Alfredo Shrimp Shells
Transform your weeknight dinner into an indulgent Italian-inspired feast with these creamy and decadent Alfredo Shrimp Shells. Jumbo pasta shells are generously stuffed with plump, perfectly seasoned shrimp bathed in a luscious, homemade Alfredo sauce made from rich heavy cream, freshly grated Parmesan, and a touch of garlic. Baked to perfection, this comforting casserole is topped with a sprinkling of fresh parsley for an elegant finish. Perfect for impressing guests or treating your family, this 40-minute recipe combines restaurant-quality flavors with simple, approachable techniques. Serve it warm alongside a crisp green salad or buttery garlic bread for a meal that’s as satisfying as it is unforgettable. Keywords: Alfredo shrimp shells, stuffed pasta recipe, creamy shrimp pasta, baked pasta casserole, easy Italian dinner.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 1 pound Raw shrimp (peeled and deveined)
- 4 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the raw shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and let it simmer gently for 3-4 minutes, stirring occasionally.
Stir in the grated Parmesan cheese and continue to cook until the sauce thickens, about 2-3 minutes. Adjust seasoning with the remaining salt and black pepper.
Return the cooked shrimp to the skillet, stirring to coat them in the Alfredo sauce.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the stuffed shells.
Spoon a small amount of the Alfredo shrimp mixture into each cooked pasta shell, then place the stuffed shells into the prepared baking dish.
Pour any remaining Alfredo sauce over the shells in the baking dish.
Bake the stuffed shells in the preheated oven for 10-12 minutes, or until the dish is heated through and slightly bubbly.
Remove from the oven and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
3287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1531 mg | 510% | |
| Sodium | 6603 mg | 287% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2972 mg | 229% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
