Ingredients
Scale
- 1 pound jumbo pasta shells (conchiglie)
- 1 pound large shrimp, peeled and deveined
- 10 ounces fresh spinach, roughly chopped
- 1 red bell pepper, roasted and peeled
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water; set aside.
- Step 2: While pasta cooks, sauté shrimp in a pan with 1 tablespoon of olive oil until pink and cooked through. Remove from pan and set aside. In the same pan, sauté garlic until fragrant. Add spinach and cook until wilted. Stir in roasted red pepper, ricotta, Parmesan, and basil. Season with salt and pepper.
- Step 3: Stir cooked shrimp into the spinach mixture.
- Step 4: Fill each cooked pasta shell with the shrimp and spinach mixture.
- Step 5: In a separate saucepan, heat heavy cream over medium heat. Simmer for 5 minutes, or until slightly thickened. Season with salt and pepper to taste.
- Step 6: Arrange stuffed pasta shells in a greased baking dish. Pour the red pepper cream sauce over the pasta shells. Bake for 15-20 minutes, or until heated through and bubbly. Serve immediately.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For reheating, simply microwave individual portions until heated through, or bake in a preheated oven at 350°F for 10-15 minutes.
- Serve this decadent dish with a simple side salad of mixed greens and a light vinaigrette for a balanced and delicious meal.
- To enhance the sweetness of the roasted red pepper, add a pinch of sugar while sautéing the garlic – it beautifully complements the shrimp and spinach.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American