Creamy Shrimp Stuffed Shells

Creamy Shrimp Stuffed Shells

This recipe is for a delicious and satisfying dish perfect for a comforting family meal.

Ingredients:

• For the Pasta Shells:

  • 1 (16-ounce) box jumbo pasta shells
  • Salt

• For the Shrimp Filling:

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined (roughly chopped)
  • 1 (15-ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste

• For the Creamy Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, until al dente. Drain the pasta shells and rinse under cold water to stop the cooking process. Lightly coat the shells with olive oil to prevent sticking.

2. Prepare the Shrimp Filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the chopped shrimp and cook until pink and opaque, about 3-4 minutes. Remove the skillet from the heat and let cool slightly.

3. Assemble the Filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, parsley, thyme, salt, and pepper. Add the cooked shrimp and stir to combine.

4. Make the Creamy Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk, a little at a time, until the sauce thickens and becomes smooth. Stir in the mozzarella cheese, Parmesan cheese, nutmeg, salt, and pepper.

5. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

6. Stuff the Shells: Spoon the shrimp filling into each cooked pasta shell. Arrange the stuffed shells in the prepared baking dish.

7. Bake: Pour the creamy sauce over the stuffed shells. Bake for 20-25 minutes, or until the sauce is bubbly and the filling is heated through.

8. Serve: Garnish with fresh parsley and additional Parmesan cheese (optional). Serve immediately and enjoy!

Tips:

• For a richer flavor, use a combination of cream cheese and ricotta cheese in the filling.
• You can add other vegetables to the filling, such as chopped spinach or mushrooms.
• If you don’t have fresh herbs, you can substitute 1 teaspoon of dried parsley for the fresh parsley.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
• To freeze the stuffed shells, assemble them completely and bake for 15 minutes. Let them cool completely, then cover the baking dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through.