Introduction
Oh, remember those cozy nights in, the kind where the aroma of something delicious just fills the entire house and makes you feel instantly at home? Well, get ready to recreate that magic, because today we’re diving into a recipe that’s pure comfort in a bite: Cheesy Shrimp Alfredo Stuffed Shells! This dish is surprisingly simple to whip up, making it perfect for a weeknight family dinner or even a casual gathering with friends. It’s the kind of meal that wraps you up in a warm hug, and the best part? It’s incredibly forgiving, so don’t worry if you’re new to the kitchen!
Why You’ll Love This Recipe
- Fast: Even with cooking the shells, this comes together quicker than you might think!
- Easy: Seriously, the steps are straightforward, making it a joy to prepare.
- Giftable: Bake it in a nice dish and give it as a thoughtful meal for a friend or neighbor.
- Crowd-pleasing: Who can resist creamy Alfredo, tender shrimp, and cheesy pasta? It’s a guaranteed hit!
Ingredients
Let’s gather our goodies! Here’s what you’ll need for these amazing stuffed shells:
- 18-20 jumbo pasta shells: These are the perfect little edible boats to hold all that delicious filling!
- 10 oz cooked shrimp, chopped: Use your favorite cooked shrimp – peeled, deveined, and then chopped into bite-sized pieces.
- 1 tbsp butter: Just a little to get things started with that glorious garlic.
- 3 cloves garlic, minced: Because garlic is the foundation of so much good flavor!
- 1 cup ricotta cheese: This adds a wonderful creaminess to our filling.
- 1 cup shredded mozzarella cheese, plus extra for topping: The king of meltiness! We want plenty of that gooey, stretchy cheese.
- ½ cup grated Parmesan cheese: For that salty, nutty depth of flavor.
- 1 egg (optional): This helps bind the filling together, but it’s totally fine if you skip it!
- 2 cups Alfredo sauce: Your favorite store-bought or homemade Alfredo sauce.
- Salt: To bring out all the delicious flavors.
- Pepper: A little kick to balance the richness.
- Pinch of chili flakes (optional): If you like a tiny hint of warmth, these are perfect!
- Chopped fresh parsley, for garnish: To add a pop of color and freshness at the end.
How to Make It
Alright, let’s get cooking! Grab your apron and let’s dive in:
- First things first, preheat your oven to 375°F (190°C). This ensures everything gets nice and bubbly when it’s baking.
- Now, let’s get those jumbo pasta shells ready. Cook them according to the package directions until they’re just tender (that’s “al dente”). Once they’re done, drain them and give them a quick rinse with cold water. This stops them from cooking further and makes them easier to handle.
- In a nice, big bowl, it’s time to mix up our amazing filling! Gently combine the chopped shrimp, creamy ricotta cheese, ½ cup of the shredded mozzarella, the grated Parmesan cheese, and the egg (if you’re using it). Give it a good season with salt, pepper, and a pinch of chili flakes if you’re feeling a little spicy. Mix everything together until it’s well combined.
- Grab your 9×13 inch baking dish. Spread about ½ cup of your Alfredo sauce on the bottom. This creates a lovely, creamy bed for our shells.
- Now for the fun part! Carefully stuff each of those cooked pasta shells with a generous amount of our shrimp and cheese mixture. Don’t be shy – pack them in there!
- Arrange the stuffed shells in a single layer in your prepared baking dish. Make sure they’re nestled in nicely.
- Pour the rest of your Alfredo sauce all over the top of the stuffed shells. Let it cascade down and fill all those little nooks and crannies.
- Sprinkle that extra mozzarella cheese all over the top. We want a nice, golden, bubbly cheese blanket!
- Cover the baking dish snugly with aluminum foil. This helps everything cook evenly and prevents the cheese from burning too quickly.
- Pop it into your preheated oven and bake for 20 minutes.
- After 20 minutes, carefully remove the foil. Let the magic happen for another 10-15 minutes, or until that mozzarella cheese is beautifully melted, golden, and gloriously bubbly.
