Shrimp & Spinach Pasta Rolls

 Ingredients

• 3 cannelloni pasta tubes
• 120 g shrimp, peeled & deveined
• 100 g fresh spinach
• 120 ml roasted red pepper cream sauce
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp red pepper flakes
• 1 tbsp olive oil
• Salt & black pepper

 Step-by-Step Instructions

 Cook the Shrimp

• Heat olive oil in a skillet over medium heat.
• Add garlic and cook for 30 seconds until fragrant.
• Add shrimp and cook for 2–3 minutes per side until pink.
• Remove shrimp and chop into small pieces.

 Prepare the Spinach Filling

• In the same skillet, add spinach.
• Cook until wilted and soft.
• Mix spinach with chopped shrimp.
• Season lightly with salt and pepper.

 Cook the Pasta

• Boil cannelloni pasta in salted water until slightly tender.
• Drain carefully and let cool slightly.

 Stuff the Pasta

• Spoon the shrimp-spinach mixture into each pasta tube.
• Fill generously but gently so the pasta doesn’t tear.

 Add the Sauce

• Pour roasted red pepper cream sauce into a baking dish.
• Arrange stuffed pasta rolls on top.
• Spoon extra sauce over the pasta.
• Sprinkle red pepper flakes evenly.

 Bake

• Preheat oven to 180°C (350°F).
• Bake for 20 minutes until bubbly and hot.

 Garnish & Serve

• Top each roll with a whole cooked shrimp.
• Sprinkle fresh parsley over the dish.
• Serve warm and enjoy! 

 Q/A

 Can I use frozen shrimp?

 Yes! Just thaw and pat dry before cooking.

 Can I make this ahead?

 Yes, assemble the rolls and refrigerate before baking.

 What can I use instead of cannelloni?

 Lasagna sheets rolled up work great too.

 Helpful Tips

• Don’t overcook shrimp or they may become rubbery.
• Use fresh spinach for the best flavor.
• Add extra parsley for freshness and color.

 Nutritional Benefits

• Shrimp provides lean protein.
• Spinach adds iron and vitamins.
• Roasted peppers give antioxidants and natural sweetness.