered with foil, until heated through. Avoid microwaving, as it may dry out the pasta.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
2. Can I substitute another cheese for ricotta?
Cottage cheese or mascarpone can work as substitutes, though ricotta gives the best texture.
3. Do I have to bake the rolls?
Baking helps the flavors meld, but you could serve them without baking if the filling and sauce are already cooked.
4. Can I use jarred pasta sauce instead of making the red pepper cream?
Yes, but the homemade roasted red pepper cream adds a unique flavor you won’t get from jarred sauces.
5. How can I make this lighter?
Swap heavy cream for half-and-half or use part-skim ricotta to reduce richness.
Tips & Tricks
Use no-boil lasagna noodles for quicker prep. Just soften them briefly in hot water before rolling.
Chop shrimp into small pieces so each bite has even distribution.
Let the rolls rest 5 minutes after baking to make serving easier.
If making ahead, assemble the rolls, cover, and refrigerate for up to 24 hours before baking.
Add a pinch of red pepper flakes to the sauce if you like a bit of heat.
Recipe Variations
Chicken and Spinach Rolls: Swap shrimp for diced cooked chicken breast, following the same steps.
Vegetarian Option: Omit shrimp and increase spinach to 3 cups. Add sautéed mushrooms for extra depth.
Crab Stuffed Rolls: Replace shrimp with lump crab meat for a more luxurious version.
Tomato Cream Sauce: Substitute roasted red peppers with a can of crushed tomatoes for a classic Italian flavor.
Pesto Twist: Spread a thin layer of basil pesto on each noodle before adding the filling for an herby punch.
Final Thoughts
Cooking these shrimp and spinach stuffed pasta rolls brings together the best parts of the kitchen: fresh ingredients, comforting flavors, and a dish that feels both hearty and refined. I often picture my grandchildren peeking into the oven, eager to see bubbling sauce and golden cheese.
At the table, it sparks conversation and second helpings, the kind of meal that lingers in memory. The roasted red pepper cream, silky and bright, has become a little signature touch in my home—one that elevates simple pasta into something worth savoring.
If you’re searching for a dish that celebrates both comfort and elegance, this recipe may just become a favorite in your own kitchen too. It’s a plate that makes an ordinary evening feel a little more special, and that’s what cooking is all about.
Shrimp And Spinach Stuffed Pasta Rolls With Roasted Red Pepper Cream
Ingredients
- ½ lb shrimp peeled and deveined
- 2 cups fresh spinach
- 4 cloves garlic minced
- 1 egg
- 8 lasagna noodles cooked al dente
- 1 ½ cups ricotta cheese
- ¾ cup grated parmesan
- 1 jar roasted red peppers drained
- ½ cup heavy cream
- 2 tbsp olive oil
- 1 tbsp fresh parsley or basil chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook lasagna noodles until al dente, about 7–8 minutes. Drain and lay flat on parchment paper to prevent sticking.
- Heat 1 tbsp olive oil in a skillet over medium heat, add garlic, and sauté until fragrant. Stir in shrimp and cook until pink, about 2–3 minutes per side. Add spinach, cook just until wilted, then remove from heat. Chop shrimp into small pieces and transfer mixture to a bowl.
- In a medium bowl, mix ricotta cheese, egg, parmesan, parsley, salt, and black pepper. Fold in the shrimp and spinach mixture until thick and creamy.
- Spread filling onto each lasagna noodle, roll up tightly, and place seam-side down in a greased baking dish.
- Blend roasted red peppers with ½ cup heavy cream, 1 tbsp olive oil, and a pinch of salt until smooth and creamy. Warm gently in a saucepan over low heat, adding 1–2 tbsp water if too thick.
- Pour half the red pepper sauce over the pasta rolls. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil, sprinkle with parmesan, and bake 5 more minutes until bubbly and slightly golden.
- Spoon remaining sauce over the baked rolls and garnish with fresh parsley or basil before serving.
