Cheesy Shrimp Stuffed Shells with Alfredo Sauce

These stuffed shells are pure comfort food with a seafood twist. Jumbo pasta shells get filled with a creamy ricotta, mozzarella, and Parmesan mixture folded with seasoned shrimp, then baked in a rich Alfredo sauce until bubbling and golden. It’s the kind of baked pasta dinner that’s perfect for feeding a crowd or meal prepping for the week.

Why You’ll Love This Recipe

• A cheesy shrimp twist on classic stuffed shells. Ricotta and Parmesan meet seasoned shrimp for a rich, satisfying filling.
• Baked in Alfredo sauce. Every shell gets coated in creamy sauce, both underneath and on top.
• Great for a crowd. Yields about 20 stuffed shells, perfect for family dinners or entertaining.
• Make-ahead friendly. Assemble in advance and bake when ready to serve.

Ingredients

For the Pasta

• 24 jumbo pasta shells, to yield about 20 usable shells
• Salt, for the pasta water
• 1 tbsp olive oil

For the Shrimp Filling

• 1 lb raw shrimp, peeled, deveined, tails removed, and chopped
• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 15 oz whole milk ricotta cheese
• 1 cup shredded low-moisture mozzarella cheese
• ½ cup finely grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley

For the Sauce and Topping

• 24 oz thick Alfredo sauce, about 3 cups
• 2 to 4 tbsp whole milk, only as needed
• 1 cup shredded low-moisture mozzarella cheese
• ¼ cup finely grated Parmesan cheese
• 1 tbsp chopped fresh parsley

How to Make Cheesy Shrimp Stuffed Shells with Alfredo Sauce

1. Cook the shells. Cook the pasta shells 2 minutes less than package directions. Drain, rinse briefly, toss with olive oil, and lay flat.

2. Prepare the sauce. Preheat your oven to 375°F. Loosen the Alfredo sauce with milk if needed, then spread 1 cup in a 9×13-inch baking dish.

3. Start the shrimp. Melt the butter over medium heat. Add the shrimp, garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 45 to 60 seconds, until only the edges turn pink. Cool for 10 minutes.

4. Make the filling. Mix the ricotta, 1 cup mozzarella, ½ cup Parmesan, egg, and 2 tbsp parsley. Gently fold in the cooled shrimp mixture.

5. Fill the shells. Spoon about ¼ cup filling into each shell. Arrange about 20 stuffed shells over the Alfredo sauce.

6. Sauce and bake. Spoon the remaining Alfredo sauce over and around the shells. Add the remaining mozzarella and Parmesan. Cover loosely and bake for 18 minutes.

7. Finish uncovered. Uncover and bake for 8 to 12 minutes, until bubbling, melted, and fully heated through.

8. Rest and serve. Let the shrimp stuffed shells rest for 10 minutes. Finish with parsley and spoon the creamy Alfredo sauce over each serving.

Tips for the Best Shrimp Stuffed Shells

• Undercook the pasta shells slightly. Cooking them 2 minutes less than the package directs keeps them from getting mushy after baking.
• Cool the shrimp before mixing. Adding warm shrimp to the ricotta mixture can cause the egg to start cooking prematurely, so let it cool for 10 minutes first.
• Don’t overcook the shrimp in the initial sear. They’ll finish cooking in the oven, so just getting the edges pink is enough.
• Cover loosely for the first bake, then uncover. This helps everything heat through evenly before letting the top turn golden and bubbly.

What to Serve with Shrimp Stuffed Shells

A simple green salad and garlic bread round out this rich, creamy dish nicely. Since the shells and sauce are hearty on their own, keeping the sides light works best.

Frequently Asked Questions