Chef notes
This winter weeknight meal is the epitome of classic comfort food. Pasta night is in full effect with this dish, which features a light and fluffy three-cheese filling tucked inside large pasta shells and topped with garlicky shrimp. Elevate this simple recipe by topping with crispy panko, a generous sprinkle of cheese and fresh herbs, making every bite the perfect blend of flavors and textures. Leftovers (if there are any) can be stored for up to three days in the refrigerator.
Technique Tips: Simplify the stuffing process by using a airtight, zip-top bag or a piping bag. After cooking, coat the shells with olive oil to prevent sticking.
Swap Options: Swap panko with Italian-style breadcrumbs or crushed crackers. For the garnish, swap or add sliced scallions.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- nonstick cooking spray
- 30 jumbo pasta shells (about 8 ounces)
- 1 (15- to 16-ounce) container ricotta cheese (about 2 cups)
- 8 ounces shredded Asiago cheese (about 2 cups), divided
- 8 ounces shredded Mozzarella cheese (about 2 cups), divided
- 1½ cups chopped fresh parsley, plus more for garnish
- 1/2 cup heavy cream
- 1 large egg
- 1 lemon, zested and juiced
- 4 large garlic cloves, grated
- 1 pound large shrimp, peeled and deveined
- 1 large shallot, diced
- 1½ teaspoons smoked paprika
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 cup panko breadcrumbs
- kosher salt, to taste
- freshly ground black pepper, to taste
Preparation
1.Arrange a rack in the middle of the oven. Preheat the oven to 375 F. Coat a rimmed baking sheet with non-stick cooking spray. Bring a large pot of heavily salted water to a boil.
2.Add pasta shells and cook until al dente, 8 to 9 minutes. Drain well and transfer to the baking sheet in a single layer.
3.In a large mixing bowl, combine ricotta, 1 cup shredded Asiago, 1 cup shredded mozzarella, chopped parsley, heavy cream, egg, 2 to 3 tablespoons lemon juice and 2 grated garlic cloves. Season with 1 teaspoon each of salt and pepper. Set aside.
4.In a separate bowl, combine shrimp, lemon zest, remaining grated garlic, shallots, paprika, melted butter and breadcrumbs. Season with salt and pepper and toss until well combined.
5.Assemble the stuffed shells: Fill each shell with a heaping tablespoon of the cheese mixture, placing them filling-side up in a 9-by-13-inch baking dish. Alternatively, use a zip-top bag to pipe the filling into the shells. Top each shell with the seasoned shrimp and breadcrumb mixture.
6.Bake until breadcrumbs are golden brown and the cheese is bubbling, 15 minutes. Allow to cool for 10 minutes before serving, then garnish with fresh parsley.
