These Stuffed Shells with Shrimp and Spinach in a homemade white sauce is nothing less than spectacular!
I cooked two boxes of pasta shells when I made the stuffed shells in tomato sauce last night for Sunday dinner.
Wanting to use the leftover shells, I decided today I would make a similar filling…more simple…and a white sauce instead of a red…and I would add shrimp.
And you know what? It turned out even better!!!
There is just something really wonderful about shrimp, combined with pasta, creamy cheese and
a white cheesy sauce that made this dinner even better than last nights.
The creamy ricotta cheese and spinach dish, filled with succulent shrimp is not only bursting with flavor…but so beautiful to look at.
This is our patio…and finally it’s warm enough this weekend to sit outside and eat when the whole family arrives for family dinner.
Georgia has funny weather when Spring tries to break through. One day we have a roaring fire in the fireplace, and the next it’s 80 degrees and we get to eat outside on the patio. Our three younger granddaughters have already jumped in the pool this year…even though the water temperature was only 58 degrees! But then I would have to say that they are crazy, because there is no way ever that I would get in that water until it warms up to 80 degrees.
Shrimp, two pounds of medium
Shells Large, One box
Heavy Cream, 2 Cup
Mozzarella, 3 Cups (reserve one cup to sprinkle over the top)
Basil Fresh, 6 leaves fresh
Spinach, fresh and chopped, 2 Cups
Ricotta Cheese, 4 Cups
Feta Cheese, One Cup
Garlic Powder, 1 teaspoon
Butter, 2 Tablespoons
Salt, 1 teaspoon
Pepper freshly ground, 3 teaspoon
Pineapple and habanero Sauce, 2 Tablespoons
Smoked Hungarian Paprika, to sprinkle over the top
Mozzarella, 2 Cups
Heavy Cream, 2 Cups
Butter, 2 Tablespoons
Pineapple and habanero sauce, 2 Tablespoons (If you don’t have any apricot preserves will do with one hot pepper diced)
Ricotta Cheese, 4 Cups
Chopped Fresh Spinach, 2 Cups
Fresh Basil, 6 leaves fresh
Shrimp, I used three medium shrimp for each shell
Salt, 1 teaspoon
Pepper freshly ground, 1 teaspoon
If the shrimp is frozen, run under water to thaw and take off the tails making sure the vein is completely clean. Cook in butter and pineapple/habanero sauce for a few minutes until pink, then put in the refrigerator. Use the remaining liquid to make the sauce. Add mozzarella and heavy cream and simmer until combined.
For the stuffing combine the ricotta, chopped spinach, chopped fresh basil and salt and pepper into a bowl and mix together.
Butter the bottom of a square pan and add half of the sauce. Stuff the shells, adding shrimp in the bottom, then the cheese, and then three shrimp on top. Add the remaining sauce over the shells and lightly sprinkle with grated mozzarella cheese on top.
I love this dish because I love shrimp, and pasta with creamy ricotta and spinach covered in cream sauce.
If you just want to have an amazing dinner this is it…if you want to impress guests…this is definitely it as well.
It is one of my very favorites to fix and to eat!
I was in a bit of a hurry so this time I used medium frozen cleaned shrimp with the tails on.
I try to keep at least three bags of these in the freezer at all times.
To thaw the shrimp, all I had to do is run warm water over it…make sure that it is completely clean and take off the tails.
In a saucepan add two Tablespoons of roasted pineapple habanero sauce (or any pepper jelly) and two tablespoons of butter, salt and pepper.
Add the shrimp and cook until it turns pink which should only take two minutes. Remove from the pan and set in the fridge to cool.
Don’t throw away the liquid from cooking the shrimp. Place in a bowl and to the liquid add two cups of shredded mozzarella and
two cups of ricotta cheese. Stir the cheese sauce together until creamy.
Add freshly ground pepper and salt.
The filling for the shrimp:
Two cups of fresh spinach roughly chopped.
Mix together the spinach, ricotta, salt and pepper.
Slice thin six leaves of fresh basil.
Then a rough chop on the basil, combine ingredients and stir until completely mixed.
In a baking dish, brush the bottom with butter, and pour in half of the cheese sauce.
Lay each shell stuffed with shrimp, spinach and ricotta mixture on top. Ten shells filled this little square baking dish.
Pour the remaining cheese over the top of the shells.
Sprinkle mozzarella cheese over the top, and over that hungarian paprika.
On the very top one small handful of Panko breadcrumbs. Now it’s ready to go in the
oven at 350 degrees for 45 minutes, or cover with plastic wrap and put in the fridge for tomorrows dinner.
If you want to freeze this, cover with aluminum foil. It is a perfect dish to thaw and heat when you don’t feel like cooking.
Bubbling hot right out of the oven…this dish is sure to please anyone who loves shrimp.
Creamy, rich and wonderful! The shells are a bit crispy on the outside but cheesy and creamy inside with sweet shrimp in each bite.
I served toasted sourdough bread and a green salad with it…nothing more was needed.
I also make four shells without shrimp…because I ran out…and they were delicious too…but not nearly as good as the shell with shrimp were…but good. :)|
This really is an outstanding dish that everyone loved.
My sister came over today because she wanted to make this dish and thought it would be easier if I was here to help…just in case.
She is making a thank you meal for three men who have been a great help in her recent move.
She wanted to use what she had on hand, but didn’t have any fresh shrimp.
She did have frozen Margaritaville Shrimp that comes cleaned and in a wonderful garlic sauce…all you have to do is heat it up.
For the large casserole dish, she used 5 boxes. Normally that would be quite expensive although a whole lot faster to make.
We get this on sale when it is two for the price of one. The regular price here at our Food Lion grocery store is $7.99 per box.
They also make one that is called Island Lime Shrimp and the sauce is more creamy which I really like, especially with this recipe.
She had two boxes of each kind, so that is what we used today.
The same recipe for the sauce was used, except she added the sauce that came inside the box of shrimp, instead of adding butter.
It was delicious! Stuff as many or as few shrimp into the shells as you want. It really depends on the size of the shrimp.
Or to save money you could also cut the shrimp in bite size pieces, you don’t have to go to the expense of using them whole.
This literally took two minutes to heat up. Used the sauce in the box and added the mozzarella for the cheese sauce.
She poured the sauce over the stuffed shells, sprinkled with one cup mozzarella and smoked paprika
The finished product was supper easy and ready to heat in the oven in minutes.