Shrimp Stuffed Shells Recipes

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CREAMY SEAFOOD-STUFFED SHELLS



Creamy Seafood-Stuffed Shells image

Inspired by my love of lasagna, pasta shells and seafood, I created this recipe that's easy to make but special enough to serve company. I serve it with garlic bread and a salad. -Katie P. Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

24 uncooked jumbo pasta shells
1 tablespoon finely chopped green pepper
1 tablespoon chopped red onion
1 teaspoon plus 1/4 cup butter, divided
2 cans (6 ounces each) lump crabmeat, drained
1 package (5 ounces) frozen cooked salad shrimp, thawed
1 large egg, lightly beaten
1/2 cup shredded part-skim mozzarella cheese
1/4 cup mayonnaise
2 tablespoons plus 4 cups 2% milk, divided
1-1/2 teaspoons seafood seasoning, divided
1/4 teaspoon pepper
1/4 cup all-purpose flour
1/4 teaspoon coarsely ground pepper
1-1/2 cups grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

Nutrition Facts : Calories 448 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 710mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 29g protein.

SHRIMP SCAMPI STUFFED SHELLS



Shrimp Scampi Stuffed Shells image

This Shrimp Scampi Stuffed Shells recipe is a masterpiece you and your family will love. This recipe is fast and easy because of this awesome shortcut.

Provided by Jared Desrosiers

Categories     Dinner

Time 40m

Number Of Ingredients 7

1 box Gorton's Simply Bakes Shrimp Scampi (*use two bags)
12 ounces baby spinach
1 box jumbo shells
16 ounces cottage cheese
24 ounces ricotta cheese
1/2 cup alfredo sauce
1/2 cup mozzarella cheese

Steps:

  • Boil jumbo shells until al dente.
  • Pan fry Shrimp Scampi * see recipe notes if making scampi from scratch.
  • Once done, remove shrimp and set aside.
  • Cook spinach for about 1 minute, set aside off heat.
  • In a large bowl, add half of the shrimp, ricotta cheese, cottage cheese, alfredo sauce, and spinach; mix well.
  • Strain water from pasta shells, and then stuff each with cheese mixture. Add one shrimp to each shell.
  • Line in a casserole pan. I did two layers and topped each with an additional shrimp.
  • Sprinkle with mozzarella cheese.
  • Bake for 30 minutes at 350° f.

Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 54 g, Protein 37 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 752 mg, Fiber 3 g, Sugar 4 g

SHRIMP AND RICOTTA STUFFED JUMBO PASTA SHELLS



Shrimp and Ricotta Stuffed Jumbo Pasta Shells image

Found this in a local grocery store flyer. It was delicious and quite easy to make! Crab could be substituted for the shrimp, I think, and I might try that in future.

Provided by Kathleen Constance

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

24 jumbo pasta shells
300 g cooked shrimp, thoroughly patted dry
1 (500 g) container ricotta cheese
3 tablespoons pesto sauce
2 large eggs, beaten
1/2 cup mozzarella cheese, grated
1 teaspoon all-purpose flour
salt and pepper
1/4 teaspoon ground nutmeg
1 (700 ml) jar red pasta sauce, your choice of flavour
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, freshly grated

Steps:

  • Bring a large pot of salted water to boil. Cook the pasta shells as per the package directions. Drain, reserving 1/4 cup of the cooking liquid. Cool the pasta shells in cold water and drain well again. Set aside.
  • Set 24 of the shrimp aside in a small bowl and refrigerate until needed. Coursely chop the remaining shrimp and place in a medium bowl. Mix in the ricotta, pesto, eggs, 1/2 cup mozzarella cheese, flour, salt, pepper, and nutmeg.
  • Preheat the oven to 350°F Pour the jar of pasta sauce into a large, wide baking dish; stir in the reserved pasta cooking liquid. Spoon the ricotta/shrimp mixture into the pasta shells and set them on top of the pasta sauce. Set a whole shrimp on top of each shell. Sprinkle the shells with the 1 cup mozzarella cheese and the Parmesan cheese. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, or until the tops are golden and the sauce is bubbling.
  • Suggested serving size is 4 shells each.

SEAFOOD ALFREDO STUFFED SHELLS



Seafood Alfredo Stuffed Shells image

It's a perfect union between Seafood Alfredo and Stuffed Shells. Pasta shells stuffed with a mix of shrimp, scallops, crab and cheese, baked in Alfredo sauce.

Provided by lyuba

Categories     dinner     Main Course

Number Of Ingredients 22

12 - 14 cooked jumbo pasta shells
1 tbsp olive oil
2 shallots
1 cup cherry tomatoes (quartered)
2 large cloves of garlic (minced)
5 oz claw crab meat
4 oz small scallops
5 oz shrimp (chopped)
1 tsp lemon juice
salt
1/3 cup diced green onion
1 cup Mozzarella cheese
__
1 tbsp butter
1 1/4 cup heavy cream
1/2 cup sour cream
1 clove of garlic (pressed)
1/4 cup dry Parmesan cheese
1/4 cup fresh grated Parmesan cheese
salt
__
Fresh grated Parmesan for topping

Steps:

  • Cook shells until they are almost done and set aside.
  • Preheat oven to 350 and lightly grease a casserole dish.
  • In a medium mixing bowl, place diced green onion and Mozzarella cheese.
  • In a cooking pan, over medium heat, heat up oil and add diced shallots, chopped tomatoes and minced garlic. Saute veggies until soft and fragrant.
  • Add seafood and mix.
  • Add lemon juice and salt to taste. Cook just until seafood is done (until shrimp are pink and scallops are white). Add veggie/seafood mixture to the mixing bowl. Mix well.
  • You can make Alfredo in the same pan as you cooked seafood.
  • Melt butter in the pan and saute garlic just until fragrant. Add heavy cream and sour cream. Carefully whisk until combined with a silicone covered whisk. Bring to simmer.
  • Add cheeses and some salt, mix well. Simmer for about 5 minutes.
  • Add sauce to the casserole dish.
  • Stuff pasta shells with the seafood mixture and carefully place each in the sauce. You can scoop some sauce over the shells as well.
  • Grate some Parmesan cheese over the top.
  • Bake for 17-20 minutes.

SHRIMP SCAMPI STUFFED SHELLS



Shrimp Scampi Stuffed Shells image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 16 servings (8 servings per pan)

Number Of Ingredients 24

Kosher salt
40 jumbo pasta shells
1/4 cup olive oil
4 tablespoons salted butter
1 teaspoon crushed red pepper flakes
6 cloves garlic, minced
1 medium yellow onion, finely diced
2 pounds peeled and deveined shrimp (21/25 count), chopped
Splash of white wine
1 lemon, juiced
Freshly ground black pepper
Two 8-ounce packages cream cheese, at room temperature
2 cups whole-milk ricotta
1 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 large egg
3 cups grated fresh mozzarella
8 tablespoons (1 stick) salted butter
1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh parsley

Steps:

  • For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
  • Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
  • Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
  • Preheat the oven to 375 degrees F.
  • For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
  • To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
  • For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

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