Cheesy Shrimp Alfredo Stuffed Shells

👩‍🍳 Instructions

1. Cook the pasta shells:
   Bring a large pot of salted water to a boil and cook the jumbo shells until al dente. Stir occasionally so they don’t stick to each other. Once tender but still firm enough to hold their shape, drain the shells and lay them on a tray to cool slightly, preventing them from sticking together.
2. Sauté the garlic and shrimp:
   In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped cooked shrimp and season lightly with salt and pepper. Cook for another 2–3 minutes to warm the shrimp and infuse them with garlic flavour. Remove from the heat and let the mixture cool slightly before adding it to the cheese filling.
3. Prepare the filling:
   In a mixing bowl, combine the ricotta, mozzarella, parmesan, optional egg, and the shrimp mixture. Stir gently until the filling becomes creamy and evenly blended. The egg, if used, will help the mixture set slightly during baking, while the cheeses provide richness and melt into a cohesive filling.
4. Prepare the baking dish:
   Spread a thin layer of Alfredo sauce across the bottom of a baking dish. This prevents the shells from sticking and ensures that the pasta absorbs flavour as it bakes.
5. Stuff the shells:
   Spoon the shrimp-cheese filling into each shell, filling them generously. Arrange the stuffed shells snugly in the baking dish so they remain upright and evenly coated by the sauce.
6. Add sauce and cheese:
   Pour the remaining Alfredo sauce over the shells, letting it seep between each piece. Sprinkle extra mozzarella over the top for a beautifully melted, golden finish.
7. Bake:
   Bake the dish at 190°C (375°F) for 20–25 minutes, or until the sauce is bubbling, the cheese on top has melted, and the edges begin to turn lightly golden. Allow the shells to rest for a moment after baking so the filling sets slightly and becomes easier to serve.
8. Garnish and serve:
   Top with freshly chopped parsley and a sprinkle of parmesan. Serve warm, when the cheese is at its creamiest and the sauce clings beautifully to each shell.

🍽️ Serving Tip