Recipe: Shrimp And Ricotta Stuffed Shells With Homemade Alfredo Sauce

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Today's feature is the shrimp and ricotta stuffed shells with homemade alfredo sauce. This enjoyable recipe is simple and quick to prepare.

All you need are 15 ingredients and the eagerness to follow 9 easy steps.

• For ricotta filling
• 1 large container of ricotta cheese
• Half a bag of frozen shrimp or fresh if preferred
• 1 tbsp each of garlic powder onion powder and 1 tsp of salt
• 2 tbsp dry ranch seasoning. Taste and adjust if desired
• For alfredo sauce
• 1/2 stick butter
• 2 cloves garlic
• 2 cups heavy cream
• 1-1 1/2 cups freshly grated parmesan cheese
• Salt and pepper to taste
• For the rest
• 1 box large shells
• 1 block or bag of mozzarella cheese
• Parsley for garnish

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "shrimp and ricotta stuffed shells with homemade alfredo sauce".

• Cook shells for 8 minutes or just until theyre al dente. Do not cook all the way.
• Cut shrimp in half and sautee on medium heat in your seasoning of choice until theyre almost done. Set aside and let cool.
• For alfredo sauce melt butter in pan and sautee the garlic for a minute until fragrant. Add heavy cream and bring to a simmer.
• Take completely off heat and add parmesan slowly. And salt and pepper. It will thicken as it cools.
• In a large bowl mix ricotta cheese and seasonings and cooled shrimp and mix until well combined.
• Spoon a layer of alfredo in the bottom of a casserole dish and stuff shells with ricotta filling. I use a ziplock bag with the corner cut out.
• Place shells in a layer across the bottom. Pour over remaining alfredo sauce and top with mozzarella cheese and a sprinkle of parsley.
• Bake on 375° for 30 mins. The cheese should be melted and bubbly.
• Cool for 15 mins and enjoy !!!!

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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