Shrimp Stuffed Shells
If you’re looking for a way to elevate your weeknight dinner with a flavorful seafood twist, these Shrimp Stuffed Pasta Shells will definitely do the trick. Combining the rich taste of Alfredo sauce, creamy ricotta, and savory shrimp, this dish provides the perfect balance between comfort and gourmet dining.
Why Shrimp Stuffed Pasta Shells Are a Must-Try
Pasta dishes are beloved for their comfort and versatility, but shrimp stuffed pasta shells take this to a whole new level. This recipe combines perfectly cooked jumbo pasta shells with a rich and creamy shrimp mixture, transforming a typical pasta dish into a gourmet meal. The addition of spices like red pepper flakes, oregano and garlic provides a slight kick, while fresh parsley elevate the dish with a burst of freshness.
Key Ingredients
Shrimp
Shrimp is the star of this dish. Not only do they bring a delicate sweetness and firm texture, but they also offer a healthy dose of protein, omega-3 fatty acids, and essential vitamins. Sautéing the shrimp in olive oil with garlic and red pepper flakes infuses them with deep, savory flavors that are key to this recipe’s success.
Tip: Opt for white shrimp for their mild flavor, which complements the rich Alfredo sauce without overpowering it. Make sure to sauté them just long enough to turn pink and opaque — about 2 minutes on medium heat — so they remain tender and juicy.
Alfredo Sauce
The creamy Alfredo sauce used in this recipe provides a luscious, velvety base for the pasta shells. Its richness balances the slight heat from the red pepper flakes, while also offering a contrast to the texture of the ricotta-shrimp mixture.
You can use high quality store-bought Alfredo sauce for convenience, check your local farmer’s market or specialty food store to find fresh made alfredo sauce. You can also make your own from scratch. A homemade Alfredo sauce is made with butter, garlic, heavy cream, and Parmesan.
Ricotta Cheese
Ricotta is essential for achieving that creamy, cheesy stuffing in the pasta shells. Its mild flavor makes it the perfect base to blend with the shrimp, while the soft texture ensures the filling stays light and fluffy. Combined with the shrimp, ricotta helps bind all the ingredients together for a cohesive and mouthwatering filling.
Tip: Use eggs as a binder. The egg in the shrimp-ricotta mixture acts as a binder to help hold the filling together during the baking process. This prevents the mixture from becoming too runny.
Pasta Shells
The jumbo pasta shells are the perfect vessel for the shrimp and ricotta filling. Their wide, hollow shape makes them ideal for stuffing, and they hold up well during baking without falling apart. Make sure to cook the shells al dente — firm to the bite — so they maintain their structure during baking. Overcooked shells can become mushy, so keep an eye on them as they boil.
Making the dish
- Sautéing the Shrimp: the key to achieving perfectly cooked shrimp in this recipe is the quick sauté process. After seasoning the shrimp with salt, garlic, and red pepper flakes, a brief cooking time of 2 minutes in olive oil ensures they stay tender and flavorful.
- Preparing the Filling: once the shrimp have been cooked and cooled slightly, mix with ricotta cheese, an egg (to help bind the mixture), and chopped parsley. This combination creates a filling that is both creamy and flavorful, with the shrimp adding a slightly chewy texture to each bite.
- Stuffing the Shells: stuffing pasta shells can be a bit time-consuming, but it’s worth the effort. Each shell should hold about 2 tablespoons of the shrimp-ricotta mixture. The filling should be generously packed, but not overflowing, so the shells can bake evenly without spilling over. Once filled, the shells are arranged on a bed of Alfredo sauce in a 13×9-inch baking dish. The Alfredo sauce helps keep the shells moist as they bake, while also infusing them with its rich, creamy flavor. Drizzle the remaining sauce over the top of the shells before baking, but be careful not to cover them completely — leaving some shells exposed allows them to develop a slightly crispy texture during baking.
- Baking: after the shells have been stuffed and arranged in the dish, top with freshly grated Parmesan cheese, which will melt and form a golden, bubbly crust in the oven. Bake at 350°F for 30-35 minutes. This gentle baking process ensures that the shells stay tender and the filling is warmed through without drying out. If you like your pasta bake extra cheesy, consider removing the foil during the last 10 minutes of baking to let the Parmesan brown and crisp up.
