Shrimp Pasta Rolls with Red Pepper Cream Sauce 🍤🧀
Shrimp Pasta Rolls are a rich baked seafood dinner made with tender lasagna noodles rolled around shrimp, spinach, ricotta, mozzarella, and Parmesan, then covered in a silky roasted red pepper cream sauce. The rolls bake until hot and bubbly, creating an impressive pasta dish that’s suitable for a family dinner or special occasion.
The filling combines savory shrimp with creamy cheese and spinach, while roasted red peppers give the sauce color, sweetness, and depth. Heavy cream, butter, garlic, Parmesan, and smoked paprika turn the pepper puree into a smooth sauce that complements the seafood without requiring a traditional tomato or Alfredo sauce.
Despite the restaurant-style presentation, the recipe uses straightforward ingredients and techniques.
Why You’ll Love These Shrimp Pasta Rolls
This recipe takes familiar lasagna ingredients and gives them a seafood-inspired twist.
Instead of layering the noodles, each lasagna sheet is filled and rolled individually.
You’ll love this dish because it is:
- Filled with juicy shrimp
- Made with fresh spinach
- Rich and cheesy
- Covered in creamy roasted red pepper sauce
- Easy to portion
- Beautiful enough for special occasions
- Baked in one casserole dish
- Packed with garlic and Parmesan flavor
- A creative alternative to traditional lasagna
The individual rolls also make serving simple because each noodle already contains its own portion of filling.
Shrimp Pasta Rolls Ingredients
For the Pasta Rolls
You’ll need:
- 12 lasagna noodles
- 1 lb medium shrimp, peeled and deveined
- 3 cups fresh baby spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Red Pepper Cream Sauce
You’ll need:
- 1 cup roasted red peppers, drained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Understanding the Main Ingredients
Shrimp
Medium shrimp work well because they cook quickly and can easily be chopped for the filling.
The shrimp should be peeled and deveined before cooking.
After cooking, chop them into smaller pieces so they distribute evenly through the cheese and spinach mixture.
Lasagna Noodles
Traditional lasagna noodles create the structure of the rolls.
Cook them until al dente rather than excessively soft.
Once drained, lay them flat so they don’t stick together or fold while cooling.
Spinach
Fresh baby spinach adds color and balances the richness of the cheese and cream sauce.
Wilt the spinach before adding it to the filling.
Excess moisture should be removed because watery spinach can make the filling loose.
Ricotta
Ricotta provides the creamy base for the filling.
Its mild flavor works well with shrimp, spinach, mozzarella, Parmesan, and Italian seasoning.
Mozzarella
Mozzarella adds a mild, melty cheese element to the filling.
Parmesan
Parmesan appears in both the filling and the roasted red pepper cream sauce.
Its savory flavor helps connect the two parts of the dish.
Roasted Red Peppers
Roasted red peppers form the base of the sauce.
Drain them before blending so you have better control over the consistency.
Heavy Cream
Heavy cream transforms the roasted pepper puree into a rich, silky pasta sauce.
Smoked Paprika
Smoked paprika adds warmth and subtle smoky flavor to the sauce.
How to Prepare Shrimp and Spinach
Start by heating one tablespoon of olive oil in a skillet.
Add the shrimp along with:
- Minced garlic
- Paprika
- Salt
- Black pepper
Cook for approximately 3–4 minutes, or until the shrimp are cooked through.
Shrimp cook quickly, so avoid leaving them over high heat unnecessarily.
Transfer the cooked shrimp to an appropriate surface and chop them into smaller pieces.
Add the chopped spinach to the skillet.
Cook just until wilted.
Spinach releases moisture as it cooks, so remove or drain excess liquid before combining it with the cheeses.
Once the shrimp and spinach are ready, you’re prepared to build the filling.
How to Make the Shrimp and Spinach Filling
In a large bowl, combine:
- Chopped cooked shrimp
- Wilted spinach
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 teaspoon Italian seasoning
Mix gently until everything is evenly distributed.
The filling should be thick enough to spread over the lasagna noodles without running off the sides.
If the spinach still contains excessive liquid, remove that moisture before mixing.
This helps the rolls hold their shape.
How to Make Red Pepper Cream Sauce
The roasted red pepper cream sauce is what makes this recipe different from standard lasagna rolls.
Step 1: Blend the Peppers
Drain one cup of roasted red peppers.
Blend them until smooth.
You want a relatively smooth puree so the finished cream sauce coats the pasta evenly.
Step 2: Sauté the Garlic
Melt two tablespoons of butter in a saucepan over moderate heat.
