Shrimp and Spinach Stuffed Pasta Shells is a luxurious, restaurant-quality meal that perfectly balances the richness of seafood, the freshness of spinach, and the comfort of cheesy pasta. Jumbo pasta shells are generously filled with a creamy, flavorful mixture of shrimp, spinach, ricotta, and Parmesan, then baked to perfection in a luscious Alfredo or marinara sauce. Every bite is an indulgence — creamy, savory, and deeply satisfying.

This dish represents the best of Italian-American comfort food with a gourmet twist. The shrimp adds a delicate sweetness, while spinach and cheese create a velvety texture that melts in your mouth. It’s elegant enough for a dinner party but cozy enough for a weeknight meal.

Why I Love This Recipe

I love this recipe because it’s the kind of dish that feels fancy without being complicated. The shrimp adds a wonderful sophistication, and the combination of spinach and cheese makes the filling irresistibly creamy. The balance of flavors — from the sweetness of shrimp to the slight bitterness of spinach — makes every bite harmonious.

It’s also a versatile recipe that can be prepared ahead, making it perfect for meal prep, gatherings, or family dinners. When you pull a bubbling tray of these golden shells from the oven, the aroma alone can make your kitchen feel like a trattoria.

Why It’s a Must-Try Dish

This dish is a must-try because it combines two crowd-pleasers — shrimp and stuffed pasta — into one mouthwatering meal. It’s protein-packed, full of flavor, and visually stunning. The creamy filling contrasts beautifully with the baked cheese topping, and the shrimp elevates it from an ordinary pasta bake to a special-occasion dish.

It’s also customizable — whether you use Alfredo for a rich and creamy version or marinara for a lighter tomato-based one, it’s always a hit.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour
• Servings: 4–6 servings
• Calories: ~520 kcal per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Stuffed Shells

• 20–24 jumbo pasta shells
• 1 lb (450 g) shrimp, peeled, deveined, and chopped
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (divided)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• ½ tsp red pepper flakes (optional)
• ½ tsp Italian seasoning

For the Sauce

• 1 ½ cups Alfredo sauce (store-bought or homemade)
  OR
• 2 cups marinara sauce (for a tomato-based version)

For Garnish

• Fresh basil or parsley, chopped
• Extra Parmesan for sprinkling

Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells in salted boiling water until al dente. Drain and set aside.
3. Sauté shrimp and spinach:
   • Heat olive oil in a skillet over medium heat.
   • Add garlic and cook until fragrant (about 30 seconds).
   • Add shrimp, season with salt and pepper, and cook until pink (about 2–3 minutes).
   • Add spinach and cook until wilted. Remove from heat and let cool slightly.
4. Prepare the filling:
   • In a large bowl, combine ricotta, Parmesan, half of the mozzarella, egg, shrimp-spinach mixture, Italian seasoning, and red pepper flakes. Mix well until combined.
5. Assemble the shells:
   • Spread half of the Alfredo (or marinara) sauce in a baking dish.
   • Stuff each pasta shell with about 2 tablespoons of the shrimp-spinach filling and place in the dish.
   • Pour the remaining sauce over the stuffed shells.
   • Sprinkle the top with the remaining mozzarella and extra Parmesan.
6. Bake:
   • Cover the dish with foil and bake for 20 minutes.
   • Remove foil and bake uncovered for another 10–15 minutes, until golden and bubbly.

Step-by-Step Preparation Method

1. Boil the shells → Cook to just tender; don’t overcook.
2. Cook shrimp and spinach → Shrimp turns pink, spinach wilts.
3. Mix the filling → Combine cheeses, egg, and cooked shrimp-spinach mixture.
4. Stuff the shells → Fill evenly, about 2 tbsp per shell.
5. Assemble and sauce → Layer sauce, stuffed shells, then more sauce and cheese.
6. Bake → Covered first to steam; uncovered later to brown the cheese.

How to Serve

Serve hot, straight from the oven. Garnish with chopped basil or parsley and an extra sprinkle of Parmesan. Pair with:

• A crisp side salad with lemon vinaigrette
• Garlic bread or focaccia
• A glass of chilled white wine (like Pinot Grigio or Sauvignon Blanc)

Recipe Tips

• Don’t overcook the pasta shells; they’ll cook further in the oven.
• Drain spinach well to avoid watery filling.
• You can prepare the dish ahead and refrigerate before baking (up to 24 hours).
• Add a squeeze of lemon juice to the shrimp for extra brightness.

Variations

1. Tomato Version: Use marinara or arrabbiata sauce instead of Alfredo for a lighter option.
2. Three-Cheese Filling: Add cream cheese for an even creamier texture.
3. Vegetarian Version: Skip the shrimp and use mushrooms or zucchini.
4. Spicy Cajun Twist: Add Cajun seasoning to the shrimp mixture for a bold, smoky flavor.
5. Pesto Alfredo: Mix 2 tablespoons of basil pesto into your Alfredo sauce for a herby aroma.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Assemble the dish (uncooked) and freeze for up to 2 months.
  • To bake from frozen: cover with foil and bake at 350°F (175°C) for 45–50 minutes.
• Reheating: Reheat individual portions in the oven or microwave until hot.

Special Equipment Needed

• Large pot (for boiling pasta)
• Skillet (for cooking shrimp and spinach)
• Mixing bowl
• 9×13-inch baking dish
• Aluminum foil
• Spoon or piping bag for stuffing shells

FAQ

Q1: Can I use pre-cooked shrimp?
Yes! Just chop and mix them into the filling; skip sautéing to avoid overcooking.

Q2: Can I use frozen spinach?
Absolutely. Just thaw completely and squeeze out excess water before mixing.

Q3: What cheese can I substitute for ricotta?
Cottage cheese or cream cheese can be used as an alternative.

Q4: Can I make this gluten-free?
Yes! Use gluten-free pasta shells and ensure the sauce is gluten-free.

Q5: How do I make it dairy-free?
Use dairy-free ricotta, vegan mozzarella, and coconut-based Alfredo sauce.

Conclusion

Shrimp and Spinach Stuffed Pasta Shells is an impressive, flavor-packed dish that’s as satisfying as it is beautiful. With its creamy filling, savory shrimp, and cheesy baked topping, it’s the perfect comfort food for seafood lovers. Whether served for a special occasion or a cozy family dinner, this recipe always earns compliments.