Description
Indulgent Shrimp and Spinach Stuffed Pasta Rolls with Creamy Sauce offers a savory blend of tender shrimp, fresh spinach, and creamy ricotta wrapped in delicate egg roll wrappers. Baked to perfection and smothered in a luscious roasted red pepper cream sauce, this dish makes for a rich and satisfying meal perfect for dinner parties or special occasions.
Ingredients
Scale
For the Filling
- 1 lb Cooked Shrimp (tender and fully cooked)
- 15 oz Ricotta Cheese (creamy and smooth)
- 1 cup Shredded Parmesan Cheese
- 1/2 cup Fresh Parsley (chopped)
- 1 large Egg (for binding)
- 1 tbsp Lemon Juice
- 1 tbsp Old Bay Seasoning
For the Sauce
- 1 tbsp Butter (or olive oil for a lighter option)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 16 oz Roasted Red Peppers (fresh or jarred)
- 2/3 cup Heavy Cream (or half-and-half/coconut cream)
- 1 tbsp Italian Seasoning (or fresh basil/oregano)
- 1 tsp Kosher Salt
- 1 tsp Pepper
- 1 tsp Crushed Red Pepper Flakes (adjust for spice level)
For Assembling
- 8 pieces Egg Roll Wrappers (or fresh pasta sheets)
Instructions
- Prepare the Sauce: In a medium skillet over medium heat, melt 1 tbsp butter. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes. Stir in the roasted red peppers, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes. Let the mixture simmer gently for 5 minutes to meld flavors. Transfer to a blender and puree until smooth. Return the sauce to the skillet and stir in the heavy cream. Keep warm on low heat.
- Make the Filling: In a large bowl, combine the cooked shrimp (chopped if large), ricotta cheese, shredded Parmesan, chopped parsley, egg, lemon juice, and Old Bay seasoning. Mix well until evenly incorporated, ensuring the egg is fully blended to bind the mixture.
- Assemble the Rolls: Lay one egg roll wrapper flat on a clean surface. Spoon approximately 1/4 cup of the shrimp and ricotta filling onto the center of the wrapper. Carefully roll the wrapper tightly around the filling, folding in the edges to secure, creating a neat roll. Repeat with the remaining wrappers and filling.
- Bake the Rolls: Preheat your oven to 375°F (190°C). Place the assembled rolls seam-side down on a greased baking dish. Lightly brush the tops with butter or olive oil to enhance browning. Bake for 20-25 minutes until the wrappers are golden and crisp.
- Serve: Spoon the creamy roasted red pepper sauce onto serving plates and arrange the baked shrimp pasta rolls on top. Garnish with extra fresh parsley and a sprinkle of Parmesan if desired. Serve immediately while hot for maximum enjoyment.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or a coconut cream alternative.
- Egg roll wrappers provide a crisp exterior but fresh pasta sheets can be substituted for a more authentic cannelloni experience.
- Adjust crushed red pepper flakes to your preferred spice level or omit for a milder flavor.
- Leftover rolls can be reheated in the oven to maintain crispiness.
- Try adding fresh spinach or basil to the filling for added freshness and color.
