- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Preheat your oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, combine ricotta, mozzarella, Parmesan, garlic powder, onion powder, and season with salt and pepper.
- Stuff each shell with the cheese mixture.
- In a skillet, heat olive oil over medium heat. Add minced garlic and shrimp, cooking until shrimp is pink.
- Stir in heavy cream and paprika; simmer for a few minutes.
- Arrange stuffed shells in a baking dish and pour the shrimp sauce over them.
- Bake for 20 minutes until bubbly and golden.
Notes
- For extra flavor, add fresh herbs like parsley or basil.
- A sprinkle of more cheese on top before baking enhances the dish.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Pescatarian