These Creamy Garlic Shrimp Stuffed Shells are filled with juicy seasoned shrimp, ricotta, mozzarella, Parmesan, garlic, and herbs, then baked in a rich garlic Parmesan cream sauce until bubbling and beautifully golden. The tender pasta shells, creamy seafood filling, and cheesy sauce create an impressive restaurant-style dinner that is perfect for family meals, date nights, or special occasions.
Why You’ll Love It
- Juicy shrimp tucked inside tender, cheesy pasta shells
- Rich garlic Parmesan cream sauce coats every bite
- Golden melted mozzarella creates an irresistible baked topping
- Elegant enough for entertaining but easy enough for a family dinner
Ingredients Overview
Pasta Shells
- 20 jumbo pasta shells
- 1 tbsp olive oil
- Salt, for the pasta water
Shrimp Filling
- 1 lb large shrimp, peeled, deveined, and chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Creamy Cheese Filling
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- ½ tsp garlic powder
- ¼ tsp black pepper
Garlic Parmesan Sauce
- 3 tbsp unsalted butter
- 5 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ tsp Italian seasoning
- ½ tsp black pepper
- Salt to taste
Cheese Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
1. Cook the Pasta Shells
Preheat the oven to 375°F (190°C).
Bring a large pot of generously salted water to a boil.
Add the jumbo shells and cook until just al dente, about 1–2 minutes less than the package directions.
Drain carefully and toss lightly with olive oil to prevent sticking.
2. Cook the Shrimp
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chopped shrimp and season with Italian seasoning, paprika, salt, and black pepper.
Cook for about 2 minutes, stirring occasionally.
Add the minced garlic and cook for another 30 seconds.
Remove from the heat while the shrimp are just cooked through and allow them to cool slightly.
3. Prepare the Filling
In a large bowl, combine ricotta, mozzarella, Parmesan, egg, parsley, garlic powder, and black pepper.
Fold in the cooked shrimp.
Mix gently until the filling is creamy and evenly combined.
4. Make the Garlic Parmesan Sauce
Melt butter in a saucepan over medium heat.
Add garlic and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute.
Gradually pour in the milk while whisking continuously.
Add the heavy cream, Italian seasoning, black pepper, and a small pinch of salt.
Simmer for 3–5 minutes, stirring frequently, until slightly thickened.
Gradually stir in the Parmesan until the sauce becomes smooth and creamy.
5. Fill the Pasta Shells
Spread about half of the garlic Parmesan sauce across the bottom of a 9 x 13-inch baking dish.
Spoon approximately 2 tablespoons of shrimp filling into each cooked shell.
Arrange the stuffed shells snugly in the prepared baking dish with the openings facing upward.
6. Add Sauce and Cheese
Spoon the remaining garlic Parmesan sauce over and around the stuffed shells.
Sprinkle generously with mozzarella and Parmesan.
Cover the baking dish loosely with foil.
7. Bake
Bake covered for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the cheese is melted and golden.
For deeper browning, broil for 1–2 minutes at the end while watching carefully.
8. Serve
Remove the stuffed shells from the oven and allow them to rest for about 5 minutes.
Sprinkle with fresh parsley and extra Parmesan.
Serve warm with plenty of creamy garlic sauce spooned around each shell.
Cooking Tips
- Cook the shells only until al dente so they stay firm enough for stuffing.
- Avoid overcooking the shrimp before baking because they will cook a little more in the oven.
- Use freshly grated Parmesan for the smoothest cream sauce.
- Keep the sauce at a gentle simmer to prevent separation.
- Let the finished dish rest briefly before serving so the filling stays inside the shells.
Serving Suggestions
Serve these creamy garlic shrimp stuffed shells with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Garlic green beans
- Fresh tomato and cucumber salad
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions gently. Add a splash of milk or cream if the sauce becomes too thick.
Leftover Ideas
- Add extra mozzarella and rebake leftovers until bubbling.
- Chop the stuffed shells and turn them into a creamy seafood pasta casserole.
- Serve leftover shrimp shells alongside roasted vegetables or a fresh salad.
FAQs
Can I use frozen shrimp?
Yes. Thaw completely, pat dry, and cook briefly before adding to the filling.
Can I add crab meat?
Yes. Fold 6–8 oz of lump crab meat into the ricotta filling for an extra-rich seafood version.
Can I make these ahead of time?
Yes. Assemble the stuffed shells up to 24 hours ahead, cover, refrigerate, and bake when ready.
Can I use Alfredo sauce instead of homemade cream sauce?
Yes. A good-quality Alfredo sauce works well when you need a quicker version.
Final Thoughts
Creamy Garlic Shrimp Stuffed Shells combine tender pasta, juicy shrimp, creamy ricotta, buttery garlic, Parmesan, and bubbling melted cheese in one luxurious baked dinner. Rich, comforting, and beautiful enough for entertaining, this seafood pasta is perfect for family dinners, holidays, date nights, or whenever you want something extra special.
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