Irresistible Shrimp Stuffed Shells in Just 30 Minutes

Oh my gosh, you have to try these shrimp stuffed shells! They’re my go-to when I want to impress guests but don’t want to spend all day in the kitchen. I’ve been making seafood pasta bakes for years, and this version with jumbo shells stuffed with cheesy shrimp and smothered in garlic Alfredo sauce always disappears first at potlucks. The secret? Using fresh shrimp and that perfect blend of ricotta and mozzarella that gets all bubbly in the oven. Trust me, one bite of these creamy, garlicky shells and you’ll understand why this recipe never leaves my regular rotation.

Oh, you have to try these shrimp stuffed shells—they’re my go-to when I want to impress without stressing! Picture this: jumbo pasta shells stuffed with a creamy, cheesy shrimp filling, all smothered in the dreamiest garlic Alfredo sauce. It’s the kind of dish that makes everyone at the table go quiet for a second, then immediately ask for seconds. I’ve been making seafood pasta bakes for years, and this one? It’s the star. Perfect for date nights, family dinners, or when you just need a little indulgence. Trust me, once you taste that first bite—rich, garlicky, with just the right amount of shrimp—you’ll understand why it’s my forever favorite.

Why You’ll Love These Shrimp Stuffed Shells

Listen, these aren’t just any stuffed shells—they’re little pockets of joy! Here’s why they’ll become your new obsession:

• Crazy flavorful: That garlic Alfredo sauce? It’s like a warm hug for your taste buds.
• Perfect for crowds: I’ve lost count of how many potlucks I’ve brought these to—they always vanish first.
• Easier than you think: Don’t let the fancy look fool you. If you can boil pasta, you can make this.
• Cheese + shrimp magic: The ricotta-mozzarella mix with juicy shrimp is a combo I dream about.

Seriously, one bite and you’ll be hooked. My husband still jokes I should open a restaurant just to sell these!

The Magic Ingredients for Shrimp Stuffed Shells

Okay, let’s talk ingredients—because great stuffed shells start with great stuff! Here’s what you’ll need, grouped so you don’t miss a thing while prepping (trust me, I’ve learned this the hard way after forgetting garlic one too many times).

For the Shells & Filling:

• 20-24 jumbo pasta shells (look for the ones labeled “extra large” – they’re perfect for stuffing)
• 1 lb fresh shrimp, peeled, deveined, and chopped into bite-sized pieces (none of that rubbery stuff!)
• 1 tbsp olive oil for sautéing
• 3 cloves garlic, minced (measure with your heart, but this is my sweet spot)

The Cheesy Goodness:

• 1 cup ricotta cheese (whole milk for extra creaminess)
• 1 1/2 cups shredded mozzarella, divided (we’ll use some in the filling, some for topping)
• 1/2 cup grated Parmesan, plus extra for sprinkling (because can you ever have too much?)
• 1 large egg (this binds everything together beautifully)

Alfredo Sauce Components:

• 3 tbsp unsalted butter (real butter only – Grandma would approve)
• 3 more garlic cloves, minced (yes, we’re doubling down on garlic!)
• 2 tbsp all-purpose flour for thickening
• 2 cups half-and-half (or mix 1 cup heavy cream + 1 cup milk if that’s what you’ve got)

See? Nothing too crazy, just good, honest ingredients that come together in the most magical way. Now let’s get cooking!

How to Make Shrimp Stuffed Shells

Alright, let’s get to the fun part—bringing these beauties to life! I’ll walk you through each step like I’m right there in your kitchen (maybe pretend I’m sipping wine while we cook?). First things first: preheat that oven to 375°F and grab your favorite 9×13-inch baking dish—give it a light grease so nothing sticks. Now, let’s break it down…

Preparing the Shrimp Filling

In your trusty skillet, heat that olive oil over medium heat. Toss in your chopped shrimp—you’ll know they’re ready when they turn pink, about 1-2 minutes max. Don’t walk away! Shrimp cook fast, and overcooked shrimp are sad shrimp. Throw in the garlic for just 30 seconds until it’s fragrant (oh, that smell!). Now, mix the shrimp with the ricotta, 1 cup mozzarella, Parmesan, egg, and all those herbs. Taste a pinch—you should get little bursts of shrimp in every creamy bite.

