Shrimp Spinach Pasta Rolls (Print Format)
Tender pasta rolls stuffed with spinach and shrimp, finished with a vibrant roasted red pepper cream and parsley garnish.
# Ingredients:
→ Pasta
01 -
3 cannelloni pasta tubes
→ Filling
02 -
120 g large pink shrimp, peeled and deveined
03 -
100 g fresh spinach leaves
→ Sauce
04 -
120 ml roasted red pepper cream sauce
05 -
1 tsp red pepper flakes
06 -
2 tbsp fresh chopped parsley
→ Garnish
07 -
3 cooked whole shrimp
# Steps:
01 -
Sauté spinach until wilted, then chop finely. Mix with chopped pink shrimp until evenly combined.
02 -
Stuff each cannelloni tube generously with the shrimp and spinach mixture using a spoon or piping bag.
03 -
Pour roasted red pepper cream sauce over filled pasta tubes, ensuring even coverage and sprinkling red pepper flakes on top.
04 -
Bake stuffed pasta at 180°C for 20 minutes until heated through and sauce is bubbling.
05 -
Place one cooked whole shrimp atop each pasta roll and sprinkle with fresh chopped parsley before plating.
# Tips:
01 -
Use fresh shrimp for optimal flavor and firm texture.