Shrimp Stuffed Shells in a Creamy Alfredo Sauce

Stuffed shells are not low fat.  They are not health food.  Stuffed shells are classic comfort food.  Gooey and warm and delicious. I make the recipe even better by adding shrimp and making the Alfredo sauce myself.

If the recipe makes too much filling you can freeze it.  If any shells are left over they, too, can be frozen.  The best way to do that is to freeze the shells flat on a plate or cookie sheet.  When they are frozen you can place the shells and the sauce in a food saver system.  If you don’t freeze them flat first, the food saver system will squash them.  If you don’t place them in a food saver system, they will quickly freezer burn.



Shrimp Stuffed Shells in an Creamy Alfredo Sauce

Servings: 6-8

Time:  Prep: 40 minutes; Cooking:  60 minutes
Hardware:  A cutting board and knives, measuring cups & spoons, a whisk, a wooden spoon, a colander, a mixing bowl, a skillet, large pot, sauce pot, parchment paper, a gallon Ziploc bag, 9 x 13 glass baking dish

Ingredients

• 1-12 ounce package jumbo pasta shells
• 1 pound large shrimp (31-35 count) cleaned
• 2 ½ cups ricotta cheese
• 2 eggs
• 2 tablespoons fresh basil
• ½ teaspoon black pepper
• Pinch of salt
• 1 tablespoon + 4 tablespoons butter
• 3 cloves + 3 cloves garlic
• 2 tablespoons flour
• 2 cups cream
• ½ cup milk
• 1 cup + ¼ cup grated Parmesan cheese
• Cooking spray
• Salt & pepper

 Yummy Cheesy Comfort

1. Preheat oven to 350˚.
2. Spray the baking dish with cooking spray.  Roll out about a foot of parchment paper.
3. Crush the garlic and mince the basil.  Clean the shrimp and sprinkle them with salt.  Set aside.
4. Over medium heat melt 1 tablespoon of butter. Add 3 cloves of garlic and the shrimp.  Cook until just pink, 2-3 minutes.  Remove them from the heat and roughly chop them up.
5. Beat the eggs in the mixing bowl.  Add the ricotta cheese, basil, pepper, salt, shrimp, and the butter the shrimp was cooked in.  Mix everything together. Place everything into the Ziploc bag and place it in the fridge until needed.
6. Cook the pasta according to package directions until al dente (firm).  Drain and place open side down on the parchment paper.
7. Heat the remaining butter in the saucepan over medium heat. Add the rest of the garlic and cook for about 1 minute (don’t brown.) Whisk in the flour and stir until the mixture is smooth. Gradually add the cream and milk, whisking continuously.  Cook until the cream mixture begins to bubble. Remove from the heat and stir in 1 cup of the Parmesan cheese. Adjust the salt and pepper.
8. Snip off the edge of the Ziploc bag, making sure the hole is large enough to allow the shrimp to pass through.  Gently squeeze the cheese mixture into each shell and place the shells into the prepared dish. Pour the sauce over the shells and sprinkle the remaining Parmesan over the top. Bake for 30-40 minutes or until the sauce is bubbling and the cheese is golden brown.

Serve warm with a side salad.