Cajun Shrimp Alfredo Stuffed Shells
Cajun Shrimp Alfredo Stuffed Shells
Course: DinnerCuisine: Southern, ItalianDifficulty: Medium8
servings20
minutes35
minutes55
minutesThese Cajun Shrimp Alfredo Stuffed Shells combine creamy Alfredo sauce, tender Cajun-seasoned shrimp, and cheesy stuffed pasta into one unforgettable comfort food dinner. Every jumbo shell is filled with a rich ricotta mixture, topped with homemade Alfredo sauce, melted mozzarella, and more juicy shrimp for the perfect balance of creamy, cheesy, and spicy flavors. It’s an easy yet impressive meal that’s perfect for family dinners, date nights, or whenever you’re craving a restaurant-quality pasta dish at home.
Ingredients
- For the Pasta
24 jumbo pasta shells
Salt, for boiling water
- For the Cajun Shrimp
1 lb large shrimp, peeled, deveined, and chopped
1 tbsp olive oil
2 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
- For the Alfredo Sauce
4 tbsp unsalted butter
5 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
2 cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
½ tsp black pepper
¼ tsp Cajun seasoning
- For the Shell Filling
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 cup fresh spinach, chopped
½ tsp garlic powder
½ tsp onion powder
½ tsp Cajun seasoning
- For the Toppings
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh parsley, chopped
Cajun seasoning for garnish
Directions
- Bring a large pot of salted water to a boil. Cook the jumbo shells 2 minutes less than the package directions for al dente. Drain and rinse under cold water.
- Heat the olive oil in a skillet over medium-high heat. Season the shrimp with the Cajun seasoning, smoked paprika, and garlic powder. Cook for about 2 minutes per side until just pink. Remove from the skillet and roughly chop if needed.
- Using the same skillet, melt the butter. Pour in the heavy cream and milk, stirring until combined. Simmer for 3–4 minutes.
- Whisk in the Parmesan, mozzarella, black pepper, and Cajun seasoning until smooth and creamy. Reserve 1½ cups of the Alfredo sauce for topping.
- In a large bowl, combine the ricotta, mozzarella, Parmesan, egg, spinach, garlic powder, onion powder, Cajun seasoning, half of the cooked shrimp, and ½ cup of the Alfredo sauce. Mix until well combined.
- Preheat the oven to 375°F. Spread a thin layer of Alfredo sauce in the bottom of a 9×13 baking dish. Fill each shell with the shrimp mixture and arrange them in the baking dish.
- Top with the remaining Alfredo sauce. Sprinkle with the mozzarella and Parmesan cheeses. Scatter the remaining Cajun shrimp over the top.
- Bake uncovered for 25–30 minutes, until bubbly and lightly golden. Broil for 2 minutes if desired for extra color. Garnish with fresh parsley and a light sprinkle of Cajun seasoning before serving.
Notes
- Don’t overcook the shrimp since they’ll continue cooking in the oven.
- Use freshly grated Parmesan for the smoothest Alfredo sauce.
