Shrimp Stuffed Shells

Jumbo pasta shells stuffed with ricotta, garlic shrimp, spinach & sweet sun-dried tomatoes, then baked in a creamy rose sauce until perfectly melty.

By @shewillevolve

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 pieces jumbo pasta shells
• 2 tbsp butter
• 20 pieces medium shrimp, peeled & deveined
• 2 tbsp minced garlic
• 1 tbsp oil from sun-dried tomato jar
• 0.75 jar garlic marinara sauce
• 1 cup heavy cream
• 1 tbsp fresh parsley, chopped
• 15 oz ricotta cheese
• 0.5 cup fresh spinach, chopped
• 1 cup shredded mozzarella
• 0.5 cup sun-dried tomatoes, finely diced
• 1 to taste extra mozzarella
• 0.5 tsp crushed red pepper flakes
• 1 to taste parsley
• 1 to taste parsley
• 1 to taste grated parmesan

Instructions

1. Boil 12–15 jumbo shells until just al dente. Drain & set aside.
2. In a skillet, melt 2 tbsp butter and sauté 15–20 medium shrimp with 2 tbsp minced garlic until pink and cooked through (about 2–3 minutes per side). Remove shrimp and let cool slightly, then dice into small pieces.
3. In the same skillet, add 1 tbsp sun-dried tomato oil, ¾ jar garlic marinara sauce (about 18 oz), 1 cup heavy cream & 1 tbsp fresh parsley. Stir and let simmer on low for 3 minutes.
4. In a large bowl, mix 15 oz ricotta, diced shrimp, ½ cup chopped fresh spinach, 1 cup shredded mozzarella, and ½ cup finely diced sun-dried tomatoes.
5. Spread 1 cup of the sauce on the bottom of a baking dish. Stuff each shell with the shrimp mixture and place in the dish. Pour the remaining sauce evenly over the shells.
6. Sprinkle with extra mozzarella, ½ tsp crushed red pepper, and parsley. Cover with foil and bake at 375°F for 15 minutes, until heated through and cheese is melted. Can broil at the end if you want it a golden crust.
7. Garnish with parsley, grated parmesan & enjoy hot.