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Garlic Shrimp Stuffed Shells
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Garlic Shrimp Stuffed Shells

55 minServes 5Nutri-Score C€€
from @shewillevolve9 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • jumbo pasta shells (boiled until al dente)Grains250 g
  • shrimp (peeled and deveined)Fish400 g
  • butterDairy30 g
  • garlic (minced)Produce3 pieces
  • sun-dried tomato oilPantry15 ml
  • garlic marinara sauce (about 3/4 of a jar)Pantry500 g
  • parsley (chopped)Produce3 g
  • creamDairy240 ml
  • ricottaDairy425 g
  • spinach (chopped)Produce30 g
  • mozzarella (shredded, divided)Dairy200 g
  • sun-dried tomatoes (diced)Pantry60 g
  • red pepper flakesSpices2 g
  • parmesan (grated)Dairy30 g

per serving

Nutrition

518kcal

Carbs
42 g
Proteins
29 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Baking dish
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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