Shrimp Manicotti Recipes

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SHRIMP MANICOTTI



Shrimp Manicotti image

I made this the other night and my husband loved it. It's a fairly simple recipe and very, very tasty. Placing some bread in the oven to heat during time that the manicotti is sitting after being removed from the oven is a good addition. As well, you could mix a little more olive oil in with the garlic and then put basil,...

Provided by Kilsharion Land

Categories     Seafood

Time 1h

Number Of Ingredients 13

1 qt marinara (i prefer homemade; but, store bought works)
1 1/2 lb shrimp (deveined and peeled)
2 clove garlic
2 Tbsp extra virgin olive oil
1/2 c asiago
1/2 c pecorino romano
1/2 c parmesan
1 c fresh mozzarella
12 manicotti shells
TOPPING CHEESE
1/4 c asiago
1/4 c pecorino romano
1/4 c parmesan

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



Seafood Manicotti with Shrimp image

Seafood Manicotti with Shrimp that's decadently filled to the brim with succulent shrimp, crab, creamy ricotta cheese, Organic Parmesan cheese shreds, organic chopped spinach, and fresh chopped herbs, resting on a bed of broccolini, all covered in a deliciously simple red sauce.

Provided by hmccallum

Categories     Main Course

Time 55m

Number Of Ingredients 16

1 bunch Broccolini (cleaned and stripped of leaves)
4-5 cloves Garlic (thinly sliced)
2 tablespoons Extra-virgin olive oil ( to drizzle)
1-8- ounce Manicotti Pasta Shells (about 12)
2 cups Ricotta Cheese (Organic whole milk )
1 ½ cups Parmesan shreds (Organic)
1-8 ounce package Frozen spinach (thawed and drained)
½ cup parsley leaves (Chopped)
1 pound Raw shrimp (shells removed, cleaned)
8- ounces Lump crab meat (chopped)
¼ teaspoon Kosher salt (+more to season)
¼ teaspoon ground white pepper
1 pinch Red pepper flakes (or to own taste)
1 Egg white
4 cups red pasta sauce
parsley ( for garnish)

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.

Nutrition Facts : Carbohydrate 22 g, Protein 47 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 265 mg, Sodium 2374 mg, Fiber 6 g, Sugar 9 g, Calories 479 kcal, ServingSize 1 serving

GARLICKY SHRIMP MANICOTTI



Garlicky Shrimp Manicotti image

We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti.

Provided by FlemishMinx

Categories     Manicotti

Time 55m

Yield 9 manicotti

Number Of Ingredients 8

1/2 tablespoon olive oil
1 lb raw shrimp, peeled and cut into thirds
1 garlic clove, finely minced
1/8 cup fresh parsley, chopped
fresh ground black pepper
8 ounces mozzarella cheese (fresh or otherwise, but NOT grated)
2 cups marinara sauce (I use my My "base for Everything" Zippy Marinara Sauce)
9 fresh manicotti crepes (I use my Fresh-Made Manicotti or Cannelloni Crepes Shells)

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.

SEAFOOD MANICOTTI ALFREDO



Seafood Manicotti Alfredo image

Flavorful crabmeat and shrimp nestled in pasta with a light Alfredo sauce

Provided by Anecia Hero

Categories     Entree

Time 40m

Number Of Ingredients 16

8 manicotti noodles
½ lb shrimp, drained and chopped
4 ounces crabmeat, drained and chopped
1 whole egg, lightly beaten
1 cup ricotta cheese (, 2% or whole fat)
¼ cup Parmesan cheese (, shredded)
¼ cup Mozzarella cheese (, shredded)
1 tablespoon fresh lemon juice
1 teaspoon Creole seasoning
¼ teaspoon garlic powder ((optional))
½ stick butter
1 cup heavy whipping cream
1¼ cups Parmesan cheese (, shredded)
¼ teaspoon garlic powder
¼ teaspoon ground nutmeg
salt and pepper to taste

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

Nutrition Facts : ServingSize 1 shell, Calories 375 kcal, Carbohydrate 13 g, Protein 20 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 114 mg, Sodium 706 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g

OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP



Olive Garden Manicotti Formaggio With Shrimp image

I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.

Provided by Sierra

Categories     Manicotti

Time 40m

Yield 12 stuffed manicotti shells, 6 serving(s)

Number Of Ingredients 16

1/4 lb shrimp, peeled and deviened
Italian dressing, enough to cover shrimp
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
12 manicotti, cooked and rinsed in cold water
1 cup butter
1/2 teaspoon chopped garlic
3 tablespoons flour
1 cup grated parmesan cheese
4 cups heavy cream
4 cups milk
6 roma tomatoes, diced
6 slices bacon, cut into small pieces
1 bunch scallion

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



Cheesy Seafood Manicotti image

This recipe is adapted from a cheesy chicken manicotti recipe I found somewhere. All of my family really like this served with either a vegetable or a salad and garlic bread.

Provided by Judy Garcia @snflwr8351

Categories     Pasta

Number Of Ingredients 16

SAUCE:
1 box(es) (14) manicotti shells
1 can(s) (10 3/4 oz) cream of potato or cream of shrimp soup, undiluted
1 cup(s) half-and-half
1/2 cup(s) sour cream
1 cup(s) water or seafood stock/broth
1-2 tablespoon(s) grated parmesan cheese
FILLING:
1 large egg
3 cup(s) shredded mozzarella, divided
2 cup(s) cooked seafood (shrimp, scallops, crab), chopped
1/2 cup(s) small-curd cottage cheese
1-2 tablespoon(s) grated parmesan cheese
1/2 teaspoon(s) black pepper
1 teaspoon(s) garlic salt
1 tablespoon(s) minced chives, optional

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.

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