Shrimp Stuffed Shells

Shrimp Scampi Stuffed Shells

This recipe is a delicious and elegant take on classic shrimp scampi, all wrapped up in jumbo pasta shells.

Ingredients:

• Shells and Shrimp Scampi Filling:
  • 20 jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1/2 cup minced onion
  • 3 minced garlic cloves
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 pound peeled, deveined, and chopped shrimp
  • 1/4 cup dry white wine
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
• Marinara Sauce (optional):
  • 1 (24-ounce) jar your favorite marinara sauce
  • 1/4 cup grated Parmesan cheese

Cooking Guide:

1. Prepare the Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions for al dente (usually around 7-8 minutes). Drain, rinse with cold water, and set aside.

2. Cook the Shrimp Scampi Filling: Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic, cook until softened and translucent, about 3 minutes. Stir in the red pepper flakes (if using) and cook for another 30 seconds.

3. Increase heat to medium-high and add the shrimp. Cook, stirring occasionally, until the shrimp are pink and opaque, about 2-3 minutes. Do not overcook!

4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, for about a minute.

5. In a large bowl, combine softened cream cheese, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Stir in the cooked shrimp and sauce mixture.

6. Assemble and Bake: Preheat oven to 375°F (190°C). Lightly grease a baking dish.

7. Spoon the shrimp scampi filling evenly into each cooked pasta shell. Arrange the stuffed shells in the prepared baking dish.

8. Two Sauce Options:

   • Marinara Sauce: Pour your favorite marinara sauce over the stuffed shells, ensuring they are mostly covered.
   • No Marinara: Simply bake the stuffed shells uncovered.

9. Sprinkle with additional Parmesan cheese (optional). Bake for 20-25 minutes, or until heated through and bubbly.

10. Serve: Let the shells cool for a few minutes before serving. Garnish with fresh parsley (optional).

Tips:

• For a richer flavor, use full-fat cream cheese and ricotta cheese.
• Don’t overcook the shrimp! They will become tough and rubbery.
• If you don’t have white wine, you can substitute chicken broth.
• If you don’t have jumbo pasta shells, you can use large shells or manicotti instead. Just adjust the cooking time accordingly.
• 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.
• Feel free to add other ingredients to the filling, such as chopped sun-dried tomatoes, spinach, or mushrooms.
• For a cheesy crust, sprinkle the top of the stuffed shells with panko breadcrumbs before baking.