- Once it’s out of the oven and looking irresistible, sprinkle with fresh chopped parsley for a little burst of green and freshness.
- Serve hot and get ready for the happy sighs!
Substitutions & Additions
The beauty of cooking is making it your own! Here are a few ideas:
- No Shrimp? No Problem! Cooked chicken, crab meat, or even some sautéed mushrooms would be delicious in place of shrimp.
- Veggies Galore: Feel free to stir in some finely chopped spinach, sautéed mushrooms, or sun-dried tomatoes into the filling for extra flavor and nutrition.
- Spice it Up: If you love heat, add a bit more chili flakes, or even a dash of cayenne pepper to the filling.
- Creamier Sauce: If you like your Alfredo extra rich, you can add a splash of heavy cream to the sauce before pouring it over the shells.
Tips for Success
A few little tricks to make these stuffed shells absolutely perfect:
- Don’t Overcook the Shells: You want them al dente, as they’ll continue to cook in the oven. Mushy shells are no fun!
- Rinse Them Well: Rinsing the cooked shells with cold water stops the cooking process and makes them easier to stuff without tearing.
- Sauce Consistency: If your Alfredo sauce is a little too thick, you can thin it out with a tablespoon or two of milk or pasta water.
- Prep Ahead: You can assemble the entire dish (up to step 8) a day in advance. Cover it tightly and refrigerate. You might need to add a few extra minutes to the covered baking time when you’re ready to cook.
How to Store It
Got leftovers? Lucky you! These Cheesy Shrimp Alfredo Stuffed Shells reheat beautifully.
- In the Refrigerator: Let the dish cool completely, then cover it tightly with plastic wrap or transfer portions to an airtight container. They should stay fresh in the fridge for about 3-4 days.
- Reheating: For best results, reheat individual portions in the microwave or oven until heated through. If reheating a larger portion, you might want to cover it with foil for the first part of the reheating to prevent the cheese from getting too brown.
FAQs
Got a question? We’ve got an answer!
Q: Can I make this dairy-free?
A: While it would change the classic flavor, you could try using dairy-free ricotta and mozzarella alternatives, and a dairy-free Alfredo sauce. It would be a different, but still delicious, vegan-friendly meal!
Q: My shells are tearing when I stuff them. What am I doing wrong?
A: Make sure you’re cooking the shells until they are al dente and not overcooked. Rinsing them with cold water also makes them more pliable and less likely to tear. Gently stuffing them is key!
Q: Can I freeze these stuffed shells?
A: Yes, you can! Assemble the dish as directed but don’t bake it. Cover it tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, possibly adding a little extra baking time.
Cheesy Shrimp Alfredo Stuffed Shells
Equipment
- 9x13 inch baking dish
- Large bowl
- aluminum foil
Ingredients
Main ingredients
- 20 jumbo pasta shells 18-20 count
- 10 oz cooked shrimp chopped, peeled, deveined
- 1 tbsp butter
- 3 cloves garlic minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese plus extra for topping
- 0.5 cup grated Parmesan cheese
- 1 egg optional
- 2 cups Alfredo sauce store-bought or homemade
- salt
- pepper
- chili flakes optional, pinch
- chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water.20 jumbo pasta shells
- In a large bowl, combine chopped shrimp, ricotta cheese, ½ cup mozzarella cheese, Parmesan cheese, and egg (if using). Season with salt, pepper, and chili flakes (if desired). Mix well.20 jumbo pasta shells
- Spread about ½ cup of Alfredo sauce on the bottom of a 9x13 inch baking dish.20 jumbo pasta shells
- Stuff each cooked pasta shell generously with the shrimp and cheese mixture.20 jumbo pasta shells
- Arrange the stuffed shells in a single layer in the baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells.20 jumbo pasta shells
- Sprinkle the extra mozzarella cheese over the top.20 jumbo pasta shells
- Cover the baking dish with aluminum foil.20 jumbo pasta shells
- Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, golden, and bubbly.
- Sprinkle with fresh chopped parsley before serving.20 jumbo pasta shells
- Serve hot.