Add two minced garlic cloves.
Cook briefly until fragrant without allowing the garlic to burn.
Step 3: Add the Pepper Puree
Pour the blended roasted red peppers into the saucepan.
Stir them into the garlic butter.
Step 4: Add Cream and Parmesan
Add:
- 1 cup heavy cream
- 1/2 cup Parmesan
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Stir gently.
Step 5: Simmer
Allow the sauce to simmer gently for approximately 3–5 minutes.
Avoid an aggressive boil.
Stir as needed until the cheese is incorporated and the sauce is smooth.
Taste before adding significant additional salt because Parmesan already contributes saltiness.
How to Make Shrimp Pasta Rolls
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Lasagna Noodles
Bring a large pot of water to a boil.
Cook 12 lasagna noodles according to the package directions until al dente.
Drain carefully.
Lay the noodles flat on an appropriate surface so they’re easy to fill.
Step 3: Prepare the Filling
Cook and chop the shrimp.
Wilt and drain the spinach.
Combine them with ricotta, mozzarella, Parmesan, and Italian seasoning.
Mix until evenly combined.
Step 4: Prepare the Sauce
Blend the roasted peppers.
Cook the garlic briefly in butter, then add the pepper puree, heavy cream, Parmesan, and smoked paprika.
Simmer gently for 3–5 minutes.
Step 5: Add Sauce to the Baking Dish
Spread a thin layer of roasted red pepper cream sauce across the bottom of the prepared baking dish.
This gives the pasta rolls a saucy base and helps prevent them from sitting directly against a dry dish.
Step 6: Fill the Lasagna Noodles
Lay one cooked lasagna noodle flat.
Spread an even portion of shrimp and spinach filling across the noodle.
Avoid creating an excessively thick layer.
Repeat with the remaining noodles.
Step 7: Roll the Noodles
Starting at one short end, roll each noodle around the filling.
Keep the roll secure without squeezing the filling out.
Step 8: Arrange the Rolls
Place each pasta roll in the baking dish seam-side down.
Arrange them in a single layer.
Keeping the seam underneath helps the rolls stay closed during baking.
Step 9: Add the Remaining Sauce
Pour the remaining roasted red pepper cream sauce over the pasta rolls.
Try to coat them evenly so exposed pasta doesn’t dry out during baking.
Step 10: Cover and Bake
Cover the baking dish with foil.
Bake for approximately 20 minutes.
Step 11: Finish Uncovered
Remove the foil carefully.
Continue baking for another 5–10 minutes, or until the sauce is bubbling and the dish is heated through.
The recipe calls for the center to reach 165°F (74°C).
Step 12: Garnish and Serve
Remove the baking dish from the oven.
Garnish with chopped fresh parsley.
Add a little extra Parmesan if desired.
Serve warm.
How to Roll Lasagna Noodles Without Breaking Them
The noodles should be cooked until flexible but not excessively soft.
Overcooked pasta can tear more easily during filling and rolling.
After draining, lay each noodle flat rather than leaving the noodles piled together.
Spread the filling evenly while leaving enough control around the edges to roll cleanly.
Start at one short end.
Roll steadily rather than squeezing tightly.
Once rolled, place the seam against the bottom of the baking dish.
If a noodle has a small tear, position it so the intact portions still contain the filling as much as possible.
Tips for the Best Shrimp Pasta Rolls
Don’t Overcook the Shrimp
Shrimp cook quickly.
The shrimp will also be heated again after the pasta rolls go into the oven, so don’t cook them unnecessarily long during the skillet stage.
Drain the Spinach
This is important.
Excess spinach moisture can make the filling watery and loosen the rolls.
Cook Pasta Al Dente
The noodles need enough structure to hold the filling.
Remember that they’ll continue heating in the oven.
Keep the Sauce at a Gentle Simmer
Heavy cream and Parmesan don’t need an aggressive boil.
Gentle heat gives you more control over the sauce.
Don’t Overfill the Noodles
More filling isn’t always better.
An excessive amount can squeeze out while you’re rolling.
Put Rolls Seam-Side Down
This simple technique helps keep the noodles rolled during baking.
Cover During the First Bake
The foil helps keep the pasta from drying while everything heats together.
Taste Before Adding Salt
Parmesan and other ingredients already contribute salt.
Season gradually.
Common Mistakes to Avoid
Overcooking the Shrimp
Long cooking can affect shrimp texture.
Cook them only until done during the skillet stage because they’ll be reheated later.
Leaving Water in the Spinach
Drain excess moisture after wilting the spinach.
