Garlicky Shrimp Manicotti Recipes

SIMPLE GARLIC SHRIMP

Steps:

• Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
• Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
• Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
• Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
• Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
• Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

SHRIMP MANICOTTI

Steps:

• 1. Preheat the oven to 325 F
• 2. Take a large pot and fill 2/3 full with water and bring to a boil.
• 3. While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
• 4. Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
• 5. While the oil is heating, chop the shrimp into about 1/4 inch sized pieces. Toss them into the hot skillet and cook them until they are just pink.
• 6. Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
• 7. Place the manicotti shells in the boiling water and cook until al dente. Remove and drain as they finish cooking - it doesn't matter if they get cold.
• 8. As the shrimp cooks through, put them into the bowl with the cheeses.
• 9. Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
• 10. Fill the cooked shells with the mixture.
• 11. Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
• 12. Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
• 13. Place in the oven and cook for 25 to 30 minutes.
• 14. Remove and let sit for 10 to 15 minutes and serve.

SEAFOOD MANICOTTI WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the Manicotti pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta.
• Preheat the oven to 350 degrees F.
• Thaw and drain the frozen organic spinach in a fine mesh colander, then drain excess water off the spinach by placing in a clean dish towel and wringing all water out.
• Prepare the broccolini by cleaning and stripping the leaves from stalks.
• Place the broccolini and thinly sliced garlic in the bottom of a baking dish, lightly drizzle with the extra-virgin olive oil, season with kosher salt, and ground black pepper. Give the broccolini a few turns to evenly coat with the olive oil, arrange the broccolini with the flowers to the outside walls of the dish, alternating right to left for a uniform appearance.
• Clean one pound of shrimp by removing all the shells and mud vein. Finely chop the shrimp into small pieces.
• In a large bowl, gently mix together the ricotta, ½ of a cup of Organic Parmesan shreds, thawed and drained of all water, frozen organic spinach, chopped parsley leaves, chopped crab, kosher salt, fresh ground pepper, the pinch of hot pepper flakes, and 1 egg yolk.
• Gently and patiently fill the Manicotti with the shrimp and cheese mixture and place on top of the bed of broccolini. You can use a small spoon or a freezer bag that has the end cut off to pipe in the manicotti shells.
• Top the filled manicotti with your favorite simple pasta Sauce, and top with the remaining Organic Parmesan shreds
• Bake until bubbly and the top is golden brown, about 20 minutes.
• Garnish with fresh parsley and serve immediately.

SEAFOOD MANICOTTI ALFREDO

Steps:

• Bring large pot of water to boil; add pasta; cook for 7 minutes; drain and place on lightly oiled wax paper or place back into the packaging tray (see recipe notes)
• Finely chop and drain crabmeat and shrimp (see recipe notes)
• Add remaining ingredients into a large bowl; combine well
• Put mixture into plastic bag (or piping bag)
• Fill semi-cooled pasta shells with mixture
• Make the sauce (see below)
• Drizzle a little of the sauce in the baking pan; Place stuffed shells in baking dish
• Drizzle ½ cup of sauce over the pasta; reserve the other ½ for later
• Cover with foil and bake @ 350ºF for 20 minutes
• Remove pasta from oven and drizzle remaining sauce over pasta; serve (See Recipe Notes about Serving the Sauce)
• Melt butter in saucepan on medium low heat
• Add heavy cream and whisk; add garlic powder and nutmeg; whiskParmesan cheese and continue whisking; cook until cheese melts (See Recipe Notes)
• Season to taste with salt and pepper

GARLICKY SHRIMP MANICOTTI

Steps:

• Pre-heat oven to 400°F.
• Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
• Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
• Stir in the parsley and season to taste with pepper; set aside.
• Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
• Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
• Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
• Lay one strip of mozzarella on each over the shrimp mixture.
• With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
• Place seam-side down in your baking dish and repeat with remaining.
• Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
• Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
• Allow to rest 5 minutes before serving.

OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP

Steps:

• Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
• For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
• Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
• Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
• For the Carbonara:.
• Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
• Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
• Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
• Serve with shrimp and scallions.

CHEESY SEAFOOD MANICOTTI

Steps:

• Heat oven to 350°F
• Combine undiluted soup, half-and-half, sour cream, water or broth, and Parmesan cheese in a bowl. Spread about 1 cup into a greased 11" x 7" x 2" baking dish.
• In another bowl, combine egg, 1 cup mozzarella, seafood, cottage cheese, Parmesan cheese, pepper and garlic salt.
• Spread enough sauce in greased (cooking sprayed) baking dish to cover bottom.
• Stuff uncooked manicotti shells with about 1/3 cup of seafood mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella cheese. Sprinkle with chives, if desired.
• Bake, uncovered for 40-45 minutes or until heated through and bubbly.