Here’s a Shrimp and Spinach Alfredo Roll-Ups recipe that’s creamy, savory, and absolutely delicious! These roll-ups combine tender shrimp, spinach, and a rich Alfredo sauce, all wrapped up in pasta. It’s a comforting dish perfect for any occasion!
Ingredients:
For the Roll-Ups:
- 12 large jumbo pasta shells (or manicotti shells)
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper
- 1/2 tsp dried basil (optional)
For the Alfredo Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme (optional)
Instructions:
1. Cook the Pasta Shells:
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions, until al dente (usually about 10 minutes). Drain and set aside to cool.
2. Prepare the Shrimp and Spinach Filling:
- In a skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes per side, until pink and cooked through. Remove from the pan and chop into small pieces.
- In the same skillet, add the chopped spinach and cook for about 1-2 minutes, until wilted. Remove from the heat and let cool.
- In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan, garlic powder, salt, pepper, and basil (if using). Add the cooked shrimp and spinach, and mix well.
3. Prepare the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Add the heavy cream and bring to a simmer. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the grated Parmesan cheese, salt, pepper, garlic powder, and thyme (if using). Continue cooking for 2-3 more minutes until the sauce is creamy and smooth. Remove from heat.
4. Assemble the Roll-Ups:
- Preheat your oven to 375°F (190°C).
- Spoon about 1/4 cup of the shrimp and spinach filling into each pasta shell. Be careful not to overstuff them.
- Spread a little bit of the Alfredo sauce on the bottom of a 9×13-inch baking dish. Place the filled shells in the dish, seam side down.
5. Bake the Roll-Ups:
- Pour the remaining Alfredo sauce over the stuffed shells, covering them completely.
- Sprinkle some extra shredded mozzarella and Parmesan cheese on top, if desired.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes. For a golden top, remove the foil during the last 5 minutes of baking.
6. Serve:
- Once baked, remove from the oven and let the roll-ups rest for a few minutes before serving.
- Garnish with fresh parsley or extra grated Parmesan cheese for a finishing touch.
Enjoy!
These Shrimp and Spinach Alfredo Roll-Ups are a fantastic twist on the classic pasta bake. The creamy Alfredo sauce, combined with shrimp, spinach, and cheesy filling, makes for a satisfying and indulgent dish. It’s perfect for dinner with family or guests!