Overcooking the Lasagna Noodles
Very soft noodles are harder to handle and more likely to tear.
Using Too Much Filling
Overfilled noodles can be difficult to roll and may open in the baking dish.
Making the Sauce Too Hot
Use a gentle simmer rather than a hard boil.
Leaving Pasta Exposed
Spread sauce over the rolls before baking.
Exposed pasta can dry around the edges.
Forgetting the Sauce Underneath
A small amount of sauce on the bottom helps create a better base for the rolls.
Easy Shrimp Pasta Roll Variations
Add Crab
For a mixed-seafood variation, some cooked crab can complement the shrimp.
If using additional seafood, adjust the filling quantities so the noodles aren’t overfilled.
Add More Spinach
Spinach can be increased slightly if you prefer more greens.
Remember to remove excess moisture after cooking.
Add Red Pepper Flakes
A small amount of crushed red pepper can provide heat that contrasts with the creamy sauce.
Add Mozzarella on Top
For an even cheesier casserole, a light layer of mozzarella can be added before the final uncovered baking stage.
Use Fresh Herbs
Fresh basil or parsley can add brightness to the finished dish.
Make Individual Portions
Because the pasta is already rolled individually, the recipe is easy to portion for a plated dinner.
What to Serve With Shrimp Pasta Rolls
This is a rich seafood pasta, so simple sides work particularly well.
Consider:
- Green salad
- Roasted asparagus
- Steamed broccoli
- Green beans
- Garlic bread
- Roasted vegetables
A fresh salad with a lighter dressing can contrast nicely with the creamy roasted pepper sauce.
For a larger dinner, garlic bread can help turn the pasta into a more substantial meal.
How to Store Shrimp Pasta Rolls
Allow leftovers to cool appropriately before transferring them to an airtight container.
The original recipe recommends refrigerating leftovers for up to 3 days.
Because this dish contains cooked seafood, dairy, and pasta, keep it refrigerated rather than leaving it at room temperature for extended periods.
For broader guidance on handling seafood and leftovers safely, follow current food-safety recommendations.
How to Reheat Shrimp Pasta Rolls
Reheat leftovers gently until thoroughly hot.
The original recipe calls for reheating to 165°F (74°C).
Avoid heating shrimp substantially longer than necessary because repeated or excessive cooking can affect its texture.
If the sauce has thickened significantly during refrigeration, reheating gently while keeping the pasta covered can help retain moisture.
Shrimp Pasta Rolls FAQs
What are Shrimp Pasta Rolls?
Shrimp Pasta Rolls are lasagna noodles filled with shrimp, spinach, ricotta, mozzarella, and Parmesan, then rolled and baked in a creamy roasted red pepper sauce.
Can I prepare the filling ahead of time?
Components can be prepared ahead if they’re cooled and refrigerated appropriately.
Keep seafood and dairy ingredients refrigerated until you’re ready to assemble the dish.
Why do I need to drain the spinach?
Cooked spinach releases water.
Removing excess moisture helps keep the cheese filling thick enough to stay inside the lasagna rolls.
Can I use frozen spinach?
Frozen spinach may be possible, but it needs to be properly thawed and thoroughly drained because it can contain substantial moisture.
Can I add crab to the filling?
Yes.
Cooked crab can complement the shrimp, although you’ll need to keep the total filling quantity manageable so the noodles roll properly.
Why are my lasagna noodles tearing?
They may be overcooked, handled roughly, or allowed to stick together after draining.
Cook until al dente and lay the noodles flat before filling.
How do I keep the pasta rolls closed?
Don’t overfill them, roll them carefully, and place each roll seam-side down in the baking dish.
Can I make the sauce spicy?
Yes.
A small amount of crushed red pepper can add heat. Start with a small amount and adjust according to preference.
What temperature should the casserole reach?
The original recipe calls for heating the assembled casserole through to 165°F (74°C).
How long do leftovers last?
The original recipe recommends refrigerating leftovers in an airtight container for up to 3 days.
Conclusion
Shrimp Pasta Rolls combine tender lasagna noodles, shrimp, spinach, ricotta, mozzarella, Parmesan, and a creamy roasted red pepper sauce in one impressive baked seafood dinner.
For the best result, avoid overcooking the shrimp, drain excess moisture from the spinach, keep the lasagna noodles al dente, and don’t overfill the rolls.
Place each roll seam-side down, cover everything with the roasted red pepper cream sauce, and bake until hot and bubbly.
Serve these creamy seafood pasta rolls with a simple salad or vegetables for a rich family dinner or special-occasion meal.