Name: Creamy Shrimp Alfredo Stuffed Manicotti: A 12-Shell Dream Dish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 manicotti shells; 1 lb shrimp, peeled and deveined; 2 cups Alfredo sauce; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 tsp garlic powder; 1 tsp dried basil; Salt and pepper to taste

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You know those dishes that make you close your eyes after the first bite? For me, Shrimp Alfredo Stuffed Manicotti is one of those magic meals. I first fell in love with this creamy, indulgent dish at a tiny family-run trattoria in Rome, where the chef stuffed each pasta tube so full of shrimp and cheese that it practically melted on my fork. When I got home, I knew I had to recreate that experience, and after many delicious experiments (and a few messy kitchen moments), I perfected my version. The key? Plump, fresh shrimp swimming in rich Alfredo sauce, hugged by tender manicotti shells. It’s restaurant-worthy comfort food that’s surprisingly simple to make at home.

Shrimp Alfredo Stuffed Manicotti - detail 1

Why You’ll Love This Shrimp Alfredo Stuffed Manicotti

Trust me, this dish is about to become your new favorite. Here’s why:

Creamy dreaminess: That Alfredo sauce seeps into every nook of the manicotti, making each bite luxuriously smooth.
Restaurant magic at home: It looks fancy enough for date night but comes together with simple ingredients.
Easy wins: Just stuff, bake, and bask in compliments; the hardest part is waiting for it to come out of the oven!
Showstopper status: The golden, bubbly top makes everyone think you slaved for hours (we’ll keep your secret).

Seriously, one bite and you’ll understand why I make this at least twice a month!

Ingredients for Shrimp Alfredo Stuffed Manicotti

Here’s everything you’ll need to make this creamy masterpiece. I’m pretty particular about these ingredients, trust me, they make all the difference between good and “Oh my goodness, what IS this magic?”

12 manicotti shells: The sturdy tubes that’ll hold all that delicious filling without falling apart on you.
1 lb large shrimp, peeled and deveined: Fresh is best here, folks. That sweet, briny flavor just can’t be beat.
2 cups Alfredo sauce: Homemade or store-bought, no judgment from me! Just make sure it’s the creamy, dreamy kind.
1 cup ricotta cheese, packed: Whole milk ricotta gives the creamiest texture. None of that watery low-fat stuff!
1/2 cup grated Parmesan cheese: Freshly grated, please, the powdery stuff in the green can just won’t melt right.
1 large egg: Our binding agent that keeps everything happily together.
1 tsp garlic powder: Because everything’s better with garlic. Everything.
1 tsp dried basil: That herby note that makes the shrimp sing.
Salt and pepper to taste: Don’t skip seasoning, it wakes up all those flavors!

See? Nothing too crazy, right? Just quality ingredients that come together to create something truly special. Now let’s get cooking!

Shrimp Alfredo Stuffed Manicotti - detail 2

Equipment You’ll Need

Don’t worry, you probably have most of these kitchen essentials already! Here’s what you’ll want to grab:

Large pot: For boiling those manicotti shells to tender perfection.
Skillet: To quickly cook up your shrimp to pink, juicy perfection.
Mixing bowl: Where the magic happens, combining all that cheesy, shrimp-y goodness.
9×13 baking dish: Your trusty vessel for creating that golden, bubbly masterpiece.

That’s it! No fancy gadgets required, just good old-fashioned tools for a seriously delicious meal.

How to Make Shrimp Alfredo Stuffed Manicotti

Okay, let’s get cooking! This recipe comes together in three simple steps. Just follow along and you’ll have golden, cheesy perfection in no time. Don’t be intimidated by the fancy-sounding name. I promise it’s easier than you think!

Step 1: Cook the Manicotti Shells

First, get that oven preheated to 375°F.. This gives it time to reach the perfect temperature while we prep everything else. Now, bring a large pot of salted water to a rolling boil (it should taste like the sea!). Gently add your manicotti shells one by one so they don’t stick together. Here’s my golden rule: cook them for 2 minutes less than the package says, about 5-6 minutes total. They’ll finish cooking in the oven, and this prevents them from turning mushy. Drain carefully in a colander and rinse with cool water to stop the cooking. Let them hang out in a single layer on a clean towel. This keeps them from sticking while we work on the filling.

Step 2: Prepare the Shrimp Filling

While those shells cool, grab your skillet and cook the shrimp over medium-high heat until they turn pink and opaque, about 3 minutes per side. Let them cool slightly before giving them a rough chop; you want pea-sized pieces so they distribute evenly in every bite. In a large bowl, mix your chopped shrimp with the ricotta, Parmesan, egg, garlic powder, basil, and a good pinch of salt and pepper. Get in there with your hands if you need to; it’s the best way to make sure everything’s perfectly combined! The mixture should be thick but spreadable. Taste it (yes, raw egg and all, live a little!) and adjust seasoning if needed.

