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Creamy Shrimp Alfredo Stuffed Shells Recipe

Creamy Shrimp Alfredo Stuffed Shells

A comforting plate of stuffed shells filled with creamy shrimp Alfredo—perfect for a hearty and satisfying meal without spending all day in the kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Shells
  • 1 lb shrimp peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing bowl

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Cook the jumbo pasta shells according to package instructions until al dente. Drain them and set aside to cool a bit.
  3. Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant.
  4. Step 4: Add the shrimp to the skillet, season with salt, pepper, and Italian seasoning, and cook until the shrimp are pink and cooked through, about 3-4 minutes.
  5. Step 5: Stir in the heavy cream and Alfredo sauce, mixing well. Once combined, remove from heat.
  6. Step 6: In a mixing bowl, combine the cooked shrimp mixture with half of the mozzarella cheese and half of the Parmesan cheese.
  7. Step 7: Stuff each cooked pasta shell with the shrimp and cheese mixture and place them in a greased baking dish.
  8. Step 8: Pour any remaining sauce over the stuffed shells and sprinkle the rest of the mozzarella and Parmesan cheese on top.
  9. Step 9: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  10. Step 10: Garnish with chopped parsley before serving. Enjoy your delicious creation!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stuffed shells before baking.