🦐 Creamy Shrimp Alfredo Stuffed Shells

Ingredients:

• 20 jumbo pasta shells

• 1 lb shrimp, peeled, deveined, and chopped

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese (plus more for topping)

• ½ cup grated Parmesan cheese

• 1 egg

• 1 tbsp fresh parsley, chopped

• 2 cups heavy cream

• ½ cup chicken broth

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• Extra Parmesan and parsley, for garnish

Instructions:

1. Cook the Pasta Shells

   • Boil jumbo shells in salted water until al dente. Drain and set aside.

2. Cook the Shrimp

   • In a skillet, melt butter over medium heat. Add garlic and cook until fragrant.

   • Toss in shrimp with salt, pepper, and Italian seasoning. Cook 3–4 minutes until just pink. Remove and set aside.

3. Make the Filling

   • In a bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, and half of the cooked shrimp. Stir until creamy.

4. Prepare Alfredo Sauce

   • In the same skillet, pour in heavy cream and chicken broth. Add Parmesan, Italian seasoning, and red pepper flakes.

   • Simmer on low until thickened, about 5–7 minutes.

5. Stuff the Shells

   • Spoon shrimp-ricotta mixture into each pasta shell. Arrange in a greased baking dish.

6. Assemble & Bake

   • Pour Alfredo sauce over the shells, sprinkle with extra mozzarella, and top with the remaining shrimp.

   • Bake at 375°F (190°C) for 20–25 minutes, until golden and bubbly.

7. Serve

   • Garnish with fresh parsley and Parmesan. Serve hot with garlic bread or a crisp salad.