Name: Irresistible Shrimp Alfredo Stuffed Shells in 3 Simple Steps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 1 lb shrimp, peeled and deveined; 2 cups Alfredo sauce; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp parsley, chopped

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Oh my goodness, you have to try these Shrimp Alfredo Stuffed Shells! They’re the ultimate comfort food with a fancy twist, plump jumbo pasta shells filled with juicy shrimp swimming in the creamiest Alfredo sauce. I fell in love with this dish at a little Italian restaurant years ago and spent months perfecting my own version at home. Now it’s my go-to when I want to impress guests (or just treat myself!). The combination of tender shrimp, melty cheese, and that rich sauce is pure magic. Trust me, one bite, and you’ll understand why this is the seafood pasta dish I make again and again.

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Why You’ll Love This Shrimp Alfredo Stuffed Shells Recipe

Let me tell you why this recipe has become my absolute favorite weeknight showstopper:

Creamy dreamy texture: That rich Alfredo sauce coats every bite of shrimp and pasta perfectly, it’s like a cozy blanket for your taste buds
Surprisingly easy prep: Don’t let the fancy look fool you! With just a few simple steps, you’ll have restaurant-quality results
Total crowd-pleaser: I’ve served this to picky kids and fancy foodies alike, everyone goes back for seconds
Perfect make-ahead meal: Assemble it early, then just pop it in the oven when you’re ready

Honestly, the hardest part is waiting for it to come out of the oven!

Ingredients for Shrimp Alfredo Stuffed Shells

Here’s everything you’ll need to make these heavenly stuffed shells. I promise it’s all simple stuff you can find at any grocery store:

12 oz jumbo pasta shells: Look for the big guys, they’re perfect for stuffing!
1 lb shrimp, peeled and deveined: Trust me, do the peeling now so you don’t have to fuss with it later
2 cups Alfredo sauce: My secret? The refrigerated kind from the deli section tastes way better than jarred
1 cup shredded mozzarella cheese: Pack it lightly when measuring, we want gooey goodness in every bite
1/2 cup grated Parmesan cheese: The real stuff, not the powdery kind in the green can
2 cloves garlic, minced: Fresh is best here; that pre-minced stuff just doesn’t have the same punch
1 tbsp olive oil: For sautéing our shrimp to perfection
1 tsp salt: To bring out all those delicious flavors
1/2 tsp black pepper: Freshly cracked if you’ve got it
1 tbsp fresh parsley, chopped: For that pretty green finish

See? Nothing too crazy! Just good, simple ingredients that come together most magically.

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for this recipe! Just grab these kitchen basics:

Large pot: For boiling those jumbo shells to al dente perfection
9×13 baking dish: My trusty Pyrex works perfectly every time
Medium skillet: To sauté our shrimp and garlic to golden deliciousness
Mixing bowl: Where the magic happens, combining all that cheesy, shrimpy goodness
Wooden spoon: My favorite tool for gently folding everything together

That’s it! Now let’s get cooking.

How to Make Shrimp Alfredo Stuffed Shells

Alright, let’s dive into the fun part, making these incredible stuffed shells! I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way to get them just right. Follow these steps, and you’ll have a showstopping dish that’ll have everyone asking for seconds.

Step 1: Cook the Pasta Shells

First things first, let’s get those jumbo shells ready. Bring a large pot of salted water to a rolling boil (I use about 1 tablespoon of salt for 4 quarts of water). Carefully add your shells and stir gently to prevent sticking. Here’s my pro tip: cook them for 1 minute less than the package directions suggest. We want them al dente, slightly firm to the bite, because they’ll continue cooking in the oven later.

When they’re perfectly tender but still have some bite, drain them in a colander and give them a quick rinse with cool water to stop the cooking process. Shake off excess water and arrange them in a single layer on a baking sheet so they don’t stick together while we prepare the filling. Trust me, this makes stuffing them so much easier!

Step 2: Prepare the Shrimp Filling

Now for the star of our show, that luscious shrimp filling! Heat olive oil in your skillet over medium heat and add the minced garlic. Let it sizzle for about 30 seconds until it’s fragrant but not browned; we don’t want any bitterness here. Add your peeled shrimp (make sure they’re patted dry!) and cook for 2-3 minutes per side until they turn that beautiful pink color and curl up slightly. Don’t overcook them; they’ll finish cooking in the oven.

