Shrimp Alfredo Stuffed Shells

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 520
• Tłuszcz Całkowity: Not specified
• Tłuszcz Nasycony: Not specified
• Tłuszcz Nienasycony: Not specified
• Tłuszcz Trans: 0
• Cholesterol: Not specified
• Sód: Not specified
• Węglowodany Całkowite: Not specified
• Błonnik Pokarmowy: Not specified
• Cukry Całkowite: Not specified
• Białko: 30g