These Mediterranean Creamy Shrimp Stuffed Shells have a silky and cheesy texture. We prepare these stuffed shells with jumbo pasta shells, shrimp, ricotta cheese, feta cheese, mozzarella cheese, Parmesan cheese, fresh spinach, garlic, lemon zest, olive oil, Mediterranean herbs, whole milk, and heavy cream. These stuffed shells contain approximately 30 g net carbs and 465 calories. We bake these stuffed shells in about 1 hour. These stuffed shells are a wonderful choice for family dinners, weekend meals, holiday gatherings, or special occasions. Greek salad, roasted asparagus, lemon herb rice pilaf, garlic herb focaccia, or tzatziki can all be served alongside these filled shells.
STATS:
- Course: Main Course
- Prep Duration: 25 minutes
- Caloric Content: 465 kcal
- Diet: Mediterranean
- Cuisine: Mediterranean, Italian
- Cook Time: 35 minutes
- Size/serving: 3 stuffed shells
- Mode of Cooking: Oven
- Overall yields: 6
- Level of Difficulty: Intermediate
- Overall duration: 1 hour
EQUIPMENT:
- Pot
- Colander
- Skillet
- Bowl
- Wooden spoon
- Chef’s knife
- Cutting board
- Whisk
- Baking dish
- Aluminum foil
- Cheese grater
INGREDIENTS:
STUFFED SHELLS:
- 24 jumbo pasta shells
- 1 lb shrimp
- One tbsp. olive oil
- Two cloves garlic
- Two cups spinach
- ½ tsp sea salt
- 1 cup ricotta cheese
- ½ cup feta cheese
- ½ cup mozzarella cheese
- ¼ cup Parmesan cheese
- 1 tbsp parsley
- 1 tsp oregano
- ½ tsp basil
- ¼ tsp black pepper
- 1 tsp lemon zest
CREAM SAUCE:
- 2 tbsp olive oil
- ½ tsp sea salt
- 2 tbsp butter
- 4 cloves garlic
- 2 tbsp flour
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup Parmesan cheese
- ¼ tsp nutmeg
- ¼ tsp black pepper
TOPPING:
- Half a cup mozzarella cheese
- 2 tbsp parsley
- Parmesan cheese, two tbsp.
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
JUMBO PASTA SHELLS:
- Jumbo pasta shells hold the creamy shrimp filling perfectly and create the classic stuffed shell presentation. You can also use manicotti or cannelloni if jumbo shells are unavailable.
FETA CHEESE:
- Feta cheese adds a tangy, salty Mediterranean flavor to the filling. Alternatively, use goat cheese or ricotta salata.
MOZZARELLA CHEESE:
- Mozzarella creates a creamy filling and a beautifully melted cheesy topping. You may substitute it with provolone, Fontina, or Monterey Jack cheese.
PARMESAN CHEESE:
- Both the filling & the cream sauce benefit from the rich, nutty flavor that Parmesan imparts. Pecorino Romano is an excellent substitute.
SPINACH:
- Spinach adds freshness, color, and extra nutrients to the filling. Instead, use kale, Swiss chard, or baby arugula.
WHOLE MILK:
- Whole milk creates a smooth and creamy sauce without being overly heavy.
OLIVE OIL:
- Extra virgin olive oil adds authentic Mediterranean flavor while helping sauté the ingredients. Avocado oil is a great substitute.
FRESH HERBS:
- Fresh parsley provides a bright, fresh finish and enhances the Mediterranean flavor. Fresh basil or dill can be used instead.
INSTRUCTIONS:
- We cook the jumbo shells in salted boiling water till al dente.
- After straining, rinse with cold water & then put it aside.
- Preheat the olive oil in a pan.
- Put the garlic & cook for almost half a minute.
- Cook the shrimp till just pink, for almost two minutes.
- Mix in spinach & cook till wilted.
- Off the flame and gently cool it.
- Perfectly whisk the pepper, ricotta, salt, feta, lemon zest, mozzarella, basil, Parmesan, oregano, shrimp mixture, and parsley in a dish.
- Slowly warm the butter with olive oil in a saucepan.
- Cook for approximately 30 seconds after incorporating the garlic.
- Cook for almost a minute after whisking in the flour.
- Gently stir in milk, then include heavy cream.
- Slowly cook till thickened, for almost five minutes.
- Whisk in pepper, Parmesan, salt, and nutmeg.
- Pour all the cooked pasta shells with the cheese mixture & shrimp.
- Distribute 1/2 of the cream sauce in a dish.
- Put the stuffed shells in a layer.
- Spread the leftover sauce on the shells.
- Garnish with Parmesan and mozzarella.
- Wrap with foil and bake for almost twenty-five minutes at 190°Celcius.
- Eliminate the foil and bake till bubbly & golden, for an extra ten minutes.
- Garnish with fresh parsley and allow the stuffed shells to sit for five minutes, then serve.
TIPS:
- Avoid cooking the shrimp too much and then bake.
- Cool the filling & then stuff the shells.
- For extra Mediterranean taste, include the chopped sun-dried tomatoes.
SERVING SUGGESTIONS:
SALADS:
- Greek Salad
- Mediterranean Chickpea Salad
- Cucumber Tomato Salad
- Arugula Parmesan Salad
- Spinach Olive Salad
VEGETABLE SIDES:
- Roasted Asparagus
- Garlic Green Beans
- Grilled Zucchini
- Roasted Brussels Sprouts
- Lemon Herb Broccoli
GRAINS & RICE:
- Lemon Herb Rice Pilaf
- Mediterranean Quinoa
- Brown Rice
- Wild Rice Blend
- Couscous with Herbs
BREADS:
- Whole Wheat Pita Bread
- Garlic Herb Focaccia
- Rustic Sourdough Bread
- Rosemary Flatbread
- Olive Bread
MEDITERRANEAN SIDES:
- Roasted Baby Potatoes
- Marinated Olives
- Tzatziki
- Hummus
- Stuffed Grape Leaves
STORAGE INFORMATION:
FRIDGE:
- For longer than three to four days, keep the remainders in a tightly closed vessel.
FREEZER:
- Store the baked or unbaked stuffed shells for approx. 2 months.
FAQs:
May we prepare these stuffed shells earlier?
- Indeed, you can put these stuffed shells together 24 hours in advance, chill them, and then bake them.
Could we prepare these stuffed shells gluten-free?
- Yes, you can use non-gluten flour and jumbo shells for the sauce.
Will we include additional veggies?
- Yes, you can use sun-dried tomatoes, mushrooms, roasted red peppers, zucchini, and artichokes.
NUTRITIONAL FACTS:
Calories: 465 kcal
Sodium: 760 mg
Net Carbs: 30 g
Fiber: 3 g
Sugar: 5 g
Fats: 23 g
Proteins: 34 g
Portion Size: 3 stuffed shells
Total Carbs: 33 g