Step 3: Assemble and Bake

Now for the fun part! Spread half your Alfredo sauce in the bottom of your baking dish; this creates a delicious “bed” for your manicotti. Using a small spoon (or a piping bag if you’re feeling fancy), carefully fill each shell with the shrimp mixture. Don’t overstuff, just pack it in gently until full. Arrange them snugly in the dish, then pour the remaining sauce over top, making sure every shell gets some love. Pop it in the oven for 25 minutes until the sauce is bubbly and the tops are golden brown. The aroma will have your family hovering in the kitchen, I guarantee it!

Shrimp Alfredo Stuffed Manicotti - detail 3

See? Simple as that! Just boil, stuff, and bake. Now let’s talk about how to make this dish absolutely perfect…

Tips for Perfect Shrimp Alfredo Stuffed Manicotti

After making this dish more times than I can count, I’ve learned a few tricks that turn good manicotti into knock-your-socks-off manicotti. Here are my can’t-miss tips:

Fresh shrimp is non-negotiable: That sweet, briny flavor makes all the difference. Frozen works in a pinch, but pat it dry thoroughly.
Don’t overstuff the shells: They should be plump but not bursting; about 1.5 tablespoons of filling per shell is perfect.
Let it rest 5 minutes after baking: This lets the sauce thicken slightly so it doesn’t run everywhere when you serve it.
Undercook the pasta slightly: Remember, those shells will keep cooking in the oven, so al dente is what you want before stuffing.

Follow these simple pointers, and you’ll get perfect results every single time!

Variations for Shrimp Alfredo Stuffed Manicotti

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried:

Crab or lobster upgrade: Swap the shrimp for lump crab meat or chopped lobster tails, pure luxury!
Veggie boost: Stir in a handful of chopped spinach or sautéed mushrooms for extra flavor and nutrients.
Gluten-free option: Use gluten-free manicotti shells; they work just as well for my friends with dietary needs.
Spicy kick: Add a pinch of red pepper flakes to the filling for those who like it hot.

The possibilities are endless, make it your own! If you enjoy creamy pasta variations, you might also like this creamy garlic shrimp alfredo pasta recipe.

Serving Suggestions

This rich, creamy dish deserves equally fabulous company! Here’s how I love to serve it:

Crusty garlic bread: For soaking up every last drop of that Alfredo sauce.
Simple green salad: The crisp freshness balances the indulgence perfectly.
Chilled white wine: A buttery Chardonnay makes everything taste even better.

Trust me, this combo turns dinner into a celebration! For more great recipe ideas, check out Family Tastes.

Storage and Reheating

Leftovers? Lucky you! Store any extra Shrimp Alfredo Stuffed Manicotti in an airtight container in the fridge; it’ll keep beautifully for up to 3 days. When reheating, I always prefer the oven (350°F for about 15 minutes) to keep that perfect texture, but the microwave works in a pinch, just cover with a damp paper towel to prevent drying out. Pro tip: Add a splash of milk when reheating to bring back that creamy magic!

Nutritional Information

Just so you know what you’re diving into (because let’s be honest, this dish is worth every calorie!), here’s the nutritional breakdown per serving. Keep in mind these are estimates; your exact numbers might vary depending on your specific ingredients.

Calories: 420 per serving (that’s 2 manicotti)
Protein: 24g (thanks to all that glorious shrimp!)
Carbohydrates: 32g (mostly from those tender pasta shells)
Fat: 22g (because creamy Alfredo sauce is life)

Not too shabby for something that tastes this indulgent, right? Everything in moderation, including moderation itself when it comes to this dish!

Frequently Asked Questions

I’ve gotten so many questions about this Shrimp Alfredo Stuffed Manicotti recipe over the years. Here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them completely in the fridge overnight first, then pat them very dry with paper towels before cooking. Frozen shrimp tends to release more water, so that extra drying step makes all the difference in keeping your filling from getting watery.

Help! My manicotti shells keep tearing. What am I doing wrong?
First, don’t panic, I’ve been there! The trick is to slightly undercook them (like I mentioned earlier) and handle them gently with tongs. If one does tear, no worries, just position it seam-side down in the baking dish. The sauce will cover any imperfections, and it’ll still taste incredible!

Can I prepare this dish ahead of time?
You sure can! Assemble everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready, just add 5-10 minutes to the baking time since it’ll be going into the oven cold. The flavors actually improve with a little resting time!

What’s the best way to stuff manicotti without making a huge mess?
My favorite hack? Use a zip-top bag with the corner snipped off as a makeshift piping bag, way less messy than spooning! Or if you’re feeling old-school, a small teaspoon with a pointed tip works wonders. Just take your time, this isn’t a race!

Can I freeze leftovers?
Technically, yes, but I don’t recommend it; the texture of the shrimp changes when frozen and reheated. This dish is truly best enjoyed fresh or refrigerated for a couple of days. If you must freeze, do it before baking and expect some texture differences when reheated.

Try this recipe and share your results! I’d love to hear how your Shrimp Alfredo Stuffed Manicotti turns out. Tag me on social media or leave a comment below. Happy cooking!

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