Creamy Garlic Seafood Stuffed Shells with Shrimp 
Ingredients :
• 22 to 24 jumbo pasta shells, allowing extras for breakage
• Fine salt for the pasta water
• 1 lb large raw shrimp, peeled, deveined, tails removed, and patted very dry
• 1 tbsp unsalted butter
• ½ tsp paprika
• ¼ tsp fine salt
• ¼ tsp black pepper
• 1 cup whole-milk ricotta cheese
• 4 oz block cream cheese, softened
• ½ cup shredded low-moisture mozzarella cheese
• ¼ cup finely grated Parmesan cheese
• 1 garlic clove, finely minced
• ½ tsp Italian seasoning
• 1 tbsp chopped fresh parsley
• 2 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 2 tbsp all-purpose flour
• 1 ½ cups heavy cream
• ½ cup low-sodium seafood or chicken broth
• ½ cup shredded low-moisture mozzarella cheese
• ½ cup finely grated Parmesan cheese
• ¼ tsp red pepper flakes, optional
• ¼ tsp black pepper
• Fine salt, only if needed after tasting
• ¼ cup shredded low-moisture mozzarella cheese
• 1 tbsp finely grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• Cracked black pepper, optional
How to Make It:
1. Prepare the Shells and Shrimp
Heat the oven to 375°F and cook the pasta shells about 2 minutes short of al dente, then drain and spread them apart. Reserve 6 shrimp whole for the top, chop the rest, season all the shrimp with paprika, salt, and black pepper, and briefly cook only the chopped portion in 1 tbsp butter for 45 to 60 seconds.
2. Fold the Filling
Combine ricotta, cream cheese, ½ cup mozzarella, ¼ cup Parmesan, 1 garlic clove, Italian seasoning, and 1 tbsp parsley. Gently fold in the partially cooked chopped shrimp.
3. Make the Cream Sauce
Melt 2 tbsp butter over medium-low heat and cook the 3 garlic cloves until fragrant, then stir in the flour for 1 minute. Gradually whisk in the broth and heavy cream, cook until lightly thickened, then melt in ½ cup mozzarella and ½ cup Parmesan over low heat and season with optional red pepper flakes and black pepper.
4. Assemble and Bake
Spread about 1 cup sauce in a 9 x 13-inch baking dish, fill 18 to 20 intact shells, and arrange them open-side up. Add the remaining sauce, ¼ cup mozzarella, and 1 tbsp Parmesan, cover loosely with foil, and bake for 12 minutes.
5. Add the Final Shrimp
Uncover the dish, arrange the 6 reserved shrimp over the shells, spoon a little hot sauce over them, and bake another 6 to 8 minutes until the shrimp and center filling reach 145°F. Rest for 5 minutes, then finish with parsley and optional cracked black pepper.
Prep Time: 25 min . Cook Time: 35 min . Total Time: 60 min . Servings: 6
Approx. 710 Calories | 36g Protein per serving
