Description
Delicious pasta rolls filled with shrimp and spinach, served with a creamy roasted red pepper sauce.
Ingredients
Scale
- 8 large pasta sheets (lasagna-style)
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 roasted red pepper, chopped
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Cook pasta sheets according to package instructions. Drain and lay flat.
- In a pan, heat olive oil and sauté shrimp and garlic until shrimp turns pink. Remove and chop.
- Mix shrimp, spinach, ricotta, and Parmesan in a bowl.
- Spread filling on pasta sheets, roll them up, and place seam-side down in a baking dish.
- Blend roasted red pepper with cream, salt, and pepper. Pour over pasta rolls.
- Bake for 20 minutes or until bubbly.
- Serve warm.
Notes
- Use fresh spinach for best texture.
- Adjust salt to taste.
- Can substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rolls
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg
Keywords: shrimp, spinach, pasta, roasted red pepper, creamy sauce