Creamy Garlic Shrimp Stuffed Shells

These stuffed shells bring together the irresistible creaminess of ricotta and the savory kick of garlic shrimp, encased in tender pasta and topped with melty mozzarella. The splash of lemon zest and hint of nutmeg make this dish uniquely aromatic and delightfully refreshing.

By Julienne

Cook time: 45 minutes

Servings: 5

Ingredients

• 24 pieces jumbo pasta shells
• 1 pot salted water
• 24 pieces jumbo pasta shells
• 2 tbsp butter
• 4 cloves garlic
• 1 lb shrimp
• 0.5 tsp paprika or Old Bay
• 0 salt
• 0 black pepper
• 1 cup ricotta cheese
• 0.5 cup mozzarella
• 0.25 cup Parmesan
• 2 tbsp parsley
• 0.5 lemon zest
• 3 tbsp butter
• 3 cloves garlic
• 2 tbsp all-purpose flour
• 1.5 cups heavy cream
• 0.5 cup chicken or seafood broth
• 0.5 cup Parmesan
• 0 salt
• 0 black pepper
• 0 nutmeg
• 0.5 cup mozzarella
• 0 Parmesan
• 0 parsley

Instructions

1. Boil jumbo pasta shells in well-salted water until just al dente.
2. Drain cooked shells and lay them on a tray to prevent sticking.
3. Melt butter in a skillet over medium heat.
4. Add minced garlic to the melted butter and sauté for 30 seconds until fragrant.
5. Add shrimp, paprika, salt, and pepper to the skillet. Cook until shrimp are just pink, about 2-3 minutes.
6. In a bowl, mix cooked shrimp with ricotta, mozzarella, Parmesan, parsley, and lemon zest.
7. Melt butter over medium heat in a separate saucepan for the sauce.
8. Add garlic to the butter and sauté for 30 seconds.
9. Whisk in flour, cooking for 1 minute to make a roux.
10. Slowly whisk in heavy cream and broth, simmering until the sauce thickens, about 3-5 minutes.
11. Stir in Parmesan, salt, pepper, and a pinch of nutmeg.
12. Preheat oven to 375°F (190°C).
13. Spread half of the garlic sauce in the bottom of a baking dish.
14. Stuff each shell generously with the shrimp filling and arrange them in the dish.
15. Pour the remaining creamy garlic sauce over the shells.
16. Top with shredded mozzarella and extra Parmesan. Cover with foil and bake for 20 minutes.
17. Uncover and bake for an additional 10 minutes until the top is bubbly and lightly golden.
18. Garnish with chopped parsley and serve hot.