{"id":9424,"date":"2026-06-28T09:44:27","date_gmt":"2026-06-28T09:44:27","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=9424"},"modified":"2026-06-28T09:44:27","modified_gmt":"2026-06-28T09:44:27","slug":"shrimp-spinach-pasta-rolls","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/shrimp-spinach-pasta-rolls\/","title":{"rendered":"Shrimp &#038; Spinach Pasta Rolls"},"content":{"rendered":"<div class=\"fpm_start\"><\/div>\n<article class=\"article\">\n<div class=\"article__wrapper\">\n<p>This shrimp and spinach stuffed pasta recipe offers a delightful blend of tender seafood and vibrant greens wrapped in tender pasta and enveloped by a luscious roasted red pepper cream sauce. It\u2019s an impressive dish perfect for a special occasion or when you want to treat yourself to restaurant-quality comfort at home.<\/p>\n<aside id=\"paragraph-2\" class=\"note\">\n<h2 class=\"icon-wrapper txt-xl\">Why You&#8217;ll Love This Recipe<\/h2>\n<ul>\n<li>Uses fresh ingredients like large pink shrimp and baby spinach for a burst of flavor and nutrition<\/li>\n<li>The roasted red pepper cream sauce is rich yet bright giving the dish a beautiful color and smoky sweetness<\/li>\n<li>Pasta rolls are visually striking and fun to eat making it perfect for guests or a fancy family dinner<\/li>\n<li>I first made this on a cozy weekend and the combination of creamy sauce with the mild shrimp quickly became a family favorite that everyone keeps asking for again<\/li>\n<\/ul>\n<\/aside>\n<h2 id=\"paragraph-3\" class=\"txt-xxl\">Ingredients<\/h2>\n<ul>\n<li><strong>Cannelloni pasta:<\/strong>\u00a0use fresh if available for a tender bite that holds filling well<\/li>\n<li><strong>Large pink shrimp:<\/strong>\u00a0choose firm and translucent shrimp for the best texture and flavor<\/li>\n<li><strong>Baby spinach:<\/strong>\u00a0adds freshness and complements the seafood perfectly<\/li>\n<li><strong>Roasted red peppers:<\/strong>\u00a0rich smoky sweetness enhances the cream sauce, jarred peppers work well if fresh are not in season<\/li>\n<li><strong>Heavy cream:<\/strong>\u00a0creates the luscious base of the sauce and balances the acidity from the peppers<\/li>\n<li><strong>Garlic:<\/strong>\u00a0essential for depth of flavor, use fresh cloves for best aroma<\/li>\n<li><strong>Fresh parsley:<\/strong>\u00a0brightens the dish with herbal notes and makes for an appealing garnish<\/li>\n<li><strong>Olive oil:<\/strong>\u00a0for saut\u00e9ing shrimp and spinach to gently meld flavors together<\/li>\n<\/ul>\n<h2 id=\"paragraph-5\" class=\"txt-xxl\">Step-by-Step Instructions<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-110\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23203577893\/Content_2\/cdc59115211a86fbe3c071c294e57517_0__container__\"><\/div>\n<\/div>\n<\/div>\n<dl>\n<dt><strong>Saut\u00e9 the Shrimp and Spinach:<\/strong><\/dt>\n<dd>Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant about 1 minute. Add shrimp and cook until pink and opaque about 2 to 3 minutes per side. Remove shrimp and set aside. In the same pan add baby spinach and cook until wilted about 2 minutes. Combine spinach with chopped cooked shrimp and season with salt and pepper.<\/dd>\n<dt><strong>Prepare the Pasta Rolls:<\/strong><\/dt>\n<dd>Cook cannelloni pasta in salted boiling water until al dente following package instructions. Drain and rinse lightly under cold water to stop cooking. Lay pasta sheets flat and spoon shrimp and spinach mixture down the center and carefully roll each sheet tightly to enclose filling.