Jumbo Pasta Shells Stuffed with Shrimp in Creamy Cheese Sauce

🦐 Jumbo Pasta Shells Stuffed with Shrimp in Creamy Cheese Sauce

Ingredients:

For the pasta & filling:

• 16–18 jumbo pasta shells
• 400 g shrimp (peeled & deveined) – you can also mix with crab or lobster
• 1 tbsp butter
• 2 garlic cloves (minced)
• ½ cup ricotta cheese (or cream cheese)
• ½ cup mozzarella (shredded)
• ¼ cup Parmesan (grated)
• 1 tbsp lemon juice
• 1 tbsp fresh parsley (chopped)
• Salt & pepper to taste

For the sauce:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk (warm)
• ½ cup heavy cream
• ½ cup Parmesan (grated)
• Pinch of nutmeg (optional)
• Salt & pepper to taste

Instructions:

1. Cook the pasta shells
   
   • Boil in salted water until al dente. Drain and set aside.
3. Prepare the shrimp filling
   
   • Heat butter in a pan, add garlic, then shrimp. Cook just until pink (don’t overcook).
   • Chop half of the shrimp into small pieces, leave the rest whole for topping.
   • Mix chopped shrimp with ricotta, mozzarella, Parmesan, lemon juice, parsley, salt & pepper.
5. Make the sauce
   
   • In a saucepan, melt butter, whisk in flour.
   • Gradually add warm milk, whisk until smooth.
   • Stir in cream, Parmesan, nutmeg, salt & pepper. Simmer until creamy.
7. Assemble
   
   • Spread a layer of sauce in a baking dish.
   • Stuff each shell with shrimp-cheese mixture and place in dish.
   • Top with whole shrimp.
   • Pour remaining sauce over the shells.
9. Bake
   
   • Bake at 180°C (350°F) for 20–25 minutes until bubbly and lightly golden.
11. Finish & Serve
    
    • Garnish with fresh parsley and a squeeze of lemon.