Ever get that feeling where you’re craving something totally special, but you want it to be, like, actually easy (and not require a culinary degree)? Me too. Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream solve that problem in a big, cheesy way. You get the creamy sauce, the punchy shrimp, and the kind of comfort food vibes you just need sometimes. Plus, okay, it sounds like a five-star restaurant meal, but don’t worry. If I can make it on a busy Tuesday, you definitely can too.
How to Make Shrimp with Roasted Pepper Cream Sauce
So here’s the scoop. Start by grabbing your favorite pasta sheets (the kind for lasagna—but honestly, I’ve used cannelloni tubes in a pinch), some fresh or frozen shrimp, spinach, ricotta, and a few other kitchen basics. The real magic is in the roasted red pepper cream sauce. I seriously want to just eat it with a spoon sometimes. You blend roasted peppers with a splash of cream, loads of garlic, a sprinkle of parmesan. Warm it up till it’s just bubbling and you’ve got yourself a sauce so good you’ll want to dip everything in it.
Now, stuffing the pasta—honestly, it looks fancier than it is. I just mix up shrimp, spinach, ricotta, and toss in a little lemon zest. Then I spoon this filling into the pasta, roll them up, and lay ’em out in my baking dish. Smother all that in your homemade roasted pepper cream and bake until bubbly. Your kitchen will smell… let’s just say amazing. And let’s not make this a huge secret recipe, because more people deserve a taste.
I tried this last weekend and couldn’t believe how easy it actually was. My whole family went silent at dinner, which never happens. This one’s a keeper!
Tips for Perfectly Cooking Shrimp
If shrimp has ever come out rubbery and sad at your house—hey, you’re not alone. The trick is to keep it quick. Shrimp hate overcooking. I set a timer for about two minutes per side (sometimes less) and that’s it. Use a hot pan, and let them turn just pink, then toss them off the heat!
I also like to dry my shrimp well (paper towels work), so they actually get a tiny bit browned instead of steaming. Oh, and, if the recipe says “deveined,” don’t skip that step. It makes things less gritty and honestly, just better. A sprinkle of salt and pepper goes a long way too. You’re looking for tender, juicy little bites, not bouncy erasers.
A word to the wise: if you use frozen shrimp, rinse ’em in cold water and really pat them dry—no one likes waterlogged rolls.
Pairing Suggestions for Shrimp Dishes
Is there anything you can’t serve with shrimp? Not really, but I have some opinions. Shrimp with roasted pepper cream sauce is just begging for a little freshness on the side. I love a simple green salad with a squeeze of lemon. Garlic bread? Yes, please. Also, a chilled glass of white wine (I vote pinot grigio) does wonders here. If you’re in the mood, roasted asparagus or even crispy potatoes are great too.
Just don’t forget something to mop up that delicious sauce! My neighbor swears by her homemade focaccia; honestly, even store-bought rolls work. This is dinner to linger over, so invite friends, if only for the compliments.
Variations on Shrimp with Roasted Pepper Cream Sauce
Don’t have shrimp in the fridge? Chicken works perfectly—or even mushrooms if you’re veggie-inclined. Sometimes, I sneak in extra veggies like artichokes or sun-dried tomatoes, and nobody complains. If you love a little heat, toss some red pepper flakes in the sauce. You can also make the cream sauce with coconut milk if you don’t do dairy (it gives a crazy good smell, too).
Ever thrown in blue cheese? Sounds wild, but actually balances out the sweet peppers pretty nicely. Pasta is forgiving, so have fun with it.
Recommended Side Dishes to Accompany Shrimp Meals
Let’s make this dinner a hit. Here are my go-tos for sidekicks:
- Simple arugula salad with a lemon vinaigrette (so zippy)
- Garlic bread, because it just makes sense
- Roasted broccoli or asparagus for that green crunch
- Steamed rice or risotto if you’re feeling a little “extra”
Swapping these in keeps the meal feeling fresh every time.
Common Questions
Q: Can I use pre-cooked shrimp for this recipe?
A: I mean, sure, but the texture is way better with raw. Just cook ’em quick.
Q: How do I store leftovers?
A: Pop ’em in a container in the fridge. They’ll reheat nicely for lunch the next day—if they last that long.
Q: Can the roasted red pepper cream sauce be made ahead?
A: Totally! It holds up great in the fridge for 3 days.
Q: Is this good for meal prep?
A: You bet! Assemble, cover, and keep in the fridge. Bake off when you’re ready.
Q: How spicy is the sauce?
A: Not spicy at all, unless you want it to be. Just add a sprinkle of crushed red pepper if you like some kick.
Let’s Get Rolling in the Kitchen
So, there you have it. Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are 100% doable even on a crazy weeknight. The creamy sauce, the shrimp, the cheesy filling—it’s just begging to be your new go-to. Hey, if you want even more inspiration, check out this Recipe for Prawn and Spinach Stuffed Pasta Rolls with Roasted … and a spice-it-up twist at Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper …. Don’t be afraid to get in the kitchen and play around. Your taste buds (and your family) will thank you.
Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine shrimp, spinach, ricotta, and lemon zest. Mix well.
- Stuff the lasagna sheets or cannelloni tubes with the shrimp mixture.
- Blend roasted red peppers, heavy cream, garlic, and a sprinkle of salt and pepper until smooth.
- Warm the sauce in a saucepan until bubbling.
- Layer the stuffed pasta rolls in a baking dish.
- Pour the roasted red pepper cream sauce over the pasta rolls.
- Sprinkle with parmesan cheese.
- Bake for 25 minutes until bubbly and golden.
