These Shrimp and Spinach Stuffed Shells are a tasty treat! Big pasta shells are filled with juicy shrimp and fresh spinach, all smothered in a rich, cheesy sauce. Yum!
You can whip these up for a cozy dinner, and they look fancy enough for guests! I love how the cheesy, shrimp-filled goodness combines for a perfect bite. Who can resist that? 😋
Key Ingredients & Substitutions
Jumbo pasta shells: These are crucial for holding the filling. If you can’t find them, you can use large ravioli or even manicotti for a different shape.
Shrimp: Medium shrimp are fantastic, but you can also use large shrimp or even crab meat for a twist. For a vegetarian option, try using cooked mushrooms or more spinach instead!
Fresh spinach: I love using fresh spinach for its vibrant flavor, but frozen works too. Just make sure it’s thoroughly drained after thawing to avoid extra moisture.
Ricotta cheese: This adds creaminess. If you want a lighter option, cottage cheese is a great substitute! You could also blend in some cream cheese for added richness.
Heavy cream: This contributes to a rich sauce. You can use half-and-half or whole milk in a pinch, but it won’t be quite as creamy.
How Do You Avoid Overcooking the Shrimp?
Cooking shrimp can be tricky since they go from tender to tough quickly. Here’s how to nail it:
- Make sure to cook the shrimp over medium heat so you have better control.
- Cook them just until they turn pink; about 2-3 minutes is perfect. Remember, they will continue to cook slightly after removing from the heat.
- If using pre-cooked shrimp, just toss them in briefly to warm them up without cooking further.
What’s the Best Way to Fill the Pasta Shells?
Filling the shells can be a bit messy, but here’s a simple method:
- Use a teaspoon or a small cookie scoop for even portions. This helps avoid overfilling.
- Hold the shell open gently, insert the filling, then push it in with the spoon.
- Place the filled shells seam side up in the baking dish. This helps prevent any spills while baking!
These tips will help you create delightful Shrimp and Spinach Stuffed Shells that are sure to impress! Enjoy!
How to Make Shrimp and Spinach Stuffed Shells
Ingredients You’ll Need:
Pasta Shells
- 20 jumbo pasta shells
Filling
- 1 lb medium shrimp, peeled, deveined, and chopped
- 2 cups fresh spinach, chopped (or frozen, thawed and drained)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
Sauce and Seasoning
- 1/2 cup heavy cream
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Total Time Needed:
This recipe takes about 15 minutes to prep, plus an additional 25-30 minutes to cook. You’ll have a delicious dinner ready in about an hour, making it perfect for a family meal or entertaining guests!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a baking dish that will comfortably hold all your stuffed shells in a single layer. This will help the shells not to stick and make cleanup easier!
2. Cook the Pasta Shells:
In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions (usually about 8-10 minutes) until they’re just al dente. Once cooked, drain them and rinse with cold water to stop further cooking. Set the shells aside while you make the filling.
3. Sauté the Shrimp:
In a skillet, heat your olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Next, toss in the chopped shrimp and cook them until they turn pink and opaque, which usually takes around 2-3 minutes. Season with a sprinkle of salt, black pepper, and red pepper flakes for a kick, if desired. Once cooked, take the skillet off the heat and let the mixture cool slightly.
4. Make the Filling:
In a large mixing bowl, combine the cooked shrimp, chopped spinach, ricotta cheese, half the mozzarella (1/2 cup), Parmesan cheese, oregano, and a pinch of salt and pepper. Mix everything together until well blended!
5. Fill the Shells:
Carefully take each cooked pasta shell and fill it with the shrimp and spinach cheese mixture. Once stuffed, arrange the filled shells in your prepared baking dish, so they fit snugly.
6. Add the Cream and Cheese:
Pour the heavy cream evenly over the stuffed shells in the baking dish. Then, sprinkle the remaining 1/2 cup of mozzarella cheese on top. This will create a lovely cheesy layer as it bakes!
7. Bake:
Place the baking dish in your preheated oven and bake uncovered for about 20-25 minutes. You’know it’s done when the cheese is melted, bubbly, and just starts to brown a little.
8. Garnish and Serve:
After baking, take the dish out of the oven and let it cool for a minute. Garnish with chopped fresh parsley before serving. These stuffed shells are perfect warm!
9. Enjoy!
Serve the Shrimp and Spinach Stuffed Shells with your favorite side dishes or a simple salad, and enjoy the delicious cheesy goodness!
This recipe brings together the flavors of shrimp and wholesome spinach, all wrapped inside comforting pasta—perfect for creating memorable meals with family and friends! Enjoy every cheesy bite!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. To thaw quickly, place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes. Dry them with paper towels before adding them to the skillet.
What Can I Substitute for Ricotta Cheese?
If you’re out of ricotta, you can use cottage cheese for a lighter option, or blend cream cheese for a richer flavor. Just make sure to blend it a bit for a smooth texture!
Can I Prepare These Shells Ahead of Time?
Yes! You can assemble the stuffed shells in advance and refrigerate them for up to a day before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the microwave or warm them in the oven until heated through. You might want to cover them with foil to prevent drying out!