Creamy Garlic Shrimp Stuffed Shells

Jumbo pasta shells stuffed with a rich shrimp, ricotta, and three-cheese filling, then baked in a silky garlic cream sauce until golden and bubbly. This is the kind of cozy, crowd-pleasing dinner that looks impressive but comes together with simple pantry staples and a handful of fresh shrimp.

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More Pasta Bakes You’ll Love

If you love comforting baked pasta dishes like this one, you’ll also want to try a classic Chicken Alfredo Bake, a simple Baked Ziti, or a Spinach and Cheese Stuffed Shells for a vegetarian twist.

What Are Stuffed Shells?

Stuffed shells are jumbo pasta shells (conchiglioni) that are boiled until just tender, filled with a creamy cheese-based mixture, then baked in sauce until hot and bubbly. Traditionally they’re filled with ricotta and topped with marinara, but this version swaps in a garlic cream sauce and folds tender shrimp right into the filling for a seafood spin on the classic. You can use the same method with jumbo shells, manicotti, or even large tubes of pasta like cannelloni.

Why You’ll Love This Recipe

This dish takes the cozy comfort of a classic baked pasta and gives it a seafood upgrade. The shrimp cooks gently inside the shells as they bake, staying tender and juicy, while the garlic cream sauce ties everything together with a rich, savory flavor. It’s special enough for a dinner party but easy enough for a weeknight when you want something a little more indulgent.

Ingredients for Shrimp Stuffed Shells

For the Shells

• 20 jumbo pasta shells

For the Shrimp Filling

• 1 lb raw shrimp, peeled, deveined, and chopped
• 15 oz ricotta
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 egg
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped parsley

For the Garlic Cream Sauce

• 3 tbsp butter
• 3 garlic cloves, minced
• 2 tbsp flour
• 1½ cups heavy cream
• 1 cup whole milk
• ¾ cup grated Parmesan
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

For the Topping

• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• Parsley, for finishing

How to Make Creamy Garlic Shrimp Stuffed Shells

1️⃣ Cook the Shells Boil the jumbo pasta shells until just al dente — you want them slightly firmer than usual since they’ll continue cooking in the oven. Drain and lay them flat on a sheet pan so they don’t stick together while you prep the filling.

2️⃣ Make the Shrimp Filling In a large bowl, mix the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, paprika, salt, black pepper, and 1 tablespoon of parsley until smooth. Fold in the raw chopped shrimp until evenly distributed.

3️⃣ Make the Garlic Cream Sauce Melt the butter in a saucepan over medium-low heat. Add the garlic and cook for about 20 seconds, just until fragrant. Whisk in the flour and cook for 1 minute to remove the raw flour taste.

4️⃣ Finish the Sauce Slowly whisk in the heavy cream and whole milk, a little at a time, to keep the sauce smooth. Stir in the Parmesan, garlic powder, onion powder, salt, and pepper, and continue whisking until the sauce is silky and lightly thickened.

5️⃣ Assemble the Shells Preheat the oven to 375°F. Spread a thin layer of the garlic cream sauce in the bottom of a greased 9×13-inch baking dish. Fill each cooked shell with the shrimp mixture and arrange them seam side up in the dish.

6️⃣ Add Sauce and Cheese Spoon the remaining garlic cream sauce evenly over and around the stuffed shells. Sprinkle the mozzarella and Parmesan over the top.

7️⃣ Bake Until Bubbly Cover the dish loosely with foil and bake for 15 minutes. Uncover and bake for another 3 to 5 minutes, until the sauce is bubbly and the shrimp are fully opaque and cooked through.

8️⃣ Rest and Serve Let the shells rest for 5 minutes before serving — this helps the sauce set slightly and makes serving easier. Sprinkle with fresh parsley and serve warm.

Can You Make Shrimp Stuffed Shells Ahead of Time?

Yes. Assemble the shells completely, cover tightly, and refrigerate for up to 24 hours before baking. When ready to cook, add a few extra minutes to the covered baking time since the dish will be starting cold. You can also bake it fully, then cover and refrigerate leftovers for up to 3 days — reheat covered in a 350°F oven until warmed through, adding a splash of milk or cream if the sauce needs loosening.

Creamy Garlic Shrimp Stuffed Shells

Tender jumbo shells filled with creamy shrimp, ricotta, Parmesan, and mozzarella, then baked in a rich garlic cream sauce until bubbly and golden.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian-American

Ingredients Method

Ingredients

  

For the Shells

• 20 jumbo pasta shells

For the Shrimp Filling

• 1 lb raw shrimp peeled, deveined, and chopped
• 15 oz ricotta
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 egg
• 4 cloves garlic minced
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

For the Garlic Cream Sauce

• 3 tbsp butter
• 3 cloves garlic minced
• 2 tbsp flour
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste

For the Topping

• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Parsley for finishing

Method

 

1. Boil the jumbo pasta shells until just al dente. Drain and lay them flat so they do not stick together.
2. Mix the ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, paprika, salt, black pepper, and 1 tbsp parsley. Fold in the raw chopped shrimp.
3. Melt the butter in a saucepan over medium-low heat. Add the garlic and cook for 20 seconds. Whisk in the flour for 1 minute.
4. Slowly add the heavy cream and whole milk, then stir in the Parmesan, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
5. Heat oven to 375°F. Spread a little sauce in a greased 9×13 inch baking dish. Fill the shells with the creamy shrimp mixture and place them seam side up in the dish.
6. Spoon the remaining garlic cream sauce over and around the shrimp stuffed shells. Top with mozzarella and Parmesan.
7. Cover loosely with foil and bake for 15 minutes. Uncover and bake for 3 to 5 minutes more, until bubbly and the shrimp are fully opaque.
8. Let the stuffed shells rest for 5 minutes, then sprinkle with parsley. Serve warm.

Tips for the Best Shrimp Stuffed Shells

1. Slightly undercook the pasta shells so they don’t turn mushy after baking.
2. Chop the shrimp into small, even pieces so every bite of filling has some.
3. Whisk the cream sauce constantly while adding the milk to avoid lumps.
4. Don’t overfill the shells — a heaping tablespoon per shell is plenty.
5. Spreading sauce on the bottom of the dish first prevents the shells from sticking or drying out.
6. Use freshly grated Parmesan for the smoothest, best-melting sauce.
7. Cover with foil while baking to keep the shrimp tender and prevent the top from over-browning too fast.
8. Let the dish rest before serving so the sauce isn’t runny on the plate.
9. Leftover raw shrimp can be swapped for pre-cooked shrimp — just reduce the final uncovered bake time slightly.
10. A pinch of red pepper flakes in the sauce adds a nice gentle heat if you like a little kick.

What to Serve with Shrimp Stuffed Shells

This dish pairs beautifully with a simple green salad, garlic bread for soaking up extra sauce, or roasted or steamed vegetables like broccoli or asparagus to balance out the richness.

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