Description
Creamy Garlic Shrimp Stuffed Shells: Taste Heaven Today! Jumbo pasta shells stuffed with sautéed garlic shrimp and ricotta, nestled in a silky parmesan garlic cream sauce, then baked until bubbling and lightly golden. Rich, elegant, and ridiculously delicious.
Ingredients
Scale
- 20–24 jumbo pasta shells
- 500 g large shrimp (peeled, keep tails for presentation)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
- 1 handful chopped parsley
- 250 g ricotta
- 80 g shredded mozzarella
- 40 g grated parmesan
- 1 teaspoon garlic powder
- 1 pinch paprika
- Salt & pepper
- 1 tablespoon parsley or basil
- 2 tablespoons butter
- 2 tablespoons flour
- 400 ml milk or heavy cream
- 70 g freshly grated parmesan
- 1 clove garlic, grated
- Salt & pepper
- 1 pinch nutmeg (optional)
Instructions
- Cook the Jumbo Shells: Cook pasta al dente (they will continue to cook in the oven). Drain and place on a tray to avoid sticking.
- Sauté the Shrimp: In a pan, heat butter and oil. Add minced garlic for 30 seconds. Add shrimp, salt, pepper, and paprika. Cook for 2–3 minutes until they turn pink. Add lemon juice and parsley. Set aside.
- Make the Ricotta Filling: Mix ricotta, mozzarella, parmesan, garlic powder, paprika, and parsley. Add some chopped shrimp (chop ⅓ of the amount). Taste and adjust salt and pepper.
- Prepare the Garlic Parmesan Cream Sauce: Melt butter. Add flour and whisk for 1 minute. Gradually pour in milk/cream while whisking. Add garlic, salt, pepper, and nutmeg. Let thicken for 3–4 minutes. Add parmesan, mix until the sauce is smooth and creamy. Pour the sauce into the bottom of a baking dish.
- Assemble the Stuffed Shells: Stuff each shell with a generous spoonful of the ricotta-shrimp filling. Place a whole shrimp on top (as shown in the photo). Arrange in the dish on the sauce.
- Bake: Preheat to 190°C. Sprinkle a bit of mozzarella and parmesan. Bake for 15–20 minutes, until the sauce is bubbling, the top is golden, and the cheese melts nicely.
- Serve: Sprinkle with fresh parsley. Serve hot with salad, garlic bread, and roasted asparagus.
Notes
- Ensure pasta shells are cooked al dente to prevent overcooking.
- Adjust seasoning to your taste.
- Use fresh herbs for better flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg