Shrimp & Spinach Pasta Rolls

This shrimp and spinach stuffed pasta recipe offers a delightful blend of tender seafood and vibrant greens wrapped in tender pasta and enveloped by a luscious roasted red pepper cream sauce. It’s an impressive dish perfect for a special occasion or when you want to treat yourself to restaurant-quality comfort at home.

Ingredients

• Cannelloni pasta: use fresh if available for a tender bite that holds filling well
• Large pink shrimp: choose firm and translucent shrimp for the best texture and flavor
• Baby spinach: adds freshness and complements the seafood perfectly
• Roasted red peppers: rich smoky sweetness enhances the cream sauce, jarred peppers work well if fresh are not in season
• Heavy cream: creates the luscious base of the sauce and balances the acidity from the peppers
• Garlic: essential for depth of flavor, use fresh cloves for best aroma
• Fresh parsley: brightens the dish with herbal notes and makes for an appealing garnish
• Olive oil: for sautéing shrimp and spinach to gently meld flavors together

Step-by-Step Instructions

Sauté the Shrimp and Spinach:

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant about 1 minute. Add shrimp and cook until pink and opaque about 2 to 3 minutes per side. Remove shrimp and set aside. In the same pan add baby spinach and cook until wilted about 2 minutes. Combine spinach with chopped cooked shrimp and season with salt and pepper.

Prepare the Pasta Rolls:

Cook cannelloni pasta in salted boiling water until al dente following package instructions. Drain and rinse lightly under cold water to stop cooking. Lay pasta sheets flat and spoon shrimp and spinach mixture down the center and carefully roll each sheet tightly to enclose filling.

Make the Roasted Red Pepper Cream Sauce:

In a blender combine roasted red peppers, heavy cream, a pinch of salt, and freshly ground black pepper. Blend until smooth. Pour sauce into a saucepan and heat gently over low flame stirring often until warmed through.

Assemble and Bake:

Preheat oven to 350 degrees Fahrenheit. Arrange pasta rolls seam side down in a baking dish. Pour roasted red pepper cream sauce over rolls generously coating each. Top with whole cooked shrimp and sprinkle with fresh parsley. Bake uncovered for 15 to 20 minutes until sauce is bubbly and pasta is heated through.

I adore how the sweet smoky flavor of roasted red peppers elevates this dish. A memorable moment was when my family gathered around the table marveling at how something so elegant tasted so homely and comforting all at once.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the creamy sauce texture. For longer storage freeze unbaked assembled rolls covered tightly in foil and bake from frozen adding extra cooking time.

Ingredient Substitutions

If you cannot find cannelloni pasta use large manicotti tubes or even lasagna sheets rolled carefully. You can swap baby spinach for fresh kale or Swiss chard but sauté a little longer to soften. Heavy cream can be replaced with half-and-half mixed with a bit of melted butter for a lighter sauce.

Serving Suggestions

Serve with a crisp green salad and crusty garlic bread to soak up the extra sauce. A glass of dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the shrimp and creamy pepper sauce.

Recipe FAQs

→ What type of pasta works best for filling?

Cannelloni or large pasta sheets are ideal for stuffing, providing enough space to hold the spinach and shrimp mixture while maintaining structure during cooking.

→ How can I prevent the rolls from falling apart?

Make sure the filling isn’t too wet and gently roll the pasta. Baking covered at moderate temperature helps the rolls set and hold their shape.

→ What adds the vibrant color to the sauce?

Roasted red peppers blended into the cream sauce create a bright orange hue and a subtly sweet, smoky flavor paired with visible red pepper flakes for a mild kick.

→ Can I substitute shrimp with other proteins?

Yes, tender seafood like scallops or crab meat can be substituted for shrimp, maintaining a delicate flavor profile.

→ What’s the best way to garnish this dish?

Whole cooked shrimp placed on top add visual appeal and a textural contrast, while fresh parsley lends a fresh, herbal note to balance the richness.