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Cheesy Shrimp Stuffed Shells with Alfredo Sauce

These cheesy shrimp stuffed shells are filled with seasoned shrimp, ricotta, mozzarella, Parmesan, and fresh parsley, then baked in creamy Alfredo sauce until bubbling and golden. This comforting seafood pasta bake serves six and is perfect for sharing.
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Prep Time 35 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 24 jumbo pasta shells, to yield about 20 usable shells
  • Salt, for the pasta water
  • 1 tbsp olive oil
  • 1 lb raw shrimp, peeled, deveined, tails removed, and chopped
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 cup low-moisture mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 1 large egg, lightly beaten
  • 2 tbsp fresh parsley, chopped
  • 24 oz thick Alfredo sauce, about 3 cups
  • 2 to 4 tbsp whole milk, only as needed
  • 1 cup low-moisture mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, finely grated
  • 1 tbsp fresh parsley, chopped

Equipment

  • large pot
  • Colander
  • large skillet
  • large mixing bowl
  • 9 x 13-inch baking dish
  • aluminum foil
  • Spoon or 1/4-cup scoop

Method
 

  1. Cook the pasta shells 2 minutes less than the package directions. Drain, rinse briefly, toss with olive oil, and lay flat.
  2. Preheat the oven to 375°F. Loosen the Alfredo sauce with milk if needed, then spread 1 cup in a 9 x 13-inch baking dish.
  3. 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. Mix the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, and 2 tablespoons parsley. Gently fold in the cooled shrimp mixture.
  5. Spoon about 1/4 cup of filling into each shell. Arrange about 20 stuffed shells over the Alfredo sauce.
  6. Spoon the remaining Alfredo sauce over and around the shells. Add the remaining mozzarella and Parmesan. Cover loosely and bake for 18 minutes.
  7. Uncover and bake for 8 to 12 minutes, until bubbling, melted, and fully heated through.
  8. Let the shrimp stuffed shells rest for 10 minutes. Finish with parsley and spoon the creamy Alfredo sauce over each serving.

Notes

Cook the pasta shells 2 minutes less than the package directions so they remain firm enough to fill and continue cooking in the oven.
Cook the shrimp only until the edges begin to turn pink because they will finish cooking while the shells bake.
Let the shrimp mixture cool for 10 minutes before folding it into the ricotta filling.
Use only enough milk to loosen the Alfredo sauce if it is too thick to spread easily.
Cover the baking dish loosely during the first part of baking to keep the shells moist.
Let the finished shells rest for 10 minutes before serving so the filling and sauce can settle.
The recipe uses 24 shells to provide about 20 intact shells for filling.