why make this recipe
Creamy Shrimp and Spinach Stuffed Pasta Rolls are a delightful fusion of flavors and textures that make for a perfect dinner. The combination of tender pasta shells filled with a creamy shrimp and spinach mixture creates a satisfying dish that not only pleases the palate but also looks beautiful on the plate. This recipe is great for a family dinner or when you have guests, as it feels special yet is easy to prepare. Plus, who can resist the allure of melted cheese over a comforting pasta dish?
how to make Creamy Shrimp and Spinach Stuffed Pasta Rolls
Ingredients:
- 12 jumbo pasta shells (or cannelloni tubes)
- 3/4 lb shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 tsp paprika
- Salt & black pepper to taste
- 1 tbsp chopped fresh parsley
Directions:
- Start by boiling the jumbo shells until they’re just al dente. After draining, set them aside to cool a bit.
- In a skillet, melt the butter over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
- Add in the chopped shrimp and cook for 1-2 minutes until they turn pink. Then, stir in the spinach and cook until it wilts. Remove from the heat.
- If needed, chop the shrimp mixture into smaller pieces. In a bowl, combine it with ricotta cheese, 1/4 cup of Parmesan, salt, pepper, and red pepper flakes.
- Generously stuff each cooked shell with the shrimp-spinach mixture. Don’t be shy here!
- Using the same skillet, pour in the heavy cream, chicken broth, and paprika. Stir in the remaining Parmesan and let it simmer for 3-4 minutes until it thickens slightly.
- Pour a little of the creamy sauce into a baking dish, then arrange the stuffed shells seam-side down.
- Drizzle the rest of the sauce over the top, and sprinkle with mozzarella for that gooey finish.
- Bake at 375°F for 18-22 minutes, or until everything is bubbly and lightly golden.
- Finish off with a sprinkle of fresh parsley on top, serve hot, and enjoy every last bite!
how to serve Creamy Shrimp and Spinach Stuffed Pasta Rolls
Serve these tasty stuffed pasta rolls on a nice platter, drizzled with extra creamy sauce if desired. Pair them with a side salad or garlic bread to complete the meal. A nice glass of white wine can also enhance the experience.
how to store Creamy Shrimp and Spinach Stuffed Pasta Rolls
If you have leftovers, store them in an airtight container in the fridge. They will last for about 3-4 days. If you want to keep them longer, you can freeze the stuffed pasta rolls before baking. Just thaw them in the fridge overnight before baking.
tips to make Creamy Shrimp and Spinach Stuffed Pasta Rolls
- Make sure not to overcook the pasta shells; they should be al dente since they will cook more in the oven.
- You can adjust the level of spice by adding more or less red pepper flakes to suit your taste.
- Feel free to use frozen shrimp instead of fresh; just thaw and drain them before use.
variation
You can substitute shrimp with cooked chicken or even a mix of vegetables for a vegetarian option. Additionally, try adding different cheeses like goat cheese or feta for a unique flavor profile.
FAQs
Can I use a different type of pasta?
Yes, you can use regular lasagna noodles or any other pasta type, but the cooking time may vary.
Is this dish suitable for meal prep?
Absolutely! You can make the stuffed rolls ahead of time and bake them just before serving.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Just make sure to thaw and squeeze out the excess moisture before mixing.
Creamy Shrimp and Spinach Stuffed Pasta Rolls
Ingredients
Pasta and Cream Sauce
- 12 pieces jumbo pasta shells (or cannelloni tubes)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 tsp paprika
- 1 cup shredded mozzarella
Filling
- 3/4 lb shrimp, peeled, deveined, and chopped Can use frozen shrimp.
- 2 cups fresh spinach, chopped Can substitute with thawed frozen spinach.
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes Adjust for spice level.
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese Divided into two portions.
- 1 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Boil the jumbo shells until they’re just al dente. After draining, set them aside to cool.
- In a skillet, melt the butter over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
- Add in the chopped shrimp and cook for 1-2 minutes until they turn pink. Stir in the spinach and cook until it wilts. Remove from the heat.
- In a bowl, combine the shrimp mixture with ricotta cheese, 1/4 cup Parmesan, salt, pepper, and red pepper flakes.
Assembly and Cooking
- Stuff each cooked shell generously with the shrimp-spinach mixture.
- Using the same skillet, pour in the heavy cream, chicken broth, and paprika. Stir in the remaining Parmesan and let it simmer for 3-4 minutes until it thickens slightly.
- Pour a little of the creamy sauce into a baking dish, then arrange the stuffed shells seam-side down.
- Drizzle the rest of the sauce over the top, and sprinkle with mozzarella.
- Bake at 375°F for 18-22 minutes, or until bubbly and lightly golden.
- Finish with a sprinkle of fresh parsley on top, serve hot.