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Remove the shrimp from the pan and let them cool just enough to handle, then chop them into bite-sized pieces. In your mixing bowl, combine the chopped shrimp with Alfredo sauce, mozzarella, and Parmesan. Here’s where I get a little extra: I like to reserve a small handful of each cheese to sprinkle on top before baking. Mix everything gently but thoroughly; you want every spoonful to have plenty of shrimp and cheesy goodness!

Step 3: Assemble and Bake

Time for the most satisfying part, stuffing those shells! Grab a spoon and carefully fill each shell with about 1-2 tablespoons of the shrimp mixture. Don’t be shy, pack them full, but not so much that they burst open. Arrange them seam-side up in your baking dish, nestled close together like little edible treasures.

Preheat your oven to 375°F while you’re assembling. Sprinkle the reserved cheeses over the top; this creates that gorgeous golden crust we all love. Bake for about 20 minutes until the cheese is melted and bubbly, with just a few golden spots peeking through. The smell in your kitchen will be absolutely intoxicating at this point!

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Let the shells rest for 5 minutes after baking. I know it’s hard to wait, but this helps the filling set so they don’t ooze everywhere when you serve them. Finish with a sprinkle of fresh parsley for that pop of color and freshness. Now dig in and enjoy your masterpiece!

Tips for Perfect Shrimp Alfredo Stuffed Shells

After making this recipe more times than I can count, I’ve picked up some foolproof tricks for shrimp Alfredo stuffed shell perfection:

Watch that shrimp! They cook fast, pull them off the heat as soon as they turn pink. Overcooked shrimp get rubbery, and nobody wants that.
Fresh is best when it comes to parsley. That dried stuff in the spice rack just doesn’t give the same bright, herby pop.
Undercook your pasta by a minute; those shells will soften more in the oven, and al dente means better texture.
Let it rest after baking. I know it’s tempting to dive right in, but 5 minutes makes all the difference for neat serving.

Follow these simple tips, and you’ll have restaurant-worthy results every time!

Variations for Shrimp Alfredo Stuffed Shells

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:

Chicken Alfredo version: Swap the shrimp for diced grilled chicken, perfect for when seafood isn’t your thing. I like to add a pinch of Italian seasoning to the filling for extra flavor.
Homemade Alfredo sauce: Feeling fancy? Whisk together 1/2 cup butter, 1 cup heavy cream, and 1 1/2 cups freshly grated Parmesan over low heat until smooth. So worth the extra effort!
Veggie-packed: Add sautéed mushrooms or spinach to the filling. I sneak these in when cooking for my veggie-loving friends.
Spicy kick: Toss in a pinch of red pepper flakes or a dash of hot sauce if you like heat, as my husband does.
Lighter option: Use half-and-half instead of heavy cream in homemade sauce, and go easy on the cheese (though I’ll admit this isn’t my preferred method, life’s too short for light Alfredo in my book!).

The beauty of stuffed shells is how adaptable they are. Once you’ve mastered the basic recipe, the possibilities are endless! If you enjoy creamy pasta dishes, you might also love this creamy garlic shrimp alfredo pasta recipe.

Serving Suggestions

Now that you’ve created this masterpiece, let’s talk about how to serve it up right! I’ve found these shrimp Alfredo stuffed shells pair perfectly with:

Crusty garlic bread: That golden, buttery goodness is made for soaking up every last drop of Alfredo sauce. I like to toast mine until it’s crisp on the outside but still soft inside.
Simple green salad: A light, lemony arugula salad cuts through the richness beautifully. Just toss with olive oil, lemon juice, and a pinch of salt.
Roasted asparagus: The earthy flavor balances the creamy shells perfectly. Toss with olive oil and roast at 400°F for about 10 minutes.

Portion-wise, I usually count on 3-4 stuffed shells per person for a main course. They’re surprisingly filling! If you’re serving this as part of a bigger Italian feast (maybe with some antipasto first?), you could get away with 2-3 shells per plate.

Presentation tip: Use a wide, shallow bowl instead of a flat plate; it keeps all that delicious sauce right where it belongs (pooled around your shells, not running off the plate!). A final sprinkle of fresh parsley and maybe some extra grated Parmesan makes it look restaurant-worthy.

