Jumbo shells filled with shrimp, ricotta, and mozzarella, baked in a rich Alfredo sauce for an Italian-inspired delight.
# Components:
→ Pasta & Filling
01 - 20 large pasta shells
02 - 1 pound large shrimp, peeled, deveined, and chopped
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, chopped
07 - 1 large egg, lightly beaten
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 1/2 cups heavy cream
14 - 1 cup grated Parmesan cheese
15 - 1/4 teaspoon ground nutmeg
16 - Salt and black pepper, to taste
→ Topping
17 - 1/2 cup shredded mozzarella cheese
18 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Cook pasta shells in a large pot of salted boiling water until al dente. Drain and set aside to cool.
03 - In a medium skillet over medium heat, sauté shrimp with a small drizzle of olive oil until just pink, about 2–3 minutes. Set aside to cool slightly.
04 - In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, egg, garlic, salt, and pepper. Add cooked shrimp and mix well.
05 - Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and simmer for 3 minutes. Stir in Parmesan cheese, nutmeg, salt, and pepper. Cook until sauce thickens, about 3–4 minutes. Remove from heat.
06 - Spread 1/2 cup of the Alfredo sauce over the bottom of the prepared baking dish.
07 - Fill each pasta shell with approximately 2 tablespoons of the shrimp-ricotta mixture and arrange them in the baking dish.
08 - Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle with 1/2 cup of shredded mozzarella cheese.
09 - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the top is golden and bubbling.
10 - Garnish with extra fresh parsley before serving, if desired.
