Shrimp Alfredo Stuffed Shells

Jumbo pasta shells stuffed with a luscious blend of shrimp, creamy cheeses, and homemade Alfredo sauce create a truly indulgent dinner that always wows at my table. These stuffed shells transform a simple weeknight meal into something special, with melty cheese and tender shrimp in every bite. I love serving this dish for family birthdays or just to brighten a chilly night when everyone craves comfort food.

Every time I make these, the golden cheese on top disappears within minutes. My family finds it impossible to resist the combination of garlicky shrimp and velvety sauce all tucked inside pasta shells.

Ingredients

• Jumbo pasta shells: The bigger the shells the easier it is to fill them Look for ones that are unbroken and uniform in size for neat stuffing
• Medium shrimp: Chopped for even distribution throughout the filling Choose wild-caught for best flavor and be sure they are peeled and deveined
• Ricotta cheese: Provides the creamy base for the filling Use whole-milk ricotta for extra richness and smoothness
• Mozzarella cheese: Both in the filling and on top Shred your own from a block for a better melt
• Parmesan cheese: Savory and nutty Genuinely fresh grated Parmesan will bring the most depth
• Fresh parsley: Adds brightness and color Flat-leaf parsley is best here
• Garlic: Crucial for aromatic flavor Freshly minced always outshines pre-chopped
• Olive oil: To sauté the shrimp and boost both flavor and healthfulness Use extra virgin for a gentle fruitiness
• Unsalted butter: Forms the backbone of a classic Alfredo Use real butter not margarine
• Heavy cream: Essential for a smooth thick sauce Higher fat content means silkier results
• Black pepper: Season the sauce and filling freshly ground if possible
• Nutmeg: A pinch brings subtle warmth and rounds out the sauce only add if you enjoy the flavor
• Salt: For enhancing all the delicate flavors Use sea salt if you have it
• Tips for quality: Choose plump firm shrimp and check for a clean ocean scent Avoid pre-shredded cheeses as they use anti-caking agents and do not melt as smoothly

Instructions

Prepare the Baking Dish:

Lightly grease a 9x13 inch baking dish so nothing sticks at the end Clean corners make serving easier and keep your shells intact

Cook the Pasta:

Boil jumbo shells in plenty of salted water stirring often to prevent sticking Cook only until they are al dente so they hold their shape when stuffed Drain gently and place shells in a single layer on a baking sheet to cool so they do not rip

Sauté Shrimp and Garlic:

Heat olive oil in a skillet over medium Add your chopped shrimp and fresh minced garlic Cook for about three minutes Just until the shrimp turns pink and opaque Overcooking will make them rubbery Let the shrimp cool to avoid melting the cheeses in your filling

Mix the Filling:

In a large bowl combine ricotta mozzarella Parmesan fresh parsley the sautéed shrimp plus salt and pepper Mix until everything is evenly combined The filling should be thick but still easy to spoon hope you taste for seasoning at this point

Make the Alfredo Sauce:

In a saucepan melt the butter then add minced garlic Let the garlic sizzle just about a minute so it perfumes but does not brown Stir in heavy cream and allow it to simmer gently not boil which can cause splitting When slightly thickened whisk in Parmesan black pepper and nutmeg if using Stir until the cheese is fully melted and the sauce is glossy and smooth

Base Layer of Sauce:

Spread a generous half cup of the Alfredo sauce over the bottom of your prepared baking dish This protects the shells from sticking and keeps the bottoms moist

Stuff the Shells:

Fill each cooled shell with a heaping spoonful of the shrimp and cheese mixture Arrange the stuffed shells snugly into the prepared dish filling gaps so they bake up tender and juicy

Sauce and Cheese Topping:

Pour the remaining Alfredo sauce evenly over the arranged shells so every one is covered Sprinkle the mozzarella and Parmesan evenly over the top for a bubbly cheesy crust

Bake Covered then Uncovered:

Cover your baking dish with foil to steam and melt everything together Bake in your preheated oven for about twenty minutes Remove the foil and bake another ten to fifteen minutes so the top turns golden brown and bubbly

Rest and Finish:

Let the dish sit for about five minutes out of the oven This helps everything set and makes the shells easier to lift Sprinkle with chopped parsley before bringing to the table

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Storage Tips

Let leftover stuffed shells cool completely before transferring to an airtight container in the fridge They will last for up to three days For longer storage freeze assembled shells before baking by tightly wrapping your baking dish then bake straight from frozen adding extra time to ensure the filling is heated through

Ingredient Substitutions

Swap out shrimp for lump crab meat or chopped cooked lobster for an extra special version For a vegetarian alternative try sautéed mushrooms or chopped fresh spinach in place of seafood Lactose-free cheeses and plant-based cream also work well if dairy is an issue

Serving Suggestions

These stuffed shells turn into a full meal when paired with a crisp green salad and garlic bread For a bright contrast add lemon wedges on the side A light glass of Chardonnay perfectly highlights the buttery flavors

Cultural and Historical Context

Stuffed pasta is a beloved classic across Italian and Italian-American kitchens The addition of rich Alfredo sauce and seafood gives it a luxurious twist popularized in many New Jersey and New York family-style restaurants

Seasonal Adaptations

• Fold in sautéed asparagus or fresh peas for a springtime feel
• Use chopped roasted butternut squash in fall for sweetness and color
• Sun-dried tomatoes add an umami punch any season

Success Stories

Readers have shared that this recipe has made it onto the regular Sunday dinner rotation for its wow factor with minimal stress More than one home cook has said it is the only way their picky eaters will even try shrimp Dinner guests are always impressed when the bubbling cheese comes out of the oven

Freezer Meal Conversion

Assemble all the stuffed shells and cover tightly before baking Freeze for up to two months When ready to enjoy bake straight from the freezer at 350 degrees adding around twenty extra minutes or until heated through This makes a fantastic make-ahead holiday dish

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These stuffed shells are a guaranteed crowd-pleaser, perfect for both weeknights and special occasions. Serve them piping hot for maximum enjoyment.

Recipe FAQ

→ Can I use a different type of seafood instead of shrimp?

Yes, crab or lobster are delicious alternatives to shrimp and offer a delightful variation of flavors.

→ How can I make this dish gluten-free?

Simply substitute traditional jumbo pasta shells with a gluten-free variety to accommodate dietary needs.

→ What side dishes pair well with these stuffed shells?

Light salads, steamed vegetables, or crusty bread make excellent accompaniments to balance the richness.

→ Can I prepare this dish ahead of time?

You can assemble the shells and refrigerate covered a day in advance. Bake just before serving for best results.

→ How do I prevent the shells from sticking together after boiling?

Drain the shells and toss them lightly with a bit of olive oil to keep them separated and easier to fill.

→ Are there vegetarian variations for this dish?

Omit the shrimp and add sautéed spinach, mushrooms, or sun-dried tomatoes to the cheese mixture for a vegetarian version.