Thursday, May 18, 2017
Stuffed Pasta Shells with Shrimp Mushroom Alfredo Sauce
This is the best of Italian Cooking, creamy stuffed shells with Shrimp, mushroom, spinach Alfredo Sauce over all and baked makes my mouth water just typing up my recipe.
You need to make this soon.
what you need:
BAKED STUFFED SHELLS
1 box large pasta shells (12 ounces)
3 tablespoons olive oil (reserve 1 tablespoon for cheese mixture)
1 pound whole milk ricotta
2 cups fresh mozzarella (grated, divided)
1 1/2 cups parmesan (grated)
1/2 cup parsley (finely chopped, plus additional for serving)
1/2 cup basil (finely chopped, plus additional for serving)
Kosher salt and freshly ground black pepper (to taste)
SHRIMP MUSHROOM ALFREDO SAUCE
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
1 clove garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream
1 cup milk
1/2 cup grated Romano Parmigiano cheese
1 cup fresh spinach
Salt and pepper to taste
1/4 cup chopped basil
Melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, and milk Romano cheese, and spinach bring to a simmer stirring constantly until thickened, about 5 minutes. Season with, salt, and pepper to taste.
Preheat oven to 375ºF.
Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions.
In a large bowl add the ricotta, 1 cup of mozzarella, parmesan, parsley, basil, olive oil, and mix to combine. Season with salt and pepper.
To Assemble: Coat the bottom of a 9x13-inch casserole dish with 1/2 of the alfredo sauce and set aside. Spoon cheese mixture into each of the cooked shells and place them seam side up in the dish. Cover the shells with the remaining alfredo sauce, and top with the remaining mozzarella cheese.
Cover the casserole dish with foil and bake until cheese is melted, about 30 minutes. Take the foil off and bake for another 10 minutes or until light golden brown on top. Remove from the oven and let cool for 10 minutes. Sprinkle with basil and parsley and serve.
Tip: Place the ricotta mixture into a baggie with corner cut to easily fill cooked shells.
Posted by Cheryl Croce Culver