Cook pasta according to package directions; drain. Rinse with cold water; drain again. Rinse shrimp; pat dry with paper towels; set aside.
Jumbo shell pasta stuffed with a shrimp-and-crab filling and topped with Alfredo sauce is the ultimate fix if you're in the mood for something a little different.
Servings and Ingredients
|24 dry jumbo pasta shells|
|1 lbs. 16 to 20-ct. shrimp, fresh or thawed, peeled, deveined, tails removed|
|2 Hy-Vee large eggs, lightly beaten|
|3 c. Hy-Vee whole-milk ricotta cheese|
|1 (6-oz.) pkg. refrigerated lump crabmeat|
|1 ¼ c. Hy-Vee shredded Italian cheese blend|
|3 tbsp. fresh Italian parsley, finely chopped, divided|
|2 tbsp. Hy-Vee Select extra virgin olive oil|
|Kosher salt, to taste|
|1 (16-oz.) jar Hy-Vee creamy Alfredo sauce|
|2 tbsp. dry sherry, optional|
|Lemon halves, for serving|
Things To Grab
- Paper towel
- Large bowl
- Extra-large skillet
- Medium saucepan
- 9x13x2-inch baking dish
- Aluminum foil
Preheat oven to 350 degrees. Combine eggs, ricotta cheese, crabmeat, Italian cheese blend and 2 tablespoons parsley in a large bowl. Set aside.
Heat oil in an extra-large skillet over medium-high heat. Lightly season shrimp with salt; add to skillet. Cook and stir for 3 minutes or until shrimp are opaque. Add cooked shrimp to ricotta mixture.
Spoon 2 rounded tablespoons shrimp-ricotta mixture into each pasta shell. Combine Alfredo sauce and, if desired, dry sherry in a medium saucepan. Cook over medium heat until heated through. Pour 1 cup sauce in an ungreased 9x13x2-inch baking dish. Arrange stuffed shells on top of sauce. Spoon about 1 tablespoon remaining sauce over each shell.
Cover dish with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more or until heated through. Sprinkle with remaining parsley before serving. Serve with remaining Alfredo sauce and squeeze fresh lemon juice over shells.
Amounts Per Serving
- Total Fat: 27
- Cholesterol: 205mg
- Sodium: 930mg
- Total Carbohydrates: 39g
- Protein: 35g