Shrimp Alfredo Stuffed Pasta Shells

• 12 oz pasta shells
• 1 lb shrimp, peeled and deveined
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 4 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1/4 tsp nutmeg

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain and set aside.
3. 3 In a large skillet, heat olive oil and butter over medium heat. Add shrimp, garlic, salt, black pepper, and red pepper flakes; cook until shrimp are pink and cooked through.
4. 4 In a saucepan, combine heavy cream, Parmesan, nutmeg, and a pinch of salt; cook over medium heat until thickened.
5. 5 Stir mozzarella into the alfredo sauce until melted and smooth.
6. 6 Stuff each pasta shell with the alfredo mixture.
7. 7 Arrange stuffed shells in a baking dish, top with shrimp and any remaining sauce.
8. 8 Bake for 20 minutes, or until bubbly and lightly browned.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Skillet
• Saucepan

Variations

• Add spinach or sun-dried tomatoes to the alfredo mixture for extra flavor.

Substitutions

• Substitute shrimp with chicken or skip the meat entirely for a vegetarian option.

Pairings

• Pairs wonderfully with a crisp Chardonnay.

Nutrition

Tips

• For an extra cheesy layer, sprinkle some Parmesan on top before baking.
• If making ahead, assemble and refrigerate before baking an extra 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F for 30 minutes, followed by 10 minutes uncovered.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.

FAQ