Are you searching for the ultimate comfort food masterpiece? A magnificent, show-stopping casserole that combines two of the world’s most beloved dishes—creamy stuffed shells and savory shrimp scampi—into one unforgettable meal? This incredible, from-scratch-tasting Shrimp Scampi Stuffed Shells recipe is that perfect dish. We’re talking tender, jumbo pasta shells, packed with a luscious, cheesy shrimp filling, and baked in a rich, velvety cream sauce until golden, bubbly, and completely irresistible.
This isn’t just another baked pasta recipe; it’s your definitive guide to a truly legendary feast. While it looks like a gourmet creation, we’ll show you the simple but brilliant secrets to creating this stunning dish at home. Best of all, this recipe makes two casseroles—one to bake for dinner tonight, and one to freeze for a future night when you need a delicious meal with zero effort. This is the ultimate make-ahead meal for a holiday gathering, a potluck, or a busy weeknight.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Make-Ahead Holiday Centerpiece
What makes this Shrimp Scampi Stuffed Shells so spectacularly delicious is its incredible, multi-layered flavor and its wonderful combination of creamy, cheesy, and savory elements. This recipe is a masterpiece of comfort food genius. The dish features classic jumbo pasta shells, which are stuffed with a magnificent filling: a classic shrimp scampi mixture of tender shrimp, garlic, white wine, and lemon is folded into a rich and creamy blend of ricotta, cream cheese, and Parmesan. The filled shells are then nestled into a luscious, from-scratch Béchamel-style cream sauce and baked under a blanket of gooey, melted mozzarella.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 45 minutes |
| Difficulty Level | Easy |
| Servings | Two 9×13-inch casseroles (serves 8-10 each) |
The Italian-American Kitchen: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients to create its signature rich and comforting flavor.
- The Shrimp Scampi Filling (The Star of the Show!):
- The Shrimp: For the best, most succulent result, it is highly recommended to use medium or large raw shrimp. Using shrimp that has already been peeled and deveined is a fantastic and convenient shortcut.
- The Creamy Cheese Trio: The secret to a truly rich and luscious filling is the classic combination of tangy, room temperature cream cheese, creamy whole-milk ricotta, and salty, nutty Parmesan.
- The Velvety Cream Sauce:
- The Roux: A classic and simple foundation of unsalted butter and all-purpose flour (a roux) is the key that thickens the sauce and gives it a stable, velvety texture.
- The “Double Cream”: This is a brilliant secret to an extra-luxurious sauce! Using a combination of whole milk and heavy cream creates a much richer, more decadent result than using milk alone.
The Casserole Masterclass: The Secrets to a Perfect Baked Pasta
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The “No-Cook” Filling: One of the brilliant shortcuts in this recipe is that the creamy cheese portion of the filling requires no cooking! You simply mix the room temperature cheeses with the cooked shrimp mixture for an incredibly fast and easy assembly.
- The Roux for a Perfect Cream Sauce: The number one secret to a thick, stable, and creamy Béchamel sauce is a simple roux. By cooking the flour in the melted butter for a few minutes before you add your liquids, you are cooking out the raw, pasty flavor of the flour and creating a perfect, foolproof thickening agent that will never be lumpy.
- The Make-Ahead Magic: The best part of this recipe is that it makes two full casseroles. This is the ultimate “cook once, eat twice” strategy. The freezer-friendly nature of this dish makes it an absolute lifesaver for holiday planning or for having a delicious, homemade meal on hand for a busy night.
Step-by-Step to the Best Shrimp Scampi Stuffed Shells
This impressive culinary project is a joy to prepare.
Part 1: The Art of the Savory Scampi & Cheese Filling
Step 1: First, bring a large pot of generously salted water to a boil and cook your 40 jumbo pasta shells according to the package directions until they are al dente. Drain them and set them aside.
Step 2: In a large skillet, heat your 1/4 cup of olive oil and 4 tablespoons of butter over a medium heat. Add the 1 teaspoon of red pepper flakes, 6 cloves of minced garlic, and 1 finely diced medium yellow onion. Cook for 2 to 3 minutes, until the onions are translucent.
Step 3: Add your 2 pounds of chopped shrimp and cook for 1 to 2 minutes. Add a splash of white wine, the juice of 1 lemon, and 1/2 teaspoon each of salt and pepper. Simmer for about 1 more minute, until the shrimp is cooked through. Set this shrimp mixture aside on a plate to cool completely.
Step 4: In a large bowl, use a spatula to mix together your two 8-ounce packages of room temperature cream cheese, the 2 cups of ricotta, the 1 cup of grated Parmesan, the 2 tablespoons of chopped parsley, and your 1 large egg. Season with salt and pepper. Once this is well combined, gently fold in your cooled shrimp mixture.
Part 2: The Luscious Cream Sauce and Festive Assembly
Step 1: Preheat your oven to 375°F ($190^{\circ}C$).
Step 2: To make the sauce, in the same skillet you used for the shrimp, melt your 1 stick of butter over a medium heat. Sprinkle over the 1/4 cup of all-purpose flour and cook, whisking constantly, for 3 to 4 minutes, until the roux turns a light golden brown.
Step 3: Slowly pour in your 4 cups of whole milk and 2 cups of heavy cream, whisking constantly to prevent lumps. Continue to cook for a few more minutes until the sauce has thickened. Stir in your 4 cloves of minced garlic and the 2 tablespoons of minced fresh parsley, and season with salt and pepper.
Step 4 (The Fun Part!): To assemble your first casserole, add 1 cup of your prepared sauce to the bottom of a 9×13-inch baking dish. Use a spoon to generously fill each of your cooked pasta shells with your shrimp and cream cheese mixture.
