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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/shrimp-scampi-stuffed-shells/