Creamy Garlic Shrimp Stuffed Shells

Ingredients

• 20 jumbo pasta shells
• 1 lb large shrimp (Peeled, deveined, and chopped)
• 2 tbsp butter
• 4 cloves garlic (Minced; use half with the shrimp and the remainder in the sauce)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (Use 1/2 cup in the filling and the remainder for topping)
• 0.5 cup grated Parmesan cheese (Use some in the filling and the remainder for topping; source does not specify the split)
• 1 large egg
• 1.5 cups heavy cream
• 2 tbsp cream cheese
• 1 tsp Italian seasoning
• 0.5 tsp paprika
• 0.5 tsp salt (The recipe later calls for a small pinch in the sauce; total amount for that pinch is unspecified)
• 0.25 tsp black pepper (The recipe later calls for a small pinch in the sauce; total amount for that pinch is unspecified)
• 2 tbsp fresh parsley (Chopped; use for the filling and garnish)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• water (For boiling the pasta; amount not stated)
• salt (For the salted pasta water; amount not stated)

Steps

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the jumbo pasta shells in salted boiling water until al dente.

3. 3

   Drain the shells and rinse them with cool water so they do not continue cooking.

4. 4

   Heat the olive oil and butter in a skillet over medium heat.

5. 5

   Add the shrimp and cook for about 2 minutes per side, until pink and nearly cooked through.

6. 6

   Add half of the minced garlic, the paprika, salt, and black pepper to the shrimp.

7. 7

   Cook for another 30–60 seconds, then remove the shrimp from the heat.

8. 8

   Chop the shrimp into smaller pieces and allow it to cool slightly.

9. 9

   In a large bowl, combine the ricotta, egg, Parmesan, 1/2 cup of the mozzarella, Italian seasoning, and chopped fresh parsley.

10. 10

    Fold the cooked shrimp into the cheese mixture until evenly distributed.

11. 11

    In a saucepan over medium-low heat, melt the cream cheese into the heavy cream.

12. 12

    Add the remaining minced garlic and stir until the sauce is smooth and creamy.

13. 13

    Stir in the lemon juice and a small pinch of salt and black pepper.

14. 14

    Spread a thin layer of the creamy garlic sauce across the bottom of a baking dish.

15. 15

    Fill each pasta shell generously with the shrimp and cheese mixture.

16. 16

    Arrange the stuffed shells in the dish, then pour the remaining Alfredo sauce over and around them.

17. 17

    Sprinkle the remaining mozzarella and Parmesan over the top.

18. 18

    Cover the dish with foil and bake for 20 minutes.

19. 19

    Remove the foil and bake for another 8–10 minutes, until the cheese is melted, bubbling, and lightly golden.

20. 20

    Garnish with fresh parsley and serve hot, spooning extra creamy sauce over the shells.

Notes

The recipe calls for a small pinch of salt and black pepper in the sauce in addition to the listed amounts, but does not quantify that extra seasoning. The topping instruction refers to remaining Parmesan, although its division between filling and topping is not stated. Prep and total times are estimates; pasta-water quantity and added salt are unspecified.

Nutrition per serving

• dinner
• main course
• pasta
• seafood
• baked
• comfort food
• creamy
• Italian-inspired