Creamy Shrimp Stuffed Shells

Instructions

Step 1: Cook the pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

Step 2: In a large skillet, melt butter over medium-high heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Season with salt and pepper, then transfer to a plate.

Step 4: In the same skillet, combine cream cheese and ricotta over medium heat, stirring until smooth. Add heavy cream and Parmesan cheese, mixing well.

Step 5: Stir in the cooked shrimp, fresh parsley, fresh dill, and lemon zest. Let simmer for 2-3 minutes to blend flavors.

Step 6: Stuff each cooked shell with the shrimp filling mixture. Arrange on a serving plate and drizzle any remaining sauce over the top.

Step 7: Garnish with fresh parsley and extra black pepper. Serve immediately while warm.

Storage and Reheating Tips

Store leftover stuffed shells in an airtight container in the refrigerator for up to 2 days. The pasta will continue to absorb the sauce as it sits, which is delicious.

To reheat, place the shells in a baking dish, cover with foil, and warm in a 350 degree F oven for 10-12 minutes until heated through. You can also reheat gently on the stovetop over low heat with a splash of cream if the sauce seems too thick.

This dish does not freeze well due to the cream-based sauce and delicate shrimp texture. Enjoy fresh or within a couple of days for best results.