Cheesy shells packed with shrimp and rich Alfredo, baked to bubbly, golden perfection for indulgent Italian comfort.
# Components:
→ Pasta
01 - 16 jumbo pasta shells
→ Shrimp Filling
02 - 1 lb medium shrimp, peeled, deveined, chopped
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, chopped
07 - 1 clove garlic, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1 cup freshly grated Parmesan cheese
15 - 1/4 teaspoon black pepper
16 - Pinch of nutmeg (optional)
→ Topping
17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons grated Parmesan cheese
19 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Cook jumbo pasta shells in a large pot of salted boiling water according to package directions until al dente. Drain and set aside to cool slightly.
03 - In a skillet, heat olive oil over medium heat. Add chopped shrimp and minced garlic; sauté for 2–3 minutes until shrimp turns pink. Remove from heat and let cool slightly.
04 - In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped parsley, sautéed shrimp, salt, and pepper. Mix until fully incorporated.
05 - Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute. Stir in heavy cream, bring to a gentle simmer, then add Parmesan cheese, black pepper, and nutmeg. Stir until cheese is melted and sauce is smooth. Remove from heat.
06 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish. Fill each shell generously with the shrimp and cheese mixture, then arrange stuffed shells in the baking dish. Pour remaining Alfredo sauce evenly over the shells. Top with mozzarella and Parmesan cheese.
07 - Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 10–15 minutes, or until bubbly and golden brown.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
