Creamy Garlic Shrimp Stuffed Shells

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These Creamy Garlic Shrimp Stuffed Shells are an indulgent baked pasta dish featuring tender jumbo shells filled with juicy seasoned shrimp and creamy cheese, then covered in a rich garlic cream sauce and baked until bubbling and beautifully golden.

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Every bite combines tender pasta, succulent shrimp, creamy cheese, garlic, herbs, and a lightly browned cheesy topping. It’s an elegant comfort-food dinner that’s perfect for family meals, dinner parties, or a cozy weekend treat.

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Why You’ll Love These Creamy Garlic Shrimp Stuffed Shells

  • Juicy shrimp filling: Tender shrimp add delicious seafood flavor to every shell.
  • Creamy and cheesy: Ricotta, Parmesan, and mozzarella create a rich, comforting filling.
  • Garlic cream sauce: A silky sauce coats the shells while they bake.
  • Golden baked topping: Melted cheese develops lightly browned, irresistible edges.
  • Perfect comfort food: Jumbo shells make this dish hearty, satisfying, and easy to serve.

Ingredients

For the Pasta

  • 20–24 jumbo pasta shells
  • 1 tbsp olive oil
  • ½ tsp salt

For the Shrimp Filling

  • 1 lb medium shrimp, peeled, deveined, and finely chopped
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tbsp fresh parsley, chopped
  • ½ tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp lemon zest

For the Garlic Cream Sauce

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1½ cups heavy cream
  • ½ cup chicken or seafood broth
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ¼ tsp black pepper
  • ¼ tsp Italian seasoning
  • Salt, to taste

For the Topping

  • ½ cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
  2. Cook the shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions until just al dente. Drain carefully and toss with a little olive oil to prevent sticking.
  3. Prepare the shrimp: Heat olive oil and butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds. Add the chopped shrimp and cook for 2–3 minutes, just until the shrimp turns opaque. Remove from the heat and allow it to cool slightly.
  4. Make the filling: In a bowl, combine the cooked shrimp, ricotta, mozzarella, Parmesan, egg, parsley, Italian seasoning, paprika, salt, black pepper, and lemon zest. Mix gently until evenly combined.
  5. Make the cream sauce: Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds.
  6. Add the flour: Whisk in the flour and cook for approximately 1 minute to form a smooth roux.
  7. Add the liquids: Gradually whisk in the heavy cream and broth. Continue whisking until the sauce becomes smooth and begins to thicken.
  8. Finish the sauce: Stir in the Parmesan, mozzarella, Italian seasoning, and black pepper. Cook for another 2–3 minutes, stirring until the cheese melts and the sauce becomes creamy. Taste and adjust the salt.
  9. Add sauce to the dish: Spread a generous layer of the garlic cream sauce across the bottom of the prepared baking dish.
  10. Stuff the shells: Carefully spoon the shrimp and cheese mixture into each cooked jumbo shell. Arrange the filled shells snugly in the baking dish with the open side facing upward.
  11. Cover with sauce: Spoon the remaining garlic cream sauce over and around the stuffed shells, leaving some of the filling visible.
  12. Add the cheese: Sprinkle the mozzarella and Parmesan evenly over the top.
  13. Bake: Cover the dish loosely with foil and bake for 20 minutes.
  14. Brown the topping: Remove the foil and continue baking for another 8–10 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
  15. Rest and garnish: Let the stuffed shells rest for 5 minutes. Sprinkle with fresh parsley and a little freshly cracked black pepper.
  16. Serve: Spoon the creamy sauce around the shells and serve hot.

Tips for the Best Creamy Garlic Shrimp Stuffed Shells

  • Don’t overcook the shrimp: Cook it only until opaque because it will continue cooking in the oven.
  • Cook shells al dente: Slightly firm shells are easier to fill and won’t become mushy during baking.
  • Cool the shrimp slightly: This prevents the egg in the filling from beginning to cook while you’re mixing.
  • Use freshly grated Parmesan: It melts more smoothly and gives the sauce better flavor.
  • Don’t make the sauce too thick: It should remain creamy and pourable because the pasta absorbs some of the sauce while baking.
  • Don’t overcrowd the shells: Arrange them in a single layer so the sauce can surround each shell.
  • Broil carefully: If you want a deeper golden top, broil for 1–2 minutes, watching closely.
  • Let them rest: A short resting period makes the shells easier to serve without the filling spilling out.

Nutrition (Approximate Per Serving)

Servings: 6

Calories: ~590 kcal
Protein: 35g
Carbohydrates: 49g
Fat: 29g
Fiber: 3g
Sodium: ~850mg

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