<\/dd>\n<dt><strong>Make the Roasted Red Pepper Cream Sauce:<\/strong><\/dt>\n<dd>In a blender combine roasted red peppers, heavy cream, a pinch of salt, and freshly ground black pepper. Blend until smooth. Pour sauce into a saucepan and heat gently over low flame stirring often until warmed through.<\/dd>\n<dt><strong>Assemble and Bake:<\/strong><\/dt>\n<dd>Preheat oven to 350 degrees Fahrenheit. Arrange pasta rolls seam side down in a baking dish. Pour roasted red pepper cream sauce over rolls generously coating each. Top with whole cooked shrimp and sprinkle with fresh parsley. Bake uncovered for 15 to 20 minutes until sauce is bubbly and pasta is heated through.<\/dd>\n<\/dl>\n<figure id=\"paragraph-7\" class=\"txt-s pin-wrapper\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/lilicooks.com\/assets\/images\/1776887654236-9wx61pbg.webp\" alt=\"Shrimp and spinach stuffed pasta rolls with roasted red pepper cream.\" width=\"960\" height=\"1200\" \/><figcaption>Shrimp and spinach stuffed pasta rolls with roasted red pepper cream. | lilicooks.com<\/figcaption><\/figure>\n<aside id=\"paragraph-8\" class=\"note\">\n<h2 class=\"icon-wrapper txt-xl\">You Must Know<\/h2>\n<ul>\n<li>High in protein from shrimp making it a satisfying main course<\/li>\n<li>Rich in vitamins from spinach and roasted red peppers for added nutrition<\/li>\n<li>Freezes well if prepared in advance and baked later<\/li>\n<\/ul>\n<\/aside>\n<p>I adore how the sweet smoky flavor of roasted red peppers elevates this dish. A memorable moment was when my family gathered around the table marveling at how something so elegant tasted so homely and comforting all at once.<\/p>\n<h2 id=\"paragraph-10\" class=\"txt-xxl\">Storage Tips<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-111\" data-ezoic-video-excluded=\"1\"><\/div>\n<p>Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven to preserve the creamy sauce texture. For longer storage freeze unbaked assembled rolls covered tightly in foil and bake from frozen adding extra cooking time.<\/p>\n<h2 id=\"paragraph-12\" class=\"txt-xxl\">Ingredient Substitutions<\/h2>\n<p>If you cannot find cannelloni pasta use large manicotti tubes or even lasagna sheets rolled carefully. You can swap baby spinach for fresh kale or Swiss chard but saut\u00e9 a little longer to soften. Heavy cream can be replaced with half-and-half mixed with a bit of melted butter for a lighter sauce.<\/p>\n<h2 id=\"paragraph-14\" class=\"txt-xxl\">Serving Suggestions<\/h2>\n<div id=\"ezoic-pub-ad-placeholder-112\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23203577893\/Content_4\/cdc59115211a86fbe3c071c294e57517_0__container__\"><\/div>\n<\/div>\n<\/div>\n<p>Serve with a crisp green salad and crusty garlic bread to soak up the extra sauce. A glass of dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the shrimp and creamy pepper sauce.<\/p>\n<aside id=\"paragraph-16\" class=\"note\">\n<h2 class=\"icon-wrapper txt-xl\">Pro Tips<\/h2>\n<ul>\n<li>Toast the garlic very lightly before adding shrimp to avoid bitterness and bring out sweetness<\/li>\n<li>Don\u2019t overcook the shrimp and spinach filling as it will continue to cook inside the pasta roll during baking<\/li>\n<li>Make ahead by assembling the pasta rolls a day before and refrigerate to save time on the day of serving<\/li>\n<\/ul>\n<\/aside>\n<h2 id=\"faqs\" class=\"txt-xxl\">Recipe FAQs<\/h2>\n<dl>\n<dt id=\"faq-1\">\u2192 What type of pasta works best for filling?<\/dt>\n<dd>Cannelloni or large pasta sheets are ideal for stuffing, providing enough space to hold the spinach and shrimp mixture while maintaining structure during cooking.<\/p>\n<div id=\"ezoic-pub-ad-placeholder-950\" data-creator=\"qubit\" data-ez-name=\"incontent_40\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23203577893\/Content_5\/cdc59115211a86fbe3c071c294e57517_0__container__\"><\/div>\n<\/div>\n<\/div>\n<\/dd>\n<dt id=\"faq-2\">\u2192 How can I prevent the rolls from falling apart?