Variations on Shrimp Stuffed Pasta Shells
This recipe for shrimp stuffed pasta shells is highly customizable, and there are plenty of ways to tweak it based on your preferences:
- Add Spinach: Wilted spinach can be added to the shrimp-ricotta filling for an extra boost of vitamins and a pop of color. Simply sauté the spinach until it’s wilted, squeeze out any excess moisture, and mix it into the filling.
- Spice It Up: If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of cayenne pepper to the shrimp mixture. You can also sprinkle crushed red pepper over the finished dish before serving.
- Swap the Alfredo for Marinara: For a lighter, tangier variation, swap out the Alfredo sauce for a marinara sauce. The acidity of the tomatoes pairs well with the shrimp and adds a bright contrast to the creamy ricotta.
- Go Gluten-Free: If you have dietary restrictions, you can easily make this dish gluten-free by using gluten-free jumbo pasta shells and a gluten-free Alfredo sauce.
Storage and Reheating Tips
Shrimp stuffed pasta shells can be made ahead of time and stored in the refrigerator for up to 2 days before baking. This makes it a great option for meal prepping or for serving at a dinner party. Simply assemble the dish, cover it tightly with foil, and refrigerate. When you’re ready to bake, allow the dish to come to room temperature before placing it in the oven to ensure even cooking.
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the shells with foil and bake at 350°F for about 15-20 minutes, or until warmed through. You can also freeze the baked shells for up to 3 months; just be sure to thaw them in the refrigerator overnight before reheating.
Pasta recipes to try
- Crab Pasta Salad
- Lemon Pepper Cream Pasta
- Shrimp Rasta Pasta
- Turkey Hamburger Helper
- Roasted Vegetable Pasta
- Baked Chicken Alfredo Pasta
- Stewed Chicken Pasta
- Stovetop White Mac and Cheese
- Famous Baked Mac and Cheese
Get the Recipe Shrimp Stuffed Shells
Ingredients
- 1 lb jumbo pasta shells, cooked al dente
- 1 lb small white shrimp, peeled and deveined
- 1 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp garlic, crushed
- 1/2 tsp oregano
- 2 tbsp parsley, chopped
- 1 tbsp extra virgin olive oil
- 1 1/2 – 2 cups alfredo sauce, homemade or store-bought
- 1 1/2 cup ricotta cheese
- 1 egg
- 1/4 cup parmesan cheese
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C) to prepare for baking your stuffed shells.
- Prepare the Shrimp:Season the shrimp with salt, red pepper flakes, garlic, oregano, and parsley. Set the mixture aside for a moment, allowing the flavors to meld together. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the shrimp. Cook the shrimp for about 2 minutes, stirring occasionally. (optional) If you like an extra depth of flavor, you can add a splash of white wine during cooking. Cook for an additional 1 minute before removing the shrimp from the heat. If you're using larger shrimp, roughly chop them after cooking so that they're small enough to stuff inside the shells.
- Prepare the Filling:In a large mixing bowl, combine the cooked shrimp, ricotta cheese, egg, and an additional tablespoon of chopped parsley. Mix everything together until the shrimp and ricotta are well incorporated.
- Assemble the Dish:In a 13×9 inch baking dish, pour about 1 cup of the Alfredo sauce into the bottom of the pan. This will prevent the pasta shells from sticking and add a rich layer of flavor. Take your cooked jumbo pasta shells and fill each one with about 2 tablespoons of the shrimp-ricotta mixture. Gently place the stuffed shells into the baking dish. Continue filling and arranging the pasta shells until all the shrimp filling is used up.
- Top and Bake:Drizzle the remaining Alfredo sauce over the tops of the stuffed pasta shells. Don't completely cover them; you want some of the shells to remain exposed for a nice contrast in texture. Sprinkle the entire dish with freshly grated Parmesan cheese for added richness and that golden-brown finish. Bake in your preheated oven for 25-30 minutes, until the filling is heated through and the tops are slightly golden.