Step 5: Lay 20 of your stuffed shells in the baking dish. Top the shells with an additional 2 cups of your sauce and then sprinkle over half of your shredded mozzarella.
Step 6: Bake, uncovered, for about 25 minutes, until the casserole is bubbly and hot and the cheese is golden brown.
For the second casserole, simply assemble it in the same way, cover it tightly with plastic wrap and then aluminum foil, and freeze for a delicious meal on another night!
Shrimp Scampi Stuffed Shells (A Creamy, Cheesy Showstopper!)
A rich and decadent recipe for Shrimp Scampi Stuffed Shells. This dish features jumbo pasta shells filled with a creamy and savory mixture of chopped shrimp, cream cheese, ricotta, and Parmesan, all seasoned scampi-style with garlic, white wine, and lemon juice. The stuffed shells are then baked in a homemade, velvety garlic cream sauce until hot and bubbly. The recipe is designed to make two full casseroles, one to bake immediately and one to freeze for a future meal.
Ingredients
- For the Pasta and Filling:
- Kosher salt
- 40 jumbo pasta shells
- 1/4 cup olive oil
- 4 tablespoons salted butter
- 1 teaspoon crushed red pepper flakes
- 6 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 2 pounds shrimp (21/25 count), peeled, deveined, and chopped
- A splash of white wine
- 1 lemon, juiced
- Freshly ground black pepper
- Two 8-ounce packages cream cheese, at room temperature
- 2 cups whole-milk ricotta
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 large egg
- 3 cups grated fresh mozzarella, divided
- For the Sauce:
- 8 tablespoons (1 stick) salted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 4 cloves garlic, minced
- 2 tablespoons minced fresh parsley
Instructions
- Prepare the Pasta and Filling: Bring a large pot of salted water to a boil. Cook the pasta shells until al dente according to package instructions. Drain and set aside.
- While the pasta cooks, heat the oil and 4 tablespoons of butter in a large skillet over medium heat. Add the red pepper flakes, 6 cloves of minced garlic, and the onions. Cook for 2-3 minutes, until the onions are translucent.
- Add the chopped shrimp and cook for 1-2 minutes. Add the wine, lemon juice, and 1/2 teaspoon each of salt and pepper. Simmer for about 1 minute until the shrimp is cooked through. Set the shrimp mixture aside on a plate to cool.
- In a large bowl, mix together the cream cheese, ricotta, Parmesan, parsley, egg, and 1/2 teaspoon each of salt and pepper until well combined. Fold in the cooled shrimp mixture.
- Make the Sauce: Preheat the oven to 375°F. Using the same skillet over medium heat, melt the 1 stick of butter. Sprinkle in the flour and cook, whisking, for 3-4 minutes to create a golden roux.
- Pour in the milk and cream, whisking constantly. Cook until the sauce has thickened. Add 4 cloves of minced garlic, 1/4 teaspoon each of salt and pepper, and the fresh parsley. Set aside.
- Assemble and Bake (Casserole 1): Add 1 cup of the sauce to the bottom of a 9×13-inch baking dish.
- Generously fill 20 of the jumbo shells with the shrimp and cream cheese mixture. Arrange the stuffed shells face down in the baking dish.
- Top with an additional 2 cups of sauce and sprinkle with half of the shredded mozzarella.
- Bake, uncovered, for about 25 minutes, until bubbly and hot.
- Assemble and Freeze (Casserole 2): Assemble a second 9×13-inch baking dish with the remaining ingredients in the same manner. Cover tightly with plastic wrap and then aluminum foil and freeze for a future meal. To bake from frozen, preheat the oven to 375°F and bake, uncovered, for 35 to 40 minutes.
Notes
- This recipe is perfect for meal prepping or ‘cook once, eat twice’ planning, as it yields two full 9×13-inch casseroles.
- Placing the stuffed shells face-down in the sauce is a unique technique that helps keep the filling moist.
- The entire sauce is made in the same skillet used to cook the shrimp, which incorporates all the flavorful browned bits from the pan.
Storage and Make-Ahead Tips
- Make-Ahead: As the recipe directs, this is the ultimate make-ahead meal! The unbaked, frozen casserole can be stored in the freezer for up to 3 months.
- Storage: Store any leftover baked casserole, well-covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is to place it back in a baking dish, cover it with foil, and warm it in a 350°F oven for about 20-25 minutes, until it is warmed through.
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Frequently Asked Questions (FAQs)
Q1: How do I keep my pasta shells from tearing when I stuff them?
The secret is to cook them just until they are al dente (still firm to the bite) and to handle them gently. Tossing them with a little olive oil after they have drained will also help to keep them from sticking together and tearing.
Q2: Can I make this with a different kind of seafood?
Yes, absolutely! This recipe would also be fantastic with finely chopped scallops, cooked lobster meat, or even a flaky white fish like cod or halibut instead of the shrimp.
Q3: Can I make this vegetarian?
Of course! To make a delicious vegetarian version, simply omit the shrimp. You can create a classic, delicious three-cheese and herb stuffed shell, or you could add about 1 to 1 1/2 cups of sautéed mushrooms or some cooked, chopped spinach to the cheese filling.
Q4: How do I bake the casserole from frozen?
When you are ready to bake your frozen casserole, simply preheat your oven to 375°F. Bake the casserole, uncovered, for about 35 to 40 minutes, until it is bubbly and cooked all the way through.
Q5: Why is my cream sauce lumpy?
A lumpy cream sauce is almost always because the liquid was added to the roux too quickly. The secret to a perfectly smooth sauce is to add your milk and cream very slowly, in a thin and steady stream, while whisking constantly.