Spicy Shrimp Stuffed Shells Salad
Elevate your salad game with this irresistible Spicy Shrimp Stuffed Shells Salad—a perfect fusion of bold flavors and refreshing textures. This recipe features tender jumbo pasta shells stuffed with a creamy, spiced shrimp filling made with paprika, cayenne, cream cheese, and Parmesan, offering a delightful kick in every bite. Served atop a vibrant bed of mixed greens, juicy cherry tomatoes, and crisp cucumber slices, this dish is dressed with a tangy lemon vinaigrette that ties it all together beautifully. Quick to prepare in just 40 minutes, this dish is perfect for a light yet satisfying dinner or an impressive lunch. Whether you're a fan of seafood or seeking a new way to enjoy hearty salads, this recipe is sure to be a showstopper.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 12 pieces Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 ounces Cream cheese, softened
- 0.25 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 0.5 cups Cucumber, thinly sliced
- 0.25 cups Lemon vinaigrette
Instructions
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil, then add minced garlic. Sauté for 1 minute until fragrant.
Season the shrimp with paprika, cayenne pepper, salt, and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque. Remove from heat and let cool slightly.
In a medium bowl, combine the cream cheese, grated Parmesan cheese, and 1 tablespoon of chopped parsley. Mix until smooth and creamy.
Chop the cooked shrimp into small pieces and gently fold them into the cream cheese mixture.
Stuff each cooked pasta shell with the shrimp and cream cheese filling. Arrange the stuffed shells on a plate to cool completely.
In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber slices. Toss lightly with the lemon vinaigrette.
To serve, divide the salad among plates and place 3 stuffed shells on top of each salad bed. Garnish with the remaining chopped parsley and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.6 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1731 mg | 37% | |
*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.
