Recipe of Ultimate Shrimp and ricotta stuffed shells with homemade alfredo sauce
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Simple Way to Prepare Quick Shrimp and ricotta stuffed shells with homemade alfredo sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Shrimp and ricotta stuffed shells with homemade alfredo sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp and ricotta stuffed shells with homemade alfredo sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shrimp and ricotta stuffed shells with homemade alfredo sauce is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shrimp and ricotta stuffed shells with homemade alfredo sauce estimated approx 30 min.
To begin with this recipe, we have to prepare a few components. You can have Shrimp and ricotta stuffed shells with homemade alfredo sauce using 15 ingredients and 9 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Shrimp and ricotta stuffed shells with homemade alfredo sauce:
- For ricotta filling
- 1 large container of ricotta cheese
- Half a bag of frozen shrimp or fresh if preferred
- 1 tbsp each of garlic powder onion powder and 1 tsp of salt
- 2 tbsp dry ranch seasoning. Taste and adjust if desired
- For alfredo sauce
- 1/2 stick butter
- 2 cloves garlic
- 2 cups heavy cream
- 1-1 1/2 cups freshly grated parmesan cheese
- Salt and pepper to taste
- For the rest
- 1 box large shells
- 1 block or bag of mozzarella cheese
- Parsley for garnish
Instructions to make Shrimp and ricotta stuffed shells with homemade alfredo sauce
- Cook shells for 8 minutes or just until theyre al dente. Do not cook all the way.
- Cut shrimp in half and sautee on medium heat in your seasoning of choice until theyre almost done. Set aside and let cool.
- For alfredo sauce melt butter in pan and sautee the garlic for a minute until fragrant. Add heavy cream and bring to a simmer.
- Take completely off heat and add parmesan slowly. And salt and pepper. It will thicken as it cools.
- In a large bowl mix ricotta cheese and seasonings and cooled shrimp and mix until well combined.
- Spoon a layer of alfredo in the bottom of a casserole dish and stuff shells with ricotta filling. I use a ziplock bag with the corner cut out.
- Place shells in a layer across the bottom. Pour over remaining alfredo sauce and top with mozzarella cheese and a sprinkle of parsley.
- Bake on 375° for 30 mins. The cheese should be melted and bubbly.
- Cool for 15 mins and enjoy !!!!
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