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Garlic Shrimp Stuffed Shells
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Garlic Shrimp Stuffed Shells

55 minPara 5Nutri-Score C€€
de @shewillevolve9 importaciones0 veces cocinadas
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Ingredientes

5 personas
  • jumbo pasta shells (boiled until al dente)Cereales250 g
  • shrimp (peeled and deveined)Pescado400 g
  • butterLácteos30 g
  • garlic (minced)Frutas y verduras3 piezas
  • sun-dried tomato oilDespensa15 ml
  • garlic marinara sauce (about 3/4 of a jar)Despensa500 g
  • parsley (chopped)Frutas y verduras3 g
  • creamLácteos240 ml
  • ricottaLácteos425 g
  • spinach (chopped)Frutas y verduras30 g
  • mozzarella (shredded, divided)Lácteos200 g
  • sun-dried tomatoes (diced)Despensa60 g
  • red pepper flakesEspecias2 g
  • parmesan (grated)Lácteos30 g

por ración

Nutrición

518kcal

Carbohidratos
42 g
Proteínas
29 g
Grasas
26 g
Adaptar utensilios

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Utensilios

  • Olla
  • Sartén
  • Bol
  • Fuente de horno
  • Horno

paso a paso

Preparación

  1. Boil the shells

    • Bring a large pot of salted water to a boil.
    • Cook the jumbo shells until al dente, then drain and let cool slightly.
    Paso 1

  2. Sauté the shrimp

    • Melt the butter in a frying pan and sauté the shrimp with the garlic until pink and cooked through.
    • Remove the shrimp from the pan and set aside.
    Paso 2

  3. Make the creamy sauce

    • Add the sun-dried tomato oil, garlic marinara and parsley to the pan.
    • Stir in the cream and simmer on low heat.
    Paso 3

  4. Prepare the filling

    • Dice the cooked shrimp.
    • In a bowl, mix the ricotta, shrimp, spinach, half of the mozzarella and the sun-dried tomatoes.
    Paso 4

  5. Assemble the dish

    • Pour part of the sauce into the bottom of a baking dish.
    • Stuff the shells with the ricotta mixture and place them in the dish.
    • Pour the remaining sauce over the shells.
    Paso 5

  6. Top and bake

    • Top with the remaining mozzarella, red pepper flakes and parmesan.
    • Bake at 190 °C until the cheese is melted and bubbling.
    Paso 6
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