Storage and Reheating Instructions

Okay, let’s talk leftovers, because let’s be honest, these shrimp Alfredo stuffed shells are so good you’ll want to enjoy them again tomorrow! Here’s how to keep them tasting fresh and delicious:

Storing leftovers: First, let the dish cool completely, but don’t leave it out more than 2 hours (food safety first!). Transfer to an airtight container and pop it in the fridge. They’ll stay perfect for up to 3 days. Pro tip: Store any extra Alfredo sauce separately if you have it, just drizzle it over when reheating.

Reheating like a pro: For the best results, use your oven. Preheat to 350°F, place the shells in an oven-safe dish, cover with foil, and heat for about 15 minutes until warmed through. If you’re in a hurry, the microwave works too, just zap them in 30-second bursts at 50% power to prevent rubbery shrimp. I always sprinkle a little extra cheese on top before reheating, it brings back that fresh-baked magic!

Freezing? You can freeze these for up to 2 months, though the texture changes slightly. Thaw overnight in the fridge before reheating. Honestly though? They’re so good fresh, I rarely have leftovers to freeze!

Nutritional Information

Now, I’m no nutritionist, but I do like to know what I’m putting in my body, especially when it tastes this good! Keep in mind these numbers can vary depending on your exact ingredients (like how generous you are with that cheese!). Here’s the approximate breakdown per serving:

Calories: About 450, totally worth every delicious bite
Fat: 22g (10g saturated), that rich Alfredo sauce does its thing
Carbohydrates: 35g with 2g fiber from those wholesome pasta shells
Protein: 25g, thank you, shrimp!
Sodium: Around 800mg (go easy on the salt if you’re watching this)
Sugar: Just 3g, mostly from the natural sweetness of the shrimp

Remember, these are estimates based on the exact ingredients I use; your numbers might dance around a bit depending on brand choices or substitutions. The important thing? This dish is packed with flavor and satisfaction in every forkful! For more great seafood recipes, check out lemon butter shrimp spaghetti recipe.

Frequently Asked Questions

I get asked about these shrimp Alfredo stuffed shells all the time! Here are answers to the most common questions that pop up:

Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw them completely in the fridge overnight first. Pat them really dry before cooking; frozen shrimp tend to release more water. My trick? I like to thaw them in a colander in the fridge so the excess liquid drains away.

How do I prevent the pasta shells from breaking?
Two secrets: First, don’t overcook them; al dente shells hold their shape better. Second, handle them gently when stuffing. I use a small spoon and hold each shell in my palm while filling, much easier than trying to balance them on the counter!

Can I make this ahead of time?
You bet! Assemble the stuffed shells up to a day in advance, cover tightly with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time since they’ll be cold from the fridge. The flavors actually get better as they sit!

What’s the best way to reheat leftovers?
The oven is your friend here! 350°F for about 15 minutes keeps the texture perfect. If you must microwave, add a tablespoon of water to the dish and cover with a damp paper towel, which helps prevent drying out.

Can I substitute the Alfredo sauce?
Of course! While jarred works in a pinch, I highly recommend trying homemade or the refrigerated kind from the deli section. For a lighter option, blend ricotta with a little milk and Parmesan; it won’t be quite as rich, but still delicious. If you’re looking for other creamy shrimp options, consider this creamy Tuscan shrimp pasta recipe.

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Share Your Shrimp Alfredo Stuffed Shells Experience

Nothing makes me happier than hearing how much you love this recipe as much as I do! Did your family go crazy for these stuffed shells? Maybe you put your own spin on them with extra garlic or a splash of white wine? I want to hear all about it!

Drop a comment below and tell me how your version turned out, the good, the messy, the “oh-my-goodness-this-is-amazing” moments. Did your kids actually eat their shrimp without complaining? Did your dinner guests ask for the recipe? These little kitchen victories make my day!

And if you snapped a photo of your masterpiece (I always do, gotta document that cheesy goodness!), I’d love to see your creation. There’s something magical about how everyone’s stuffed shells turn out slightly different but equally delicious. If you are looking for more great recipes, check out Family Tastes.

Your feedback helps me create even better recipes for you, so don’t be shy! Whether it’s your first time making stuffed shells or you’ve perfected your own technique, share your experience below. Happy cooking, friends! For another great seafood pasta idea, see this shrimp scampi-style linguine alcohol-free recipe.

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