<\/dt>\n<dd>Make sure the filling isn\u2019t too wet and gently roll the pasta. Baking covered at moderate temperature helps the rolls set and hold their shape.<\/dd>\n<dt id=\"faq-3\">\u2192 What adds the vibrant color to the sauce?<\/dt>\n<dd>Roasted red peppers blended into the cream sauce create a bright orange hue and a subtly sweet, smoky flavor paired with visible red pepper flakes for a mild kick.<\/dd>\n<dt id=\"faq-4\">\u2192 Can I substitute shrimp with other proteins?<\/dt>\n<dd>Yes, tender seafood like scallops or crab meat can be substituted for shrimp, maintaining a delicate flavor profile.<\/dd>\n<dt id=\"faq-5\">\u2192 What\u2019s the best way to garnish this dish?<\/dt>\n<dd>Whole cooked shrimp placed on top add visual appeal and a textural contrast, while fresh parsley lends a fresh, herbal note to balance the richness.<\/dd>\n<\/dl>\n<div id=\"ezoic-pub-ad-placeholder-101\" data-ezoic-video-excluded=\"1\"><\/div>\n<\/div>\n<\/article>\n<section id=\"recipe\" class=\"recipe\">\n<div class=\"recipe__wrapper\">\n<h2 class=\"recipe__title txt-xxl\">Shrimp Spinach Pasta Rolls<\/h2>\n<p>Tender pasta rolls stuffed with spinach and shrimp, finished with a vibrant roasted red pepper cream and parsley garnish.<\/p>\n<div id=\"ezoic-pub-ad-placeholder-101\" data-ezoic-video-excluded=\"1\"><\/div>\n<div class=\"recipe__times txt-m\">\n<div class=\"recipe__times-item\">\n<div class=\"icon-wrapper\"><strong>Preparation Time<\/strong><\/div>\n<p><span class=\"recipe__highlight\" title=\"Time estimated for getting everything ready, including ingredients and workspace\">15 min<\/span><\/div>\n<div class=\"recipe__times-item\">\n<div class=\"icon-wrapper\"><strong>Cooking Time<\/strong><\/div>\n<p><span class=\"recipe__highlight\" title=\"Approximate time for the dish to cook\">20 min<\/span><\/div>\n<div class=\"recipe__times-item\">\n<div class=\"icon-wrapper\"><strong>Overall Time<\/strong><\/div>\n<p><span class=\"recipe__highlight\" title=\"The total time you\u2019ll need to complete the recipe\">35 min<\/span><\/div>\n<\/div>\n<div id=\"recipe-info\">\n<div class=\"icon-wrapper\">\n<div><strong>Created By:<\/strong>\u00a0Lili Clark<\/div>\n<\/div>\n<div class=\"icon-wrapper\">\n<div><strong>Category:<\/strong>\u00a0Dinner<\/div>\n<\/div>\n<div class=\"icon-wrapper\">\n<div><strong>Skill Level:<\/strong>\u00a0<span class=\"recipe__highlight\" title=\"Level of expertise required\">Moderate<\/span><\/div>\n<\/div>\n<div class=\"icon-wrapper\">\n<div><strong>Cuisine Type:<\/strong>\u00a0<span class=\"recipe__highlight\" title=\"Region or style linked to the recipe\">Italian<\/span><\/div>\n<\/div>\n<div class=\"icon-wrapper\">\n<div><strong>Output:<\/strong>\u00a0<span class=\"recipe__highlight\" title=\"Total amount this recipe provides\">3 Serves (3 stuffed pasta rolls)<\/span><\/div>\n<\/div>\n<div class=\"icon-wrapper\">\n<div><strong>Dietary Options:<\/strong>\u00a0<span class=\"recipe__highlight\">~<\/span><\/div>\n<\/div>\n<\/div>\n<h3 class=\"recipe__separator txt-xxl\">Ingredients<\/h3>\n<div id=\"recipe-ingredients\" class=\"recipe__interact-list\">\n<div>\n<h4>\u2192 Pasta<\/h4>\n<\/div>\n<div>\u00a0<span id=\"ingredient-content-1\" class=\"recipe__interact-list-content\">3 cannelloni pasta tubes<\/span><\/div>\n<div>\n<h4>\u2192 Filling<\/h4>\n<\/div>\n<div id=\"ezoic-pub-ad-placeholder-951\" data-creator=\"qubit\" data-ez-name=\"incontent_41\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23203577893\/Content_6\/cdc59115211a86fbe3c071c294e57517_0__container__\"><\/div>\n<\/div>\n<\/div>\n<div>\u00a0<span