Creamy Garlic Shrimp Stuffed Shells

Ingredients

• 20 jumbo pasta shells (Cooked until just al dente)
• 1 lb raw shrimp (Peeled, deveined, and chopped)
• 15 oz ricotta cheese
• 1 cup shredded mozzarella (For the shrimp filling)
• 0.5 cup grated Parmesan (For the shrimp filling)
• 1 egg
• 4 cloves garlic (Minced; for the shrimp filling)
• 1 tsp Italian seasoning (For the shrimp filling)
• 0.5 tsp paprika (For the shrimp filling)
• 0.5 tsp salt (For the shrimp filling)
• 0.25 tsp black pepper (For the shrimp filling)
• 2 tbsp chopped parsley (Use 1 tablespoon in the filling; reserve the remainder for finishing)
• 3 tbsp butter (For the garlic cream sauce)
• 3 cloves garlic (Minced; for the garlic cream sauce)
• 2 tbsp flour (For thickening the sauce)
• 1.5 cups heavy cream (For the garlic cream sauce)
• 1 cup whole milk (For the garlic cream sauce)
• 0.75 cup grated Parmesan (For the garlic cream sauce)
• 0.5 tsp garlic powder (For the garlic cream sauce)
• 0.5 tsp onion powder (For the garlic cream sauce)
• salt (To taste; for the garlic cream sauce)
• black pepper (To taste; for the garlic cream sauce)
• 0.5 cup shredded mozzarella (For topping)
• 0.25 cup grated Parmesan (For topping)
• parsley (For finishing)

Steps

1. 1

   Boil the jumbo pasta shells until just al dente. Drain them and lay them flat so they do not stick together.

2. 2

   In a bowl, mix the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, 4 minced garlic cloves, Italian seasoning, paprika, salt, black pepper, and 1 tablespoon of the chopped parsley.

3. 3

   Fold the raw chopped shrimp into the cheese mixture until evenly distributed.

4. 4

   Melt the butter in a saucepan over medium-low heat.

5. 5

   Add the 3 minced garlic cloves and cook for 20 seconds.

6. 6

   Whisk in the flour and cook for 1 minute.

7. 7

   Slowly add the heavy cream and whole milk, stirring as they are incorporated.

8. 8

   Stir in the sauce Parmesan, garlic powder, onion powder, salt, and black pepper until the sauce is smooth and creamy.

9. 9

   Heat the oven to 375°F. Grease a 9-by-13-inch baking dish, then spread a little of the garlic cream sauce across the bottom.

10. 10

    Fill the cooked shells with the creamy shrimp mixture and place them seam side up in the baking dish.

11. 11

    Spoon the remaining garlic cream sauce over and around the stuffed shells.

12. 12

    Top the shells with the topping mozzarella and Parmesan.

13. 13

    Loosely cover the baking dish with foil and bake for 15 minutes.

14. 14

    Uncover the dish and bake for 3 to 5 minutes more, until bubbly and the shrimp are fully opaque.

15. 15

    Let the stuffed shells rest for 5 minutes, then sprinkle with parsley and serve warm.

Notes

The source specifies a greased baking dish but does not specify the amount or type of fat used for greasing. Bake until the shrimp are fully opaque; the source gives 15 minutes covered plus 3–5 minutes uncovered.

Nutrition per serving

• main
• baked
• seafood
• Italian-inspired
• pasta
• comfort food
• family dinner