Shrimp Alfredo Stuffed Shells

These Shrimp Alfredo Stuffed shells with kale and parmesan are the perfect family meal to serve at the end of the workweek.

With my Sausage stuffed manicotti being one of my most popular recipes, I figured it was time for another round of stuffed shells. And this shrimp alfredo version do not disappoint! With a soft, creamy filling and chewy pasta in every bite, this dinner is perfect for the next family meal.

Steamed kale gives an amazing crunchy texture to these shrimp alfredo stuffed shells, but it can be substituted if preferred. Spinach, chopped broccoli or asparagus are also great options.

By using mostly pre-cooked ingredients, these shrimp alfredo stuffed shells can be considered a quick meal. Overall, this pasta bake can be made in under 45 minutes. You can also cook your own shrimp, or steam your own vegetables if preferred. For this dish, I take the opportunity to make my own alfredo sauce. It’s worth the extra effort, especially when I don’t have a jar of alfredo on hand. It’s so easy to make and it really brings a delicate balance to the shells. I have a recipe here if you are wanting to learn how to make it yourself!

These stuffed shells can easily feed a family of four and are great to either during the week or the upcoming weekend!

Shrimp Alfredo Stuffed Shells

thedishnextdoor

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Total Time 1 hour hr

Course entrees

Ingredients

  

• 8-12 oz. jumbo (conchiglioni) pasta shells
• 1 Tbl. olive oil
• 1- 1 ½ cups pre-cooked shrimp, tails removed and cut into quarters
• 1 cup ricotta
• 1 (5 oz) pkg. herb boursin cheese, crumbled
• 1 cup fresh or frozen steamed kale, chopped (you can also use spinach)
• 4-5 fresh basil leaves (or 2 tsp. dried)
• 1-2 Tbl. artichoke hearts, chopped finely (optional)
• 1/4 tsp. red pepper flakes
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 3/4-1 cup cup grated parmesan cheese
• 1 15 oz. jar Alfredo sauce

Instructions

 

• In a large pot of salted water, cook the past shells according to the directions. Drain and toss the 1 tablespoon of olive oil until all the shells are coated. Set aside.
• In a large bowl, combine the pre-cooked shrimp, ricotta, boursin cheese, steamed kale or spinach, basil, red pepper flakes, garlic powder, onion powder and ¼ cup of the grated parmesan cheese. Season with salt and pepper. Set aside.
• In 11x7 baking dish, pour ½ of the jar alfredo sauce or just enough to cover the bottom.
• Then carefully, fill each shell with the a tablespoon or two of the ricotta filling. Arrange the stuffed shells on top of the sauce. Repeat until all the ingredients are used.
• Pour the remaining sauce over the filled shells and sprinkle the remaining parmesan cheese on top.
• Preheat oven to 350℉.
• Cover the baking dish with foil and bake for 15 minutes.
• Uncover and broil for 3-5 minutes, rotating the baking dish halfway through. Serve immediately!

Keyword cheese, pasta, shrimp