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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
Cook Time 18 minutes
Total Time 38 minutes
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 9x13 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.