Dinner

Shrimp-Stuffed Pasta Shells

A touch of lemon zest and fresh garlic brightens up these shells stuffed with creamy ricotta and seafood, then simmered in marinara paste.

Yields

4 - 4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 12 jumbo pasta shells
  • 8 oz. frozen cooked peeled and deveined extra-small or salad shrimp thawed, coarsely chopped
  • 1 c. ricotta cheese
  • 1/2 c. shredded mozzarella cheese 2 oz.
  • 1 clove garlic finely chopped
  • 1 tsp. grated lemon zest
  • 1 1/2 c. marinara pasta sauce from 24-oz. jar
  • 2 tbsp. chopped chives

Instructions

Cook pasta shells according to package directions. Drain; reserve. 

In bowl, combine shrimp, ricotta, mozzarella, garlic, zest and pepper. Evenly divide shrimp mixture among shells. 

Transfer sauce to pot; top with stuffed shells. 

Over medium-high heat, bring sauce to boil; reduce heat to low. Cover; cook until shrimp filling is heated through, about 15 min. Serve sprinkled with chives.

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