Creamy Garlic Shrimp Stuffed Shells
Creamy garlic shrimp stuffed shells baked with Parmesan, mozzarella, and juicy shrimp for an easy, comforting dinner.
Categories: PASTA
Ingredients
- 20 jumbo conchiglioni pasta shells
- 1 lb large shrimp, peeled, deveined, and chopped if very large
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- ¼ cup reserved pasta water
Cooking Instructions
-
01
Preheat the oven to 375u00b0F (190u00b0C) and lightly grease a large white oval baking dish.
-
02
Cook the jumbo shells in salted boiling water until just al dente. Drain and reserve u00bc cup of the pasta water.
-
03
Heat the olive oil and butter in a large skillet over medium heat. Add the shrimp, paprika, salt, and black pepper. Cook for about 2u20133 minutes per side, until pink and lightly golden. Remove from the heat.
-
04
In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant.
-
05
Reduce the heat to low. Add the cream cheese and heavy cream, stirring until smooth and creamy.
-
06
Stir in the Parmesan, Italian seasoning, and reserved pasta water. Continue stirring until you have a rich, silky garlic-Parmesan sauce.
-
07
Fold about half of the cooked shrimp into the creamy sauce. Keep the remaining shrimp for topping.
-
08
Spoon a little sauce into the bottom of the baking dish. Arrange the cooked shells snugly inside the dish, opening them upward.
-
09
Generously fill each shell with the creamy shrimp mixture. Spoon the remaining sauce over and around the shells.
-
10
Top each shell with the remaining shrimp and sprinkle evenly with mozzarella.
-
11
Bake uncovered for 18u201322 minutes, until bubbling and golden around the edges. For extra browning, broil for 1u20132 minutes at the end, watching closely.
-
12
Let the pasta rest for 5 minutes, then garnish with fresh parsley and a little cracked black pepper.
Chef notes
- Don’t overcook the pasta shells — cook them just until al dente so they stay firm enough to stuff. - Pat the shrimp dry before cooking to help them brown nicely and prevent excess water from thinning the sauce. - Cook the shrimp briefly — overcooked shrimp can become rubbery, especially after baking. - Make the garlic cream sauce thick and flavorful so it coats the shells without becoming watery during baking. - Add a generous layer of cheese on top and bake until bubbling and lightly golden for the perfect finishing touch.
