Close-up of baked shrimp stuffed pasta shells with creamy sauce and fresh parsley

Creamy Shrimp and Spinach Stuffed Shells

by

Rich, cheesy & irresistibly comforting

These Creamy Shrimp and Spinach Stuffed Shells are the ultimate cozy-meets-elegant comfort food! Jumbo pasta shells filled with a rich mixture of sautéed shrimp, creamy ricotta, Parmesan, garlic, and fresh spinach all baked in a luscious, velvety sauce until bubbly and golden. This is one of those recipes that looks impressive, tastes decadent, and is surprisingly simple to pull together. Whether you’re prepping for family dinners, date nights, or holidays, this Emma’s Cake Studio favorite delivers restaurant-level flavor with minimal effort. Each bite is cheesy, creamy, and perfectly seasoned, making it a guaranteed crowd-pleaser every time.

Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4–6

Ingredients List

For the Stuffing

  • 20–24 jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb shrimp, peeled & chopped
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups ricotta cheese
  • ½ cup shredded mozzarella
  • ¼ cup grated Parmesan
  • 1 egg
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)

For the Cream Sauce

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken or seafood broth
  • ½ cup Parmesan
  • Salt & pepper to taste
  • 1 tablespoon chopped parsley

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Baking dish
  • Large pot
  • Skillet
  • Mixing bowls
  • Measuring cups & spoons
  • Spoon or small scoop
  • Cutting board

Step-by-Step Beginner-Friendly Instructions

  1. Cook the shells:
    Boil jumbo shells in salted water until al dente. Drain and set aside to cool.
  2. Prepare the shrimp:
    Heat oil and butter in a skillet. Add chopped shrimp and garlic; cook for 2–3 minutes until pink. Add spinach and cook until wilted. Remove from heat.
  3. Mix the filling:
    In a bowl, combine shrimp mixture, ricotta, mozzarella, Parmesan, egg, lemon juice, salt, pepper, and red pepper flakes. Stir until creamy and well mixed.
  4. Make the cream sauce:
    In a small saucepan, melt butter and sauté garlic for 1 minute. Add cream and broth; simmer 3 minutes. Stir in Parmesan until smooth and velvety. Season to taste.
  5. Assemble:
    Spread ½ cup sauce on the bottom of a baking dish. Stuff each shell generously with the shrimp mixture and arrange in the dish. Pour remaining sauce over the top.
  6. Bake:
    Bake at 375°F (190°C) for 20 minutes, until hot and bubbling.
  7. Serve:
    Garnish with parsley and extra Parmesan. Enjoy warm and creamy!

Pro Tips

  • Don’t overcook the shells: Slightly underdone shells hold their shape better while stuffing.
  • Use small shrimp: They combine more evenly in the filling.
  • Make ahead: Assemble up to 24 hours in advance and bake before serving.
  • Add flavor: Mix in fresh basil, Italian seasoning, or sun-dried tomatoes.
  • Nutrition Table
Serving SizeCaloriesProteinCarbsFatFiberSugar
1 serving51034g38g26g2g4g