Description
Creamy Spinach & Shrimp Stuffed Shells
Ingredients:
For the shells:
12 jumbo pasta shells
1 cup cooked shrimp, chopped
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
1 cup spinach, sautéed and chopped
1/2 cup mozzarella cheese, shredded
1 egg
1 tsp garlic powder
Salt and pepper to taste
For the sauce:
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1/2 tsp Italian seasoning
Salt and pepper to taste
Instructions:
Cook the Pasta:
Boil jumbo shells in salted water until al dente. Drain and let them cool.
Prepare the Filling:
In a bowl, mix ricotta, Parmesan, spinach, shrimp, egg, garlic powder, salt, and pepper. Stir until well combined.
Make the Sauce:
In a saucepan, melt butter over medium heat. Sauté garlic until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and Italian seasoning until the sauce thickens. Season with salt and pepper.
Stuff the Shells:
Fill each shell with the shrimp and spinach mixture. Place the stuffed shells in a baking dish.
Bake:
Pour the cream sauce over the shells and top with shredded mozzarella. Bake at 375°F (190°C) for 20-25 minutes or until bubbly and golden.
Serve:
Garnish with extra Parmesan and fresh parsley. Serve hot!
This decadent dish combines creamy, cheesy goodness with the richness of shrimp—perfect for any special dinner!
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed shells every time. First, preheat your oven to 375°F (190°C). Cook the 12 jumbo shells in well-salted boiling water for one minute less than the package’s al dente time; they will finish cooking in the oven. Drain and arrange them in a single layer on a baking sheet to cool and prevent sticking. For the filling, ensure your spinach is thoroughly sautéed, cooled, and squeezed of excess moisture before chopping. Combine the ricotta, 1/2 cup Parmesan, chopped spinach, chopped shrimp, egg, garlic powder, salt, and pepper in a bowl. Mix gently until just combined to keep the shrimp intact.
For the sauce, melt butter in a saucepan over medium-low heat. Add minced garlic and cook for 60 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Whisk in the 1/4 cup Parmesan and Italian seasoning, continuing to simmer for 3-4 minutes until the sauce coats the back of a spoon. Season to taste. To assemble, use a spoon or piping bag to generously fill each cooled shell. Arrange them snugly in a greased 9×13 baking dish. Pour the cream sauce evenly over the shells, then sprinkle with shredded mozzarella.
Serving Suggestions
These rich and creamy shells pair beautifully with a crisp, acidic side to balance the dish. Serve with a simple arugula salad dressed with lemon vinaigrette, or with roasted asparagus or green beans. For a heartier meal, add a side of garlic bread to soak up the extra sauce. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the seafood and cream flavors perfectly.
How-to Summary
In brief: Cook shells al dente. Mix ricotta, Parmesan, spinach, shrimp, egg, and seasonings for the filling. Create a creamy garlic-Parmesan sauce on the stovetop. Stuff the cooled shells, place in a dish, cover with sauce and mozzarella, and bake at 375°F for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the stuffed shells with sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen shrimp? Absolutely. Thaw frozen shrimp completely in the refrigerator, then pat them dry with paper towels before chopping and adding to the filling.
Is there a substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Full-fat coconut milk is a non-dairy alternative.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I add other ingredients to the filling? Certainly. Drained artichoke hearts, crab meat, or finely chopped sun-dried tomatoes are excellent additions for extra flavor.
Common Mistakes to Avoid
Avoid overcooking the pasta shells initially, as they will become mushy after baking. Ensure the spinach is thoroughly dried after sautéing to prevent a watery filling. Do not bring the cream sauce to a rolling boil, as it may separate; maintain a gentle simmer. Finally, let the stuffed shells rest for 5-10 minutes after baking before serving. This allows the filling to set, making them easier to serve.
Conclusion
Creamy Spinach & Shrimp Stuffed Shells are an impressive yet approachable meal perfect for entertaining or a special family dinner. By following this enhanced guide, avoiding common pitfalls, and utilizing the provided tips for preparation and serving, you are guaranteed a restaurant-quality result. This dish masterfully combines tender pasta, a savory seafood filling, and a luxuriously creamy sauce for a truly memorable dining experience.