id=\"ingredient-content-2\" class=\"recipe__interact-list-content\">120 g large pink shrimp, peeled and deveined<\/span><\/div>\n<div>\u00a0<span id=\"ingredient-content-3\" class=\"recipe__interact-list-content\">100 g fresh spinach leaves<\/span><\/div>\n<div>\n<h4>\u2192 Sauce<\/h4>\n<\/div>\n<div>\u00a0<span id=\"ingredient-content-4\" class=\"recipe__interact-list-content\">120 ml roasted red pepper cream sauce<\/span><\/div>\n<div>\u00a0<span id=\"ingredient-content-5\" class=\"recipe__interact-list-content\">1 tsp red pepper flakes<\/span><\/div>\n<div>\u00a0<span id=\"ingredient-content-6\" class=\"recipe__interact-list-content\">2 tbsp fresh chopped parsley<\/span><\/div>\n<div>\n<h4>\u2192 Garnish<\/h4>\n<\/div>\n<div>\u00a0<span id=\"ingredient-content-7\" class=\"recipe__interact-list-content\">3 cooked whole shrimp<\/span><\/div>\n<div id=\"ezoic-pub-ad-placeholder-952\" data-creator=\"qubit\" data-ez-name=\"incontent_42\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23203577893\/Content_7\/cdc59115211a86fbe3c071c294e57517_0__container__\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<h3 class=\"recipe__separator txt-xxl\">Steps<\/h3>\n<div id=\"recipe-instructions\" class=\"recipe__interact-list\">\n<div id=\"instruction-1\">\n<p id=\"instruction-content-1\" class=\"recipe__interact-list-content\">Saut\u00e9 spinach until wilted, then chop finely. Mix with chopped pink shrimp until evenly combined.<\/p>\n<\/div>\n<div id=\"instruction-2\">\n<p id=\"instruction-content-2\" class=\"recipe__interact-list-content\">Stuff each cannelloni tube generously with the shrimp and spinach mixture using a spoon or piping bag.<\/p><script data-noptimize=\"\" data-wpfc-render=\"false\">\nfpm_start( \"true\" );\n<\/script>\n\n<\/div>\n<div id=\"instruction-3\">\n<p id=\"instruction-content-3\" class=\"recipe__interact-list-content\">Pour roasted red pepper cream sauce over filled pasta tubes, ensuring even coverage and sprinkling red pepper flakes on top.<\/p>\n<\/div>\n<div id=\"instruction-4\">\n<p id=\"instruction-content-4\" class=\"recipe__interact-list-content\">Bake stuffed pasta at 180\u00b0C for 20 minutes until heated through and sauce is bubbling.<\/p>\n<\/div>\n<div id=\"ezoic-pub-ad-placeholder-953\" data-creator=\"qubit\" data-ez-name=\"incontent_43\" data-ezoic-video-excluded=\"1\">\n<div>\n<div id=\"google_ads_iframe_\/1254144,23203577893\/Content_8\/cdc59115211a86fbe3c071c294e57517_0__container__\"><\/div>\n<\/div>\n<\/div>\n<div id=\"instruction-5\">\n<p id=\"instruction-content-5\" class=\"recipe__interact-list-content\">Place one cooked whole shrimp atop each pasta roll and sprinkle with fresh chopped parsley before plating.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<div class=\"fpm_end\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>This shrimp and spinach stuffed pasta recipe offers a delightful blend of tender seafood and vibrant greens wrapped in tender pasta and enveloped by a luscious roasted red pepper cream &hellip; <\/p>\n","protected":false},"author":1,"featured_media":9425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/9424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=9424"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/9424\/revisions"}],"predecessor-version":[{"id":9426,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/9424\/revisions\/9426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/9425"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=9424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=9424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=9424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}