Shrimp Alfredo Stuffed Shells (Print Version)

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.

# Expert Advice:

01 -
  • Easily elevates shrimp and pantry staples into restaurant-worthy comfort food
  • Rich and creamy Alfredo sauce coats every shell for maximum decadence
  • Customizable with favorite add-ins like spinach or sun-dried tomatoes
  • Impressive but very doable even for weeknight dinners
02 -
  • High-protein meal that feels like a treat without being labor intensive
  • Jumbo pasta shells freeze surprisingly well either before or after baking
  • Leftovers make a craveable lunch reheated with a splash of extra milk or cream
  • Shrimp gives a slightly sweet briny punch that always transports me back to summers spent on the coast with my family The ritual of stuffing shells together has become a cherished weekend project that the kids actually beg to help with
03 -
  • Stuff the shells only once they have cooled slightly so they do not tear
  • If the Alfredo sauce gets too thick while assembling just whisk in a splash of warm milk
  • Do not forget to check seasoning in both your filling and sauce before baking

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