Ingredients
- Jumbo Pasta Shells (Conchiglie): 12
- Shrimp (peeled and deveined): 1 pound
- Fresh Spinach: 6 ounces
- Cream Cheese: 4 ounces
- Parmesan Cheese (grated): 1/2 cup
- Roasted Red Peppers (jarred): 1 cup
- Heavy Cream: 1/2 cup
- Garlic: 2 cloves
Instructions
- Step 1: Cook the pasta shells according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
- Step 2: In a skillet, sauté the shrimp with minced garlic until pink and cooked through. Roughly chop the shrimp.
- Step 3: Steam or sauté the spinach until wilted. Drain well and squeeze out any excess water. Chop coarsely.
- Step 4: In a bowl, combine the cooked shrimp, spinach, cream cheese, and parmesan cheese. Mix well to create the filling.
- Step 5: Preheat oven to 375°F (190°C). Stuff each pasta shell with the shrimp and spinach mixture and arrange them in a baking dish.
- Step 6: For the roasted red pepper cream sauce, blend the roasted red peppers and heavy cream until smooth. Pour the sauce over the stuffed shells and bake for 20-25 minutes, or until heated through and bubbly.
Notes
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F until warmed through.
- Garnish with fresh basil or a sprinkle of extra parmesan cheese for a pop of color and flavor.
- To prevent soggy shells, be sure to thoroughly drain and squeeze out excess moisture from the cooked spinach before mixing it into the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American