Description
Creamy Garlic Shrimp Stuffed Shells are a delightful pasta dish filled with a rich shrimp and cheese mixture, topped with a creamy garlic sauce and baked to perfection.
Ingredients
Scale
- 20 jumbo pasta shells
- 1 tbsp olive oil
- Salt (for boiling water)
- 400 g (14 oz) shrimp, peeled, deveined, and chopped
- 250 g (1 cup) ricotta cheese
- 100 g (1 cup) mozzarella cheese (shredded)
- 50 g (½ cup) Parmesan cheese (grated)
- 2 cloves garlic (minced)
- 2 tbsp parsley (chopped, plus extra for garnish)
- 1 tbsp lemon juice
- Salt & black pepper to taste
- 2 tbsp butter
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 500 ml (2 cups) milk (warm)
- 120 ml (½ cup) heavy cream
- 50 g (½ cup) Parmesan cheese (grated)
- Pinch of nutmeg (optional)
- Salt & pepper to taste
Instructions
- Boil the jumbo shells in salted water until al dente (about 9–10 minutes). Drain, drizzle with olive oil to prevent sticking, and set aside.
- In a pan, sauté shrimp with garlic, lemon juice, salt, and pepper until pink (2–3 minutes). Remove from heat and let cool slightly. In a bowl, mix ricotta, mozzarella, Parmesan, parsley, and the sautéed shrimp. Adjust seasoning.
- In a saucepan, melt butter and sauté garlic until fragrant. Stir in flour to make a roux, cook 1–2 minutes. Gradually whisk in warm milk and cream until smooth and thickened. Add Parmesan, nutmeg (optional), salt, and pepper.
- Spread a layer of garlic sauce in the bottom of a baking dish. Stuff each pasta shell with the shrimp-cheese filling and arrange in the dish. Pour remaining sauce over the shells. Sprinkle with extra mozzarella and Parmesan.
- Bake in preheated oven at 180°C (350°F) for 20–25 minutes until golden and bubbly. Garnish with fresh parsley. Serve warm with garlic bread or a fresh salad.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- Ensure the shrimp are cooked just until pink to avoid overcooking.
- Can be made ahead and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg