Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 12 jumbo shells jumbo pasta shells
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp, season with salt and pepper, and cook until they turn pink and opaque, about 3-5 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, cooked shrimp, and 1/2 cup of the Alfredo sauce.
- Fill each cooked pasta shell with the shrimp mixture and place them in a baking dish.
- Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with chopped parsley before serving. Enjoy!
- Prep Time: 30
- Cook Time: 25