OHH yes—this one is date-night worthy meets weeknight comfort. 🍤🧀🌿 These Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are rich, savory, and absolutely unforgettable. We’re talkin’ tender pasta filled with creamy shrimp-spinach ricotta, all smothered in a roasted red pepper sauce that’s smoky, silky, and swoon-worthy.

Here’s your full recipe post written in your signature format—with storytelling, chefy inspiration, Todd Wilbur-style highlights, and everything you need to wow.

Hey pasta lovers! 🍽️ If you’ve ever wished lasagna could get a gourmet glow-up, this one’s for you. These Shrimp and Spinach Stuffed Pasta Rolls are creamy, cheesy, and packed with garlicky seafood flavor—then finished with a luscious roasted red pepper cream sauce that turns this into a whole mood.

Kitchies! So I’ve always loved stuffed shells and lasagna, but I wanted something a little more… elegant. Still cozy, still cheesy, but with a little drama when you serve it. So I grabbed some lasagna noodles, sautéed some shrimp with garlic and spinach, stirred it into creamy ricotta, and rolled them up into neat little pasta parcels.

But the real glow-up? The sauce. I took a jar of roasted red peppers, blended it smooth with cream, garlic, and Parmesan, and poured it right over the rolls. It’s tangy, sweet, smoky, and creamy all at once. Next. Level.

The result? A dish that looks like something you’d order at a trattoria but takes under an hour and uses basic pantry staples. It’s perfect for dinner parties, romantic nights in, or when you just feel like treating yourself with something a little fancy but still deeply comforting.

These stuffed pasta rolls are filled with a creamy ricotta mixture loaded with garlicky shrimp, wilted spinach, Parmesan, and fresh herbs—then rolled into tender lasagna noodles.

They’re baked under a smooth roasted red pepper cream sauce made with sautéed garlic, puréed peppers, heavy cream, and a touch of Parmesan for that bold, velvety finish.

The shrimp adds a seafood-forward richness that’s mellowed by the earthy spinach, while the creamy pepper sauce brings color, flavor, and restaurant-quality flair.

This is the kind of dish that gets oohs and aahs before the first bite—and clean plates after.

A Family Favorite Story

I made this once for a Sunday dinner with friends, and no one said a word for the first five minutes—we were all too busy eating. My husband literally asked if I had picked it up from a restaurant on the way home. “Nope,” I said, “just me, your girl, with shrimp, noodles, and a blender.”

It’s since become one of our most-requested dishes. Even my picky eater loves it (he calls the sauce “pizza soup,” which I’m totally fine with).

Why These Shrimp and Spinach Stuffed Pasta Rolls?

• Seafood Meets Comfort Food: Shrimp and cheese together = chef’s kiss.
• That Sauce Though: Roasted red pepper cream adds smoky, bold, bright flavor.
• Make-Ahead Friendly: Assemble earlier, bake when ready.
• Fancy But Easy: Looks gourmet, made with grocery store staples.
• Crowd-Pleaser: Even seafood skeptics fall in love.

What You Need for Shrimp and Spinach Stuffed Pasta Rolls

For the Filling:

• 8–10 lasagna noodles, cooked al dente
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ lb shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach, roughly chopped
• 1 ½ cups ricotta cheese
• ½ cup grated Parmesan
• 1 egg
• 1 tbsp fresh parsley or basil, chopped
• Salt & pepper to taste
• Optional: pinch of red pepper flakes

For the Roasted Red Pepper Cream Sauce:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 (12 oz) jar roasted red peppers, drained
• ½ cup heavy cream
• ¼ cup grated Parmesan
• Salt & black pepper, to taste
• Optional: 1 tsp lemon juice or white wine for brightness

How to Make Shrimp and Spinach Stuffed Pasta Rolls

Step 1: Cook the shrimp filling.
In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add shrimp and cook until just pink—about 2–3 minutes. Add spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.

Step 2: Mix the filling.
In a bowl, combine ricotta, Parmesan, egg, chopped herbs, and the cooled shrimp-spinach mixture. Stir until creamy and well blended.

Step 3: Make the sauce.
In a saucepan, sauté garlic in olive oil. Add roasted red peppers and cook 2 minutes. Transfer to a blender with cream and Parmesan, and blend until smooth. Return to pan, season with salt and pepper, and heat gently until warm and velvety.

Step 4: Assemble the rolls.
Lay out lasagna noodles. Spoon 2–3 tablespoons of filling onto each noodle, then gently roll up. Place seam-side down in a greased baking dish.

Step 5: Bake.
Pour the red pepper cream sauce over the pasta rolls. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.

Step 6: Serve.
Garnish with extra Parmesan, herbs, or a sprinkle of chili flakes. Serve warm with garlic bread or a crisp green salad.

Tips for Shrimp and Spinach Stuffed Pasta Rolls

Cook your lasagna noodles just to al dente—they’ll soften more in the oven. Dry them well before rolling to avoid a slippery mess.

For extra flavor, deglaze the shrimp pan with a splash of white wine and add it to your filling. And don’t skip the Parmesan—it ties the whole dish together with salty, nutty richness.

Substitutions and Variations

• No shrimp? Use crab, chopped cooked chicken, or mushrooms for a veggie version.
• Dairy-Free: Sub with dairy-free ricotta and coconut cream in the sauce.
• Add Veggies: Finely chopped zucchini or roasted red onion add color and texture.
• Make it spicy: Add cayenne or hot smoked paprika to the sauce for a kick.

Make a Healthier Version

Use part-skim ricotta and reduce the Parmesan by half. Replace the cream in the sauce with light coconut milk or cashew cream. Choose whole wheat or gluten-free lasagna noodles for added fiber or dietary needs.

Add more spinach or toss in steamed broccoli florets to bulk up the veggie content without sacrificing flavor.

Closing for Shrimp and Spinach Pasta Rolls – Todd Wilbur Style

And there you go—creamy shrimp-stuffed rolls with melty cheese and that velvety, smoky-sweet roasted red pepper cream. Whether you’re planning a dinner party or just want to treat yourself on a Tuesday, these Shrimp and Spinach Stuffed Pasta Rolls are the kind of dish that turns dinner into something extra special. Try it once, and it’ll be on your “keeper” list for good.

Frequently Asked Questions for Shrimp and Spinach Stuffed Pasta Rolls

Can I make this ahead of time?
Yes! Assemble and refrigerate. Add sauce and bake when ready.

Can I use no-boil noodles?
Traditional boiled noodles work best for rolling. No-boil are tricky to shape.

What if I don’t have ricotta?
Use cottage cheese blended smooth or mascarpone as a sub.

How long does this keep?
3–4 days in the fridge, covered. Reheat gently.

Can I freeze it?
Yes! Freeze before baking (without sauce), then thaw and bake as needed.

Is this spicy?
Not unless you add chili flakes or hot sauce—it’s mild and kid-friendly.

Can I use jarred red pepper sauce?
You can, but homemade is creamier and more flavorful.

Can I make this gluten-free?
Absolutely—just use GF lasagna noodles.

What kind of shrimp is best?
Medium or large shrimp, peeled and deveined. Pre-cooked works too—just skip sautéing.

Can I turn this into a casserole instead of rolls?
Yes! Layer noodles, filling, and sauce like a lasagna.

Can I double the recipe for a crowd?
Yep—use a large baking dish or two smaller ones.

What wine pairs best with this?
A crisp white like Pinot Grigio or Sauvignon Blanc pairs beautifully.