These Shrimp and Spinach Stuffed Shells are a fun and tasty dish! Large pasta shells are filled with creamy spinach and juicy shrimp, then baked in a yummy sauce. What’s not to love?
I think these stuffed shells are perfect for a cozy dinner. Plus, they look fancy enough to impress friends without being too tricky to make. Who knew pasta could be so elegant? 🍤🌱
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are best for stuffing. If you can’t find them, try jumbo shells or even manicotti. Just make sure they’re big enough to hold filling!
Shrimp: Fresh shrimp adds great flavor, but you can substitute with cooked shrimp for convenience. Canned tuna or chicken could also work if you’re looking for something different!
Spinach: Fresh spinach is sweeter and more vibrant, but frozen spinach is a handy alternative. Just make sure to squeeze out excess water after thawing to avoid a soggy filling!
Cheeses: Ricotta brings creaminess, while mozzarella and Parmesan add flavor. If you want a lighter option, you can use cottage cheese. For a dairy-free version, try nut-based cheeses!
Cream Sauce: Heavy cream offers richness, but you can use half-and-half for a lighter choice or a plant-based milk for a non-dairy version. Alfredo sauce is also delicious!
How Do You Make Sure the Filling is Flavored Just Right?
Getting the filling’s flavor right is crucial for delicious stuffed shells! The combination of cheeses, shrimp, garlic, and spinach creates a balanced taste.
- Start by sautéing garlic and onions to build a deep flavor base. Make sure they are fragrant before adding the shrimp.
- Don’t rush the cooking of the shrimp. You want them to be just cooked through for a tender bite.
- Mix in seasonings gradually, tasting as you go. A little salt and Italian seasoning can make a big difference.
- If you like a bit of heat, the crushed red pepper flakes are a great addition! It’s optional, so add according to your taste.
By keeping these tips in mind, your stuffed shells will be not just tasty but bursting with flavor! Enjoy cooking!
How to Make Shrimp And Spinach Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 large pasta shells
- 1 lb medium shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup heavy cream or Alfredo sauce (for baking)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus around 30 minutes of baking time. Overall, you’re looking at about 1 hour for a delicious homemade meal filled with shrimp and spinach!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Start by bringing a large pot of salted water to a boil. Once boiling, add the large pasta shells and cook according to the package instructions until they are al dente. After cooking, drain the shells and rinse them under cold water to stop the cooking process. Set them aside to cool.
2. Cook the Shrimp:
While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onion to the skillet, sautéing until they become fragrant and translucent, which should take about 2-3 minutes. Then, add the chopped shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove from heat once done.
3. Prepare the Filling:
In a large mixing bowl, combine the ricotta cheese, ½ cup of mozzarella, grated Parmesan, cooked shrimp with garlic and onions, chopped spinach, and the Italian seasoning. Add salt, black pepper, and crushed red pepper flakes if you like some heat. Mix everything together until fully combined.
4. Stuff the Shells:
Using a spoon, carefully fill each cooked pasta shell with the shrimp and spinach mixture. Don’t be shy with the filling—you want each shell to be packed!
5. Assemble the Dish:
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of heavy cream or Alfredo sauce on the bottom. Arrange the stuffed shells in the dish and pour the remaining cream or sauce over the top.
6. Add Cheese and Bake:
Sprinkle the remaining mozzarella cheese on top of the shells. Cover the dish with aluminum foil to keep everything moist while it bakes.
7. Bake:
Place the baking dish in the oven and bake for 20 minutes. After that, remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden brown.
8. Serve:
Once baked, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh chopped parsley, and you’re ready to enjoy your creamy, cheesy shrimp and spinach stuffed shells!
This recipe combines tender shrimp, vibrant spinach, and creamy cheeses, all neatly tucked into large pasta shells for a delightful meal that’s sure to impress! Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw them completely before cooking. The best way to do this is by leaving them in the refrigerator overnight or placing them in a sealed bag under cold running water for about 15-20 minutes.
Can I Prepare This Dish in Advance?
Yes! You can assemble the stuffed shells, cover them, and store them in the refrigerator for up to 24 hours before baking. When ready, just pop them in the oven—no need to thaw!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or microwave for a few minutes until heated through.
What Can I Serve with Stuffed Shells?
These shells pair wonderfully with a simple side salad and garlic bread. For a meal with a bit more flair, you can also serve them with a light white wine, which complements the shrimp beautifully.