Creamy Shrimp Alfredo Stuffed Shells

Instructions

Step 1: Cook the jumbo shells in salted boiling water according to package directions until al dente. Drain and set aside to cool slightly.

Step 2: In a large skillet, melt butter over medium heat and sauté minced garlic for 1 minute until fragrant.

Step 3: Add the shrimp and cook for 2-3 minutes per side until just pink. Remove shrimp and set aside.

Step 4: Pour heavy cream and milk into the same skillet, stirring to combine with the garlic butter.

Step 5: Reduce heat to low and whisk in Parmesan cheese until melted and smooth. Season with salt, pepper, and red pepper flakes.

Step 6: Gently fold in the cooked shrimp and roasted red peppers. Stir in lemon zest.

Step 7: Spoon the shrimp Alfredo mixture into each cooked shell, filling generously.

Step 8: Arrange stuffed shells in a baking dish. Bake at 375°F for 15-20 minutes until heated through and lightly golden on top.

Step 9: Garnish with fresh parsley and chives before serving. Drizzle with additional Alfredo sauce if desired.

Storage and Reheating Tips

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. They reheat beautifully, so meal prep ahead with confidence.

To reheat, cover the baking dish with foil and warm in a 350°F oven for about 15 minutes. You can also reheat individual portions in the microwave, covered, for 2-3 minutes.

These shells can be assembled ahead and refrigerated unbaked for up to 24 hours. Just add a few extra minutes to the baking time if cooking from cold.