Shrimp Scampi Stuffed Shells Recipe
This Shrimp Scampi Stuffed Shells recipe is a masterpiece you and your family will love. This recipe is fast and easy because of this awesome shortcut. This post was sponsored by Gorton’s Seafood. All views expressed are that of our own.
Stuffed shells are one of my family’s favorite meals that we can all agree on. I make them regularly because my girls just love my traditional meat-based recipe. All that ooey, gooey cheese, pasta, and sauce is enough to make my mouth water.
Yesterday, I was inspired by Gorton’s Simply Bake Shrimp Scampi to try and mix the best of three pasta worlds and create a delectable, rich meal that is perfect for the fall season.
If you love Shrimp Scampi, pasta alfredo, or stuffed shells, you are sure to fall in love with the flavors of these Shrimp Scampi Stuffed Shells.
I even snuck in a full bag of baby spinach into this recipe effortlessly. If you are familiar with cooking spinach, you know just how quickly one bag can be reduced into about just 1/2 cup of cooked leaves! Adding veggies into rich meals helps me to a feel a little a lot better–because of vegetables..haha!
Anyhow, I used my favorite quick shrimp scampi go-to from Gorton’s Seafood. Their Simply Bake Shrimp Scampi cooks up so perfectly in their specially made baking bags. You can add one or two bags on a baking sheet and bake according to the package and have a delicious shrimp scampi in a tasty scampi sauce.
The sauce is very ample so it is enough to pour over pasta or dip bread into! By using this product, I eliminated some ingredients and some time.
But, I have a secret! I love to make the most of my time while cooking so I always have a few things going at once as I mix, stir, and snap photos.
For this recipe, I actually opened the bags of Simply Bake Shrimp, added them to my skillet and cooked them in about 5 minutes while my pasta water boiled!! I have never tried this before but it worked like a charm for the next recipe step!
After the shrimp started to curl and turn pink, I removed them and half the sauce using a ladle.
I set them aside, and then added the entire bag of baby spinach to the skillet (over medium heat) and cooked it down which took about 1 minute!
This eliminated the need for extra oil and seasonings! It was a perfect hack that worked to my advantage.
Once the shrimp and spinach were cooked, I added it to a large bowl with my ricotta and cottage cheeses, Alfredo sauce, and half of the cooked shrimp to make the stuffed shells mixture.
Then it was time to drain the pasta shells and stuff them up with this yummy filling.
I used a tablespoon to add the filling to each and it worked out wonderfully.
The Gorton’s Simply Bake Shrimp Scampi I reserved in a bowl was used to top each shell for a nice presentation.
Next up, I topped off the dish with some mozzarella shredded cheese (because there is never enough cheese) and it was off to the oven for a 30-minute bake time.
Once this dish was complete the house not only smelled heavenly, but we had the best dinner!
This Easy Shrimp Scampi Stuffed Shells Recipe would have paired so nicely with some garlic bread but I am trying to be good you all!
Want to make these Shrimp Scampi Shells for your family? Get the printable recipe below!
If you like this recipe, check out what else I made with Gorton’s products:
Pin these Scampi Stuffed Shells for later:
Shrimp Scampi Stuffed Shells
- 1 box Gorton's Simply Bakes Shrimp Scampi *use two bags
- 12 ounces baby spinach
- 1 box jumbo shells
- 16 ounces cottage cheese
- 24 ounces ricotta cheese
- 1/2 cup alfredo sauce
- 1/2 cup mozzarella cheese
- Pan fry Shrimp Scampi * see post above for tips.
- Once done, remove shrimp and 50% of the sauce.
- Cook spinach for about 1 minute, set aside off heat.
- Boil jumbo shells until al dente.
- In a large bowl, add ricotta cheese, cottage cheese, alfredo sauce, and spinach-mix well.
- Drain pasta shells, and then stuff with mixture.
- Line in a casserole pan. I did two layers and topped each with an additional shrimp.
- Sprinkle with cheese.
- Bake for 30 minutes at 350 degrees.