Making the Garlic Alfredo Sauce

Here’s where the magic happens! Melt butter in a saucepan, then add garlic until it sizzles (30 seconds—no more or it’ll burn). Whisk in flour like your life depends on it for 1 minute to cook out that raw taste. Now, slowly stream in your half-and-half (or cream-milk mix) and broth while whisking like crazy—this prevents lumps. Let it bubble gently for 3-5 minutes until it coats the back of a spoon. Stir in Parmesan, spices, and a pinch of red pepper if you’re feeling spicy. Taste? Divine.

Assembling and Baking

Spread a cup of sauce in your greased dish—this keeps the shells from sticking. Now, the fun part: stuff each shell with a heaping spoonful of filling (I use my fingers—messy but effective!). Arrange them snugly, then drown them in that glorious sauce. Top with remaining mozzarella and extra Parmesan because… obviously. Bake 20-25 minutes until bubbly, then broil for 1-2 minutes WATCHING CLOSELY until golden. Pro tip: Set a timer for broiling—I’ve learned the hard way that cheese goes from golden to charcoal in seconds!

Tips for Perfect Shrimp Stuffed Shells

After making these shrimp stuffed shells more times than I can count, here are my hard-earned secrets for getting them just right every time:

• Fresh is best: Use fresh shrimp—they have better texture and won’t turn rubbery like frozen ones sometimes can. If you must use frozen, thaw completely and pat dry.
• Undercook those shells: Cook them 1-2 minutes less than the package says—they’ll finish cooking in the oven and won’t get mushy.
• Broil with caution: Stay by the oven when broiling! That cheese topping goes from golden to burnt in what feels like seconds (ask me how I know).
• Boost the flavor: Use seafood stock instead of chicken broth in the Alfredo sauce—it makes the whole dish taste like it came from a fancy restaurant.
• Make ahead magic: Assemble everything except baking up to a day ahead—just cover and refrigerate, then add 5-10 minutes to the baking time.

Follow these little tricks, and you’ll have restaurant-worthy shrimp stuffed shells that’ll have everyone asking for your recipe!

Serving Suggestions for Shrimp Stuffed Shells

Oh, you’re gonna want to do this right! I always serve these shrimp stuffed shells with warm, buttery garlic bread—perfect for soaking up that extra Alfredo sauce. A crisp green salad with lemon vinaigrette cuts through the richness beautifully. And honey? A chilled glass of Pinot Grigio makes this meal feel downright fancy. For weeknights, I’ll sometimes just do the shells with a simple roasted veggie on the side—asparagus or broccoli work great. Honestly though? These shells shine bright enough to stand alone if you’re feeling lazy!

Storing and Reheating Shrimp Stuffed Shells

Here’s the good news—these shells taste almost as amazing leftover as they do fresh! Let them cool completely, then store in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions (wrapped tightly) for up to 2 months. When reheating, skip the microwave—trust me, the oven or toaster oven at 350°F for 15-20 minutes keeps that perfect texture. Just add a splash of milk if the sauce needs loosening. Pro tip: If frozen, thaw overnight in the fridge first for even heating!

Nutritional Information

Now, let’s be honest—these shrimp stuffed shells are pure comfort food, not health food! But here’s the deal: each generous serving (about 4 stuffed shells) comes in around 520 calories with a solid 34g of protein from all that glorious shrimp and cheese. You’re looking at 28g fat (mostly from the rich Alfredo sauce) and 35g carbs. These numbers are estimates, of course—your exact counts might vary based on exact ingredients used. My philosophy? Enjoy every creamy, garlicky bite guilt-free—it’s worth every calorie!

Frequently Asked Questions

Can I use frozen shrimp instead of fresh?
Absolutely! Just make sure to thaw them completely in the fridge overnight and pat them dry with paper towels before cooking. Frozen shrimp can release extra water, so that quick pat-down helps prevent a soggy filling.

What’s the best way to make shrimp stuffed shells ahead?
Oh, I do this all the time! Assemble everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, just add 5-10 extra minutes to account for the cold dish. The sauce might thicken in the fridge—just stir in a splash of milk if needed.

Can I substitute the Alfredo sauce with marinara?
You totally can—it’ll be a different but equally delicious dish! I sometimes do a half-and-half situation where I alternate rows with each sauce. Just know the garlic Alfredo sauce is what makes these shells extra special in my book.

How do I prevent my shells from breaking when stuffing?
Two tricks: First, undercook them slightly (al dente is perfect). Second, handle them gently with a slotted spoon—I like to lay them out on a clean towel so they’re easier to grab. If a few do break? No worries! Just tuck them in with the others—they’ll still taste amazing.

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