Shrimp Alfredo Stuffed Shells

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 45 minutes

Ingrédients

12 jumbo pasta shells, cooked al dente

1 lb shrimp, peeled, deveined, chopped

1 tbsp olive oil

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 cup shredded mozzarella (plus more for topping)

1 egg

1 tsp garlic powder

Salt & pepper, to taste

1 tbsp chopped parsley (for garnish)

For the Alfredo Sauce:

2 tbsp unsalted butter

2 garlic cloves, minced

1 cup heavy cream

¾ cup grated Parmesan cheese

Pinch of nutmeg (optional)

Salt & pepper, to taste

Instructions

Heat olive oil in a pan, cook shrimp for 2–3 minutes until just pink. Set aside to cool slightly.

In a bowl, combine ricotta, Parmesan, mozzarella, egg, garlic powder, salt, pepper, and cooled shrimp.

Melt butter in a saucepan, sauté garlic for 1 minute. Add cream, bring to a simmer, then stir in Parmesan and nutmeg. Season with salt and pepper.

Fill each shell with 1–2 tablespoons of the shrimp mixture. Arrange in a greased baking dish over a layer of Alfredo sauce.

Pour remaining Alfredo over the shells, top with mozzarella. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden. Garnish with parsley.

Nutrition

• Calories: 520
• Lipides Totaux: Not specified
• Lipides Saturés: Not specified
• Lipides Insaturés: Not specified
• Acides Gras Trans: 0
• Cholestérol: Not specified
• Sodium: Not specified
• Glucides Totaux: Not specified
• Fibres Diététiques: Not specified
• Sucres Totaux: Not specified
• Protéines: 30g