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Shrimp Alfredo Stuffed Shells Bake

This Shrimp Alfredo Stuffed Shells Bake is creamy, cheesy, and packed with tender shrimp for a comforting, elegant meal that’s easy to prepare and perfect for any occasion.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 20 jumbo pasta shells perfect vessel for stuffing
  • 1 pound shrimp peeled and deveined
  • 2 cups Alfredo sauce homemade or store-bought
  • 1 cup ricotta cheese smooth and mild creaminess
  • 1 cup shredded mozzarella cheese melts beautifully
  • 0.5 cup grated Parmesan cheese sharp, nutty flavor
  • 2 tablespoons olive oil for sautéing garlic and shrimp
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and carefully rinse under cold water to stop the cooking process and prevent sticking. Set aside to cool.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, sprinkle with salt, pepper, and Italian seasoning, and cook until shrimp turn pink and opaque, about 3-4 minutes. Remove from heat and let cool slightly before chopping into smaller pieces.
  • In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, chopped shrimp, and a few spoonfuls of Alfredo sauce. Mix gently until everything is evenly incorporated. Adjust seasoning with salt and pepper as needed.
  • Preheat your oven to 375°F (190°C). Pour a thin layer of Alfredo sauce in the bottom of your baking dish to prevent sticking. Carefully spoon the shrimp and cheese mixture into each shell, filling them generously. Place the stuffed shells in the baking dish, open side up, in a single layer.
  • Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining mozzarella cheese on top for a golden, bubbly finish. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and slightly browned.
  • Remove the baking dish from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve warm and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (9x13 inch)
  • Mixing bowls
  • Spoon or small spatula
  • Aluminum Foil

Notes

  • Rinse cooked shells immediately under cold water and toss with olive oil to prevent sticking.
  • Watch shrimp carefully while cooking to avoid overcooking and rubbery texture.
  • Cover the dish with foil during baking to keep it moist, uncover for the last 10 minutes to brown the cheese.
  • If Alfredo sauce is too thin, reduce it on the stove or add more cheese to thicken the